A few days ago I brewed a Wheat, a Barvarian Wheat grain bill and pitched American 1056 call me crazy.
After I poured in my smack pack into the wort and put the beer up to ferment, I made half a quart of starter wort at 1.035 boiled and cooled.
I poured the cool wort into the smack pack shook it around a bit and poured this into my flask. I now have a nice layer of yeast to make a starter for another batch.
If there are still good viable cells in the smack pack why throw them away? This does take a little more time I guess and if your sanitation is not the best I guess you run the risk of contamination. Also in a few days I will have a nice cake on this wheat beer, I guess I just wanted to see if I could do it.
After I poured in my smack pack into the wort and put the beer up to ferment, I made half a quart of starter wort at 1.035 boiled and cooled.
I poured the cool wort into the smack pack shook it around a bit and poured this into my flask. I now have a nice layer of yeast to make a starter for another batch.
If there are still good viable cells in the smack pack why throw them away? This does take a little more time I guess and if your sanitation is not the best I guess you run the risk of contamination. Also in a few days I will have a nice cake on this wheat beer, I guess I just wanted to see if I could do it.
