mainbutter
Active Member
- Joined
- Apr 14, 2014
- Messages
- 29
- Reaction score
- 2
Happy weekend homebrewers! Great news - I have my first batch fermenting after a few years away from the hobby. This has me planning out the next handful of brews - the goal is to brew a small batch every week or two to get some more recipes and techniques under my belt quickly.
My question today is about reusing yeast. I think I'm happy using US-05 for the next half dozen or more batches, given its neutral flavor profile and high attenuation, and that's in my current fermenter. What process would you recommend for harvesting and re pitching, likely with a small starter as well? How would I make a starter from yeast harvested the previous week, and how would that change if I was fermenting different brews from week to week?
Thanks for any advice!
My question today is about reusing yeast. I think I'm happy using US-05 for the next half dozen or more batches, given its neutral flavor profile and high attenuation, and that's in my current fermenter. What process would you recommend for harvesting and re pitching, likely with a small starter as well? How would I make a starter from yeast harvested the previous week, and how would that change if I was fermenting different brews from week to week?
Thanks for any advice!