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Old 01-04-2007, 03:43 AM   #1
Nov 2006
Posts: 111
Liked 1 Times on 1 Posts

I'm curious what you all out there do for keeping yeast strains and making starters. (For those of you that elect not to buy yeast each and every time.) Do you keep some in the fridge? If so, just a little, or a whole 2 Qt starter? I'm thinking of making a simple pale ale and canning it prior to pitching in 1 Qt mason jars for making starters, and then keeping some alive in smaller quantities in the fridge, but wondering if anyone here has tried this, and what they found worked best.

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Old 01-04-2007, 04:20 AM   #2
Blender's Avatar
Jan 2006
Santa Cruz, CA.
Posts: 3,106
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I try to get 3 batches out of the liquid yeast I use. Sometimes I use it in the following brew and sometimes I harvest it from the primary and store it in the refirgerator. You can do it either way. If I make a starter I use the whole thing and collect it after primary fermentation.

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Old 01-04-2007, 04:51 AM   #3
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
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I wash my yeast from the primary then break it into smaller batches in baby food jars. I can get 3-4 starters from 1 batch. I reuse about 2-3 times. This can allow me to make/share enough yeast for 15 batches or so.
HB Bill

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Old 01-04-2007, 11:22 AM   #4
boo boo
Jun 2005
Hearts's Delight, Newfoundland
Posts: 4,165
Liked 36 Times on 31 Posts

This is what I do to extend my yeast.

If you are planning on canning wort to use in starters then you might want to read an article in BYO that addresses the dangers in pre making wort starters.
How do you BBQ an elephant....first you get your elephant....

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Old 01-05-2007, 03:51 AM   #5
Kaiser's Avatar
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 134 Times on 77 Posts

I always aim for about 21L at the end of the boil. 17-18L go into the fermenter. The remaining trub/hop wort mix is filtered and then frozen in 2L PET bottless. When you freeze stuff you don't have to worry about spoilage. I may use the frozen wort for priming and/or future yeast propagation.

As for keeping yeast, I hope to get started with plates soon. So far I either reused yeast from previous batches or when that became to risky I grow a new culture from small samples that I took from the original packet and stored in a vial.


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