jtupper
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- Joined
- Aug 1, 2010
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So being economical (i.e. "College Student") I want to start saving my yeast for future brews. I think I know the drill so here is my situation:
I brewed a Chocolate Porter 3 Days ago. When I rack to secondary I would like to divide the yeast cake into 3 starters if possible for future batches...So here are my questions:
1.) Will the 4oz of Cocoa Powder effect my yeast cake?
2.) Is the British Wyeast 1335 able to be held for any period of time? (probably won't brew for 3-4 weeks)
3.) What future brews can I use this for?
4.) Do I need to make the starters when pulling the Yeast off the primary, or can I just save the yeast and make the starters the day before my future brews?
I may look into changing my future recipes if I can get some extra British ales out of this cake and save some yeast cost...Maybe a mild, stout, another porter(open to suggestions)
Thanks in advance!
I brewed a Chocolate Porter 3 Days ago. When I rack to secondary I would like to divide the yeast cake into 3 starters if possible for future batches...So here are my questions:
1.) Will the 4oz of Cocoa Powder effect my yeast cake?
2.) Is the British Wyeast 1335 able to be held for any period of time? (probably won't brew for 3-4 weeks)
3.) What future brews can I use this for?
4.) Do I need to make the starters when pulling the Yeast off the primary, or can I just save the yeast and make the starters the day before my future brews?
I may look into changing my future recipes if I can get some extra British ales out of this cake and save some yeast cost...Maybe a mild, stout, another porter(open to suggestions)
Thanks in advance!