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Old 01-16-2013, 11:21 PM   #1
Padawan
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Jan 2013
st. paul, minnesota
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After reading the awesome article about freezing yeast on the home page, i was planning to try it. my question is are yeast that have been used to brew as viable as just making a yeast starter and using that instead? I have read if yeast is stressed in a brew they will produce off flavors if you re-use them is this true? can i make a starter on a brew day and just freeze part of that before i pitch? if i do that should i just make a larger starter?

 
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Old 01-16-2013, 11:30 PM   #2
benbradford
 
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I had this book in front of me... From Chris Whites "Yeast"
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Old 01-17-2013, 09:25 AM   #3
snaps10
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Nov 2011
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I've frozen plenty. I do it the super scientific way. Wash yeast, pour into mason jar, place in freezer. I make a starter using about 2x the amount I should to account for loss. The dead yeast should be a nice nutrient. I use a mason jars worth of wort from my previous brew as a starter. That too is frozen then thawed.
I haven't had any complaints with this process, but can't give you hard numbers or the science.

 
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Old 01-17-2013, 09:31 AM   #4
benbradford
 
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There is conjecture, which is infinite on this site, which I love dearly, or there is scientific research from the best in the field I was honestly pissed that it took me five years of brewing before reading this book!
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Old 01-17-2013, 10:26 AM   #5
snaps10
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It's on the long list. :-)

 
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Old 01-17-2013, 11:18 AM   #6
benbradford
 
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I hear ya got tired of guessing though
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