ohiodad
Well-Known Member
O.k. I'll be honest I'm kind of lazy when it comes to harvesting yeast.. Not much trub makes it into my primary so I sanitize up a mason jar and pour in the sludge off the bottom of the previous batch usually between 4 and 8 ounces of it. Close up the mason jar label it and toss it in the fridge. I try to use it within a month and it always takes off in about 3 or 4 hours when I dump it in. Now I'm pondering using some that I left in there a couple of months... I'm thinking somewhere between 2 and 3 months and I'm wondering if that is wise? My gut tells me it will probably be fine and will work like a charm but I wonder if anyone can ease my wondering mind. How old is the oldest saved yeast slurry you've ever pitched?
