I'm getting ready to rack my stout to a secondary and I was wondering if you have any tips for reusing the yeast. I'd like to try and do this because (1) the brew store is a bit of a hike and kind of expensive, and (2) I have a lot of extra ingredients I'd like to try and use up.
Any suggestions? I understand I should try and take as much from the very top layer as possible, but I'm clueless as to how to store it and how to long I can keep it.
Is this even recomended, will I be able to get good results? I do understand a starter will be a very good idea, required even.
Thanks!
Any suggestions? I understand I should try and take as much from the very top layer as possible, but I'm clueless as to how to store it and how to long I can keep it.
Is this even recomended, will I be able to get good results? I do understand a starter will be a very good idea, required even.
Thanks!