I've been reading (too much, I think) about reusing yeast for a 2nd (or more) batch of the same lager. I'm new at this, so could use a bit of advice from y'all experts.
My plan (is it viable?):
1. What's the cell count going into batch #2? Same as when starting batch #1?
2. Did the yeast from batch #1 multiply, giving me more cells for batch #2 as if the batch acted like some "yeast starter on steroids"?
3. Would I need to do a 2nd yeast starter with the yeast recovered from batch #1?
* From what I can tell, this means add sterile water, swoosh it, let settle, pour into 2nd container, repeat until little/no trudge is left.
My plan (is it viable?):
- Brew Marzen batch #1, recover yeast & trudge from primary, wash*, store the yeast until bottling day
- When bottling from secondary fermenter, repeat step 1 with new trudge
- Combine yeast recycled from #1 & #2
- Start batch #2 with recycled yeast.
1. What's the cell count going into batch #2? Same as when starting batch #1?
2. Did the yeast from batch #1 multiply, giving me more cells for batch #2 as if the batch acted like some "yeast starter on steroids"?
3. Would I need to do a 2nd yeast starter with the yeast recovered from batch #1?
* From what I can tell, this means add sterile water, swoosh it, let settle, pour into 2nd container, repeat until little/no trudge is left.