I have a proposition, and would appreciate the feedback.
I'll start with the idea, and then give the longer thought process.
Step 1: Brew 5 gallons of delicious beer
Step 2: Open a reliable dry yeast packet, pitch MOST of the yeast (maybe 3/4)
Step 3: Controversially save the remaining dry yeast in the refrigerator (various methods have been suggested on other threads)
Step 4: Perhaps months later, make a starter from the saved yeast remaining from the dry pack
Step 5: hours/days later, brew 5 gallons of delicious beer
Step 6: Pitch the yeast starter
Saving portions of a dry yeast pack - I've read numerous threads. Most folks say that you can't save the yeast for very long. Some say they have saved the dry yeast for months after opening. Many say it's not worth losing the peace of mind. But many say it is not a problem.
One saving grace of this theory, is that observing the progress of the starter might be enough to convince you that the yeast is sufficient and healthy. Admittedly, I seldom have used starters.
I have used yeast cakes in the past, but some of the beers I make I suspect are liable to leave unwanted flavors in the next beer. So I'm looking for an occasional alternative, and a small cost saving.
Questions: How much of the dry pack should be saved? How long and how much DME should be used for a starter to get a sufficient yeast count? Will I get a sufficient yeast count?
Thanks folks for any insight or criticism.
I'll start with the idea, and then give the longer thought process.
Step 1: Brew 5 gallons of delicious beer
Step 2: Open a reliable dry yeast packet, pitch MOST of the yeast (maybe 3/4)
Step 3: Controversially save the remaining dry yeast in the refrigerator (various methods have been suggested on other threads)
Step 4: Perhaps months later, make a starter from the saved yeast remaining from the dry pack
Step 5: hours/days later, brew 5 gallons of delicious beer
Step 6: Pitch the yeast starter
Saving portions of a dry yeast pack - I've read numerous threads. Most folks say that you can't save the yeast for very long. Some say they have saved the dry yeast for months after opening. Many say it's not worth losing the peace of mind. But many say it is not a problem.
One saving grace of this theory, is that observing the progress of the starter might be enough to convince you that the yeast is sufficient and healthy. Admittedly, I seldom have used starters.
I have used yeast cakes in the past, but some of the beers I make I suspect are liable to leave unwanted flavors in the next beer. So I'm looking for an occasional alternative, and a small cost saving.
Questions: How much of the dry pack should be saved? How long and how much DME should be used for a starter to get a sufficient yeast count? Will I get a sufficient yeast count?
Thanks folks for any insight or criticism.