Save a starter for future use?

[Hopalong68]

So, I just had surgery and will not be able to lift much for a couple months. I think I will feel like brewing in a week or so, but will need to do a small batches. (1-2 gallons) I want to do a recipe that calls for Wyeast Thames Valley Ale 1275. Here's my question. If I do a two liter starter and then only pitch what I need for my batch, can I save the rest in a jar or two in the fridge for future use. Kind of like washed yeast? That stuff is pretty expensive for a little batch, and there is no good substitute that I can find.

 

[andrewbrews]

This is actually how I "wash" my yeast. What I do is create a starter, split it in half, and put one half into a sterilized jar. I boil some water to sterilize and remove any oxygen. After the jar has settled, I decant the wort from the top and pour the boiled and cooled water on top. It then goes into the fridge. I try to keep these jars fresh by repeating the method about once a month. Sometimes, I do a starter just to keep the yeast fresh.

This is my preferred way of washing since there is less opportunity for contamination, and my starters do not contain hops or other particulates that may inadvertently get into my "washed" yeast. I regularly decant and taste the starter to ensure their are no off flavors.

The one negative is that I do not get nearly as many jars of yeast from this method as I do washing.

 

[Hopalong68]

Thanks, my thought was to basically make a 2L "beer" with DME and pith the yeast, then just "wash the yeast once it is done fermenting. If I can get two jars to use as starters, I can do another starter with one, and pitch one (after making a starter) and end up with at least three to five smack packs worth.

 

[CA_Mouse]

Perfectly acceptable. I actually do this with my vials of WL. If I only need a 1 liter starter, I make a 2 liter and decant half for use on my next batch and do the same thing with the saved slurry... decant the spent wort and make a new 2 liter starter and decant just what I need for my batch. I've got 1 vial of Belgian Yeast that I've made 3 batches from so far.

 

[CA_Mouse]

Thanks, my thought was to basically make a 2L "beer" with DME and pith the yeast, then just "wash the yeast once it is done fermenting. If I can get two jars to use as starters, I can do another starter with one, and pitch one (after making a starter) and end up with at least three to five smack packs worth.

You don't want your starter to be higher than 1.040. You just want the yeast to replicate nad build their cell walls.

 

[Hopalong68]

You don't want your starter to be higher than 1.040. You just want the yeast to replicate nad build their cell walls.

thanks. good point/tip.