How do you know if your yeast is good after you wash and store it? How exactly do you use it as a starter? Do you add this to your next packet of yeast or is it used all by its self?
I know the reasons are money savings, but Is it worth putting a corrupted bottle of yeast into a newly brewed batch of beer? Any ones thoughts!
BTW I am washing my yeast from today, I am mainly doing it for the practice and experience so that If I choose to do this in the future I'll have the know how. Followed all the rules by boiling my mason jars and cooled them to room temp now just waiting for the yeast to seperate.