Harvesting Dry Yeast?

[el_caro]

I hate opening fermentation vessels once they are closed for fear of infections.

What about just pouring a small amount (say 10%) of the rehydrated 05 yeast into a smaller starter and just building it up and storing in the fridge as rinsed yeast? The rest can go straight into the brew as normal.

 

[beerspitnight]

Its not dry yeast after you pitch it. After 3 generations, S04, provided you aren't contaminated at all, it becomes quite the formidable yeast. I prefer that of the yeast choices if I am using a dry yeast.

Any idea why the yeast becomes "better"?

 

[yetanothersteve]

el caro:

If you do not want to open the fermenter to harvest off the top then go ahead and make the starter from the US-05. Unless you have a fermenter with a dump valve, you have really narrowed your options.

Just don't tell anyone on this or any other homebrew forum that you are making a starter from dry yeast - call it an "unhopped yeast inoculated wort".

 

[Ataz]

For me the issue is really different, i mean "harvesting the dry yeast". I live in a country that I cannot buy yeast (because is illegall!!!!! Can u believe it?).
So every time I go to a trip to another country, I bring some yeast, and obviously I should be careful when I arrive here. I mean just some sachet of dry yeast is possible to bring in my pockets. So, always I have to harvest my yeasts. It's not a matter of money, it's just the only way for me to pursue my happiness ;-)
Anyway, I have some strains from 2 years ago, some of them are like 6-7th generation, and it's ok. It's just a matter of sanitation and storing. Usually i keep them at 1-3 c.
But I'm wondering if it's possible to freeze the slurry?