Lets say I want to use 1 wyeast packet, and use it on 2 batches of beer. 1 I want to do tomorrow night, and the other I would do in a matter of weeks. My question is, is this possible to create a "starter" for future use and 1 for immediate use? Say, in 3 weeks time? Or would I be better off just buying another yeast packet? I have never created a starter before, and never have re used yeast.
Splitting Yeast packets for double use?
- Thread starter wulfsburg
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This is what I do. The yeast producers should have thier proffit. But not that dam much profit. So I use a syringe and put one Ml yeast into six baby food jars with agar. Then pitch the remainder to the starter. I get seven total brews from one pack by this mehod.
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wulfsburg
Well-Known Member
1 Milli liter each? And by agar do you mean sugar?
I would like to do this, as yeast is one of the most expensive things to buy. (other than hops of course)
I am assuming that you store it all in the fridge of course. I don't know if I would have enough room for all of that in my fridge.
dogtailale
Well-Known Member
I'd make a starter from the whole pack, ferment this batch, harvest the slurry from that batch and save it in the fridge until you need it again.
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wulfsburg
Well-Known Member
Is there a link to this that you can provide , that has a detailed instructions on how to do it? Or can you possibly elaborate on this some? I am using a Bavarian Wheat strain, that I am going to need for another recipe once I finish building my Keezer.
dogtailale
Well-Known Member
Guys, this is an old way to extend your yeast. Nothing new here. I use seven iterations because i don't think yeast for your beer should cost more than a buck. Check here. there are a hundred others
redalert
Well-Known Member
I freeze my yeast using glycerine. http://www.schwedhelm.net/brew/yeast_harv_freeze.html
A month ago I pitched a year old frozen sample into a starter and it took off without a hitch. I pitched into my wort when it was ready and it made my best beer as of yet. No infections or off flavors. Now when I buy yeast I'll make a starter from maybe a 1/4 of the vial/smack pack and the rest I'll freeze for future using 25ml tubes I bought at a lab supply shop. $6-8 is a lot of money if you ask me. If I can save that money I can put it to better equipment, ingredients, etc.
Like anything dealing with yeast there is always a risk of infection but if your sanitation practices are sound, there is no reason not to save yeast for future batches.
A month ago I pitched a year old frozen sample into a starter and it took off without a hitch. I pitched into my wort when it was ready and it made my best beer as of yet. No infections or off flavors. Now when I buy yeast I'll make a starter from maybe a 1/4 of the vial/smack pack and the rest I'll freeze for future using 25ml tubes I bought at a lab supply shop. $6-8 is a lot of money if you ask me. If I can save that money I can put it to better equipment, ingredients, etc.
Like anything dealing with yeast there is always a risk of infection but if your sanitation practices are sound, there is no reason not to save yeast for future batches.
That's what I do. The simple way is to collect the slurry in sanitized mason jars and store in the fridge and pitch within a month of collection. Only pitch about a third of what you collected in a single beer.
Once I start going over a month I like to make a new starter with the collected slurry to ensure it is OK. Never found one that wasn't OK.
I like to wash the yeast too, so it's a little more complicated, but not much. Try collecting it and re-using it a couple of times, and then research washing.
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