Moonshae
Well-Known Member
I'd like to use a yeast cake, but keep it for a few weeks before actually putting it to use. I've had a little trouble with collected yeast after a brew, so I'm hesitant to just put some of the slurry in a sanitized bottle. I was thinking that once I rack the beer off the trub, I could leave just enough to keep the cake moist, replace the airlock, and stick the whole carboy in the fridge for 2-3 weeks, then bring it out a few hours before I need it to let it warm up a bit, just like a vial of liquid yeast.
Am I way off base with this, or should it work just as well as saving some of the slurry in a bottle in the fridge?
Am I way off base with this, or should it work just as well as saving some of the slurry in a bottle in the fridge?