LeverTime
Well-Known Member
I want to start washing yeast. I been reading about it for a couple of days, and many people seem to say that you can re-use yeast for around 10-15 generations. I'm curious how professional breweries maintain their strains of yeast, since I'm sure most of them have gone through many more generations than this. Are they operating with such a huge amount of yeast in storage, that the generation issue never crops up? Or do they take advantage of equipment / technology unavailable to the homebrewer?