brewski09
Well-Known Member
I'd go the route of making a starter and harvesting several small batches from that. Next round, use one if your small batches as a starter. When you have 2 left, start over. Every time you make a starter, it's a new generation and the Vermont ale yeast is highly sensitive to generations (estimated 6-8 professionally max). Love the yeast profile but it's too finicky for me right now or I would be doing this.
Sent from my iPhone using Home Brew
Sent from my iPhone using Home Brew