climateboy
Well-Known Member
- Joined
- Sep 15, 2008
- Messages
- 454
- Reaction score
- 10
Hey, all.
So, I just got the first taste of my batch of Northern Brewer's "Inn Keeper" recipe, essentially a clone of Timothy Taylor's Landlord, one of my all time favorite beers.
The beer I just brewed is now one of my favorite beers. Soft, round mouthfeel, balanced bitterness, subtle malt flavor...my eyes rolled back in my head a little. And it was my first all-grain! (Thanks, HBT!)
I used the Wyeast 1469 PC West Yorkshire Ale, which is a private collection, and the Landlord strain. Who knows when they'll release it again, if ever. I rinsed the yeast per the instructions on this site, and have a jar stored in my fridge. I will make this beer again and again. But at some point, there is a theoretical limit as to how many generations I can get out of this yeast, right?
What is the best way to keep a strain of yeast for life? I know there are sourdough starters that families have kept around for more than a hundred of years, but I don't think our friend Saccharomyces cerevisiae works that way.
Thanks,
CB
So, I just got the first taste of my batch of Northern Brewer's "Inn Keeper" recipe, essentially a clone of Timothy Taylor's Landlord, one of my all time favorite beers.
The beer I just brewed is now one of my favorite beers. Soft, round mouthfeel, balanced bitterness, subtle malt flavor...my eyes rolled back in my head a little. And it was my first all-grain! (Thanks, HBT!)
I used the Wyeast 1469 PC West Yorkshire Ale, which is a private collection, and the Landlord strain. Who knows when they'll release it again, if ever. I rinsed the yeast per the instructions on this site, and have a jar stored in my fridge. I will make this beer again and again. But at some point, there is a theoretical limit as to how many generations I can get out of this yeast, right?
What is the best way to keep a strain of yeast for life? I know there are sourdough starters that families have kept around for more than a hundred of years, but I don't think our friend Saccharomyces cerevisiae works that way.
Thanks,
CB