So I just bottled up my German Hefeweizen that I used WY3068 for. I have a nice yeast cake sitting on the bottom of the bucket and would like to be able to save it for a future batch. After bottling, since we stirred up a bit of the yeast I sealed the primary back up after racking and placed it back in my "cold" room to settle it back out. There is about 1/4" of beer sitting on top.
What is the safest way to remove this cake from the bottom of the bucket? Since there is some beer on it should I just collect the entire slurry?
Can I store the yeast in a clean and sanitized mason jar in the fridge?
How long can I expect to keep the yeast for before needing to use it?
How much of this yeast should I consider using for the next batch in a starter? The cake is easily an inch thick with very little hop debris.
I've never done this before and would like to learn the proper ways of doing this so I can begin creating an inventory of my yeast?
What is the safest way to remove this cake from the bottom of the bucket? Since there is some beer on it should I just collect the entire slurry?
Can I store the yeast in a clean and sanitized mason jar in the fridge?
How long can I expect to keep the yeast for before needing to use it?
How much of this yeast should I consider using for the next batch in a starter? The cake is easily an inch thick with very little hop debris.
I've never done this before and would like to learn the proper ways of doing this so I can begin creating an inventory of my yeast?