New to the site, I have really enjoyed reading all the tips and suggestions here. I seem to always navigate to the fermentation and yeast section.
I have read the posts on freezing yeast and washing yeast. Lately I have been making a yeast starter and while pitching, I pour about a half a vile (White Lab) back into the original vile the yeast came in and saving in the fridge. Is this going to be OK to use for another batch. I'll have to step it up with a starter of course, but does this process make sense?
If so, how long will the yeast be 'good' in the fridge? I am thinking of adding the glycerine and freezing them if they will last longer. How long does frozen yeast last? I can tell a difference since using starters with my fermentation. Between that and my new keezer and controlling my fermentation temps I am moving along with my brewing procedure. All grain may be happening by next Summer!
I have read the posts on freezing yeast and washing yeast. Lately I have been making a yeast starter and while pitching, I pour about a half a vile (White Lab) back into the original vile the yeast came in and saving in the fridge. Is this going to be OK to use for another batch. I'll have to step it up with a starter of course, but does this process make sense?
If so, how long will the yeast be 'good' in the fridge? I am thinking of adding the glycerine and freezing them if they will last longer. How long does frozen yeast last? I can tell a difference since using starters with my fermentation. Between that and my new keezer and controlling my fermentation temps I am moving along with my brewing procedure. All grain may be happening by next Summer!