I have or will have two sets of stored/recovered yeast.
First Set.
Frozen yeast.
I made up a starter, let it finished, cold crashed it, poured off most of the wort, slurried it and poured about 25mm of the slurry into a bottle containing the Glycerol solution. I then chilled it in the fridge before freezing it.
Strangely the amount of yeast that settled out of the slurry in the bottles of Glycerol is not consistent so how do I determine the size of the starter I would need to use?
Second Set.
Recovered Trub/Sediment.
I have a batch cold crashing when I bottle the batch I'll scoop up some of the sediment and store it refrigerated under under a little beer.
Ignoring for a moment the effect of ageing how do I decide how much of the stored sediment I would need to use in my next batch? I'm inclined to think I'd need to use a starter if I store the yeast for more than a couple of weeks.
The question is actually the same, how much of each type would I need to use?
Thanks All. aamcle
First Set.
Frozen yeast.
I made up a starter, let it finished, cold crashed it, poured off most of the wort, slurried it and poured about 25mm of the slurry into a bottle containing the Glycerol solution. I then chilled it in the fridge before freezing it.
Strangely the amount of yeast that settled out of the slurry in the bottles of Glycerol is not consistent so how do I determine the size of the starter I would need to use?
Second Set.
Recovered Trub/Sediment.
I have a batch cold crashing when I bottle the batch I'll scoop up some of the sediment and store it refrigerated under under a little beer.
Ignoring for a moment the effect of ageing how do I decide how much of the stored sediment I would need to use in my next batch? I'm inclined to think I'd need to use a starter if I store the yeast for more than a couple of weeks.
The question is actually the same, how much of each type would I need to use?
Thanks All. aamcle
