So I been reading the forums about washing and reusing yeast and what not. Sounds interesting and it would definitely help lower the costs per batch of my beer. I think I am just a little afraid to reuse it and then ruin my batch. Here is what I am faced with...
Just brewed a Chocolate Milk Stout with Wyeast 1056. Was planning on putting it in secondary on Wednesday. Saturday (3 days later) I am brewing a holiday porter w/ maple syrup in which I was planning on using Wyeast 1056 yeast again. So I thought, what if I washed and repitched my yeast?
I guess my big questions are, is this too soon of a time between batches to repitch, or is the quick transition better for the yeast? Also, how long should I wait to see activity before I start to worry/repitch a new yeast?
Guess I am looking for thoughts and/or experiences...
Just brewed a Chocolate Milk Stout with Wyeast 1056. Was planning on putting it in secondary on Wednesday. Saturday (3 days later) I am brewing a holiday porter w/ maple syrup in which I was planning on using Wyeast 1056 yeast again. So I thought, what if I washed and repitched my yeast?
I guess my big questions are, is this too soon of a time between batches to repitch, or is the quick transition better for the yeast? Also, how long should I wait to see activity before I start to worry/repitch a new yeast?
Guess I am looking for thoughts and/or experiences...