I am planning to wash some yeast from my current batch and store it in the fridge for a few weeks before pitching it. I guess many of the yeast cells will die....and I am wondering if I should use the sweet wort to create a yeast starter in order to make sure they are activated and alive.
My idea is to start boiling the wort and after a 5-10 min boil I'd take some wort, chill it to pitching temperature and poor the yeast in it. While the 1 hour boil is on.....the yeast could start eating the sugar away in that glass of wort.
Is this a good idea at all for saving money on yeast?
My idea is to start boiling the wort and after a 5-10 min boil I'd take some wort, chill it to pitching temperature and poor the yeast in it. While the 1 hour boil is on.....the yeast could start eating the sugar away in that glass of wort.
Is this a good idea at all for saving money on yeast?