digdan
Well-Known Member
I finally got a strain of yeast that I love. Now as the seasons change, so do my styles of beers, and thus, my style of yeast.
I do not want to simply loose this yeast strain to age while it sits until next summer/spring.
Whats the best way to archive a yeast? I was once told that I could put cooking oil onto a cold sediment and to keep it as close to 33 degrees as possible... but I don't want to do that if it will jepordize my yeast.
I would like the yeast strain to be as close as possible to what it currently is. i.e. I don't want a frankenyeast once I revive it with a starter.
Thanks in advance
I do not want to simply loose this yeast strain to age while it sits until next summer/spring.
Whats the best way to archive a yeast? I was once told that I could put cooking oil onto a cold sediment and to keep it as close to 33 degrees as possible... but I don't want to do that if it will jepordize my yeast.
I would like the yeast strain to be as close as possible to what it currently is. i.e. I don't want a frankenyeast once I revive it with a starter.
Thanks in advance
