Originally Posted by aarondrich
How do you save your yeast cake? Add water and put it in a jar?
When do you decide to wash it?
How long will either method last in the fridge without needing a starter?
I always use a starter. If I were going to use the yeast within a week, I'd just leave it in the carboy and put the airlock back on. Anything over a two weeks in the fridge is likely to need some rousing. And I like to make the starter anyways to "proof" the yeast, and check for any infection.
1. Leave just a bit of wort in the carboy, and swirl it around to make a nice yeast milkshake.
2. Dump into a sanitized mason jar (I like the quart ones). I usually get two from each carboy.
3. I don't wash the yeast, but you can if you like.
4. When making a starter, pull out the yeast to let it warm before pitching.
5. Flame the edges of the glass jar to kill any bacteria/yeast that may have dried there while in storage.
6. Dump off any "beer" that will naturally accumulate on top. You should have 1/3 of the jar full of just yeast and trub.
7. Dump the remaining yeast into the starter vessel.
It aint fancy, but it works!