mikejamesnelson
Well-Known Member
I recently used yeast yeast 3711 to ferment a batch of low gravity cider, I now would like to use that yeast for a saison. My question is, the yeast that has settled at the bottom of the fermenter how viable will that be, and will that be pure yeast, or mostly dead yeast? Is washing necessary? And can I split some of it into a sterilized jar for later use? Thanks!