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Old 10-24-2012, 10:35 PM   #1
Sep 2010
upstate of SC
Posts: 299
Liked 20 Times on 17 Posts

Once dry yeast is open it cant be stored. I dont like throwing away half a pack of dry yeast when doing small experimental batches. debating about making a starter with extra yeast and saving for next experiemental batch and save money.

Should i make the starter at a higher gravity? any downside to my thinking?

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Old 10-24-2012, 11:03 PM   #2
Jul 2012
Seattle, Washington
Posts: 2,104
Liked 184 Times on 159 Posts

I've done starters from US 05, kept them in the fridge for a couple months with no problems... got one fermenting right now actually.
Keg #1: Brown Bomber Bourbon/Oak Vanilla Porter
Keg #2: The Bollocks ESB
Keg #3 Lawnmower APA
Fermenter: Empty
Bottled: Mjolnir Mead, Lazy Daze Hefe.

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Old 10-25-2012, 02:19 AM   #3
Sep 2008
Posts: 2,061
Liked 180 Times on 135 Posts

You can make a starter but keep the gravity between 1.030-1.040. Remember you want to grow yeast without stressing them out in a high alcohol environment. When you are done just discard all the "beer" and pour the yeast slurry into one or several sanitized containers. I use old White Labs vials.
Check out my nanobrewery!

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