Craft The Perfect Draft - Grow Your Own

[ScrewyBrewer]

@benbradford I've read and reread Chris White and Jamil Zainasheff's book Yeast several times since it was first available and also have successfully rinsed/washed yeast for future batches for even longer than that. For me storing the washed yeast at 37F and making fresh starters before using it to make beer is all that is needed.
If you have stored yeast for three months or more it makes sense to make a starter, ferment a batch of 5% alcohol beer and then repeat the washing process. The resulting second generation of your very own 'house yeast' can then be safely stored for several more months. At that point you can decide to toss out any remaining vials of first generation yeast you stored previously, or hold on to it longer.

 

[theQ]

I do this all the time but saving that much yeast is not going to help much. I wouldn't use yeast that's older than 1 year. What I do right after I rack the beer I will rack the east too in 12oz bottles with the flip-cap so I can re pitch it. I realized that I don't need a lot of them.
The flip cap works great, the yeast will continue to produce co2 and the flip cap will allow you to release the pressure in case it over carbonate.
I found this the easier way plus a 12 oz bottle with be more than enough for 10gals and no started would be needed (IMHO)

 

[bleme]

@BrewingSailor I never trust science when the person doing the "science" is making money off you at the same time.
On the other hand, I do trust PassedPawn, who invested in all the equipment to check viability and saw no problem with his washed yeast.