Djangotet
Well-Known Member
I am hoping to do two things:
1. Hopefully develop a house strain adapted to my brewery.
2. Save money on buying new yeasts by continuing with the same yeast.
If I make a starter twice as big as needed then decant and pour in about half to my beer, could I save the other half in my temp controlled fridge? Obviously it would go dormant but what if before every brew I added new wort to the slurry just like it was a liquid yeast pack. Then pitch half and repeat? Over time the strain would become more unique and if I’m careful won’t be ruined. I’m willing to spend money but I’m actually more interested in getting unique flavors on my stuff. Thoughts? What would be a great yeast for this on beers such as blondes, APAs, and IPAs in the lower temp range like 55-60? Thank you!
1. Hopefully develop a house strain adapted to my brewery.
2. Save money on buying new yeasts by continuing with the same yeast.
If I make a starter twice as big as needed then decant and pour in about half to my beer, could I save the other half in my temp controlled fridge? Obviously it would go dormant but what if before every brew I added new wort to the slurry just like it was a liquid yeast pack. Then pitch half and repeat? Over time the strain would become more unique and if I’m careful won’t be ruined. I’m willing to spend money but I’m actually more interested in getting unique flavors on my stuff. Thoughts? What would be a great yeast for this on beers such as blondes, APAs, and IPAs in the lower temp range like 55-60? Thank you!