I have a few unopened bottles with a thick dense cake of Wyeast 1272 American Ale II in the bottom of them. I plan on pitching the yeast from two of the bottles into a 3 gallon cream ale. I was thinking of taking a quart with a wine thief at high krausen and saving it as a starter in a sanitized mason jar. Can I put it in the fridge, then take it out and let it warm up to reactivate the yeast or should I let it ferment out then pour off the beer and top off with sterile water?
I have done yeast washing from primary and secondary after fermentation was complete with good success. Any insight?
Nate
I have done yeast washing from primary and secondary after fermentation was complete with good success. Any insight?
Nate