Home Brew Forums > Home Brewing Beer > General Techniques > Keeping yeast, re-using yeast, saving $$
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Old 09-27-2006, 08:47 PM   #21
ian
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Quote:
Originally Posted by TheJadedDog
Do you make a starter with these before pitching, or just let the slurry warm up and pitch it?
Always make a starter. I know we've all gotten away without doing one, but why chance it? If you've got bubbles you can brew!

I've done the "saved trub" thing for a while and haven't had any issues. I've seen that you want to use the saved yeast/trub within a month, but I've used 2 month old saved yeast without any problems.


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Old 09-27-2006, 09:19 PM   #22
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That was my question....how long can you store trub in a sealed bottle in the fridge, and still have it perform OK?


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Old 09-27-2006, 09:41 PM   #23
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can you make your own yeast starteR?
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Old 09-27-2006, 10:25 PM   #24
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Quote:
Originally Posted by Jim Karr
That was my question....how long can you store trub in a sealed bottle in the fridge, and still have it perform OK?
As long as your stored yeast don't use up too much of the much needed glycogen, then you are good to go.
If you are storeing for longer than 3 weeks then I recommend going with a starter to access the yeast before pitching/brewing.
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Old 09-27-2006, 11:12 PM   #25
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See www.wyeastlab.com/hbrew/hbyewash.htm. Use this stored yeast as your yeast for a starter.

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