Originally Posted by stormyday
How does one go about saving the yeast slurry to reuse?
The yeast washing process is probably the best way to go...but i only ever use the slurry as it is.......I simply save it in a sterilised container then seal it and store in a fridge.......it will last months...even years...
When you are ready to brew again.....take the slurry and just tip it into your newly cooled, aerated wort.....THATS ALL THERE IS TO IT!..lazy but simple..and it works every time....
You may want to test the viability of the slurry a few days before you brew to ensure its ok...just take a spoonful of it..add to a clean bottle and add some cooled wort to it and seal with a cotton wool ball...you should see signs of fermentation within a few hrs...this shows its ok and still active..
I know this probably isnt the best way of doing things and you will be tipping lots of dead yeast cells and other trub material in your new beer but trust me i have done it this way for the last 5 years using the same slurry each time to ferment my preferred strong ales and IPA's...
My original yeast was harvested from a bottle of chimay blue and a bottle of duvel....i never have a stuck fermentation and never have any off tastes or other issues.....i have just brewed an Imperial American IPA...OG was 1.096 and the FG was 1.020...thats around 10% Abv depending how you calculate it...and it already tastes amazing!
Yeast washing is ok if you want all that hassle...but until i experience issues using basic slurry then i wont be messing about with all that unnecessary stuff!