Saving half a vile of liquid yeast for later?

[HopsMeister]

A recipe I plan on making calls for half pounds of a handful of specialty grains that I bought in one pound increments. Since i have twice the grain I need I figured I would make two batches. My question is:

Does anybody have experience using half a vile of yeast at a time? I plan on dumping half in a starter and closing up the other half and putting it in the fridge for probably 2 months. Is this a bad idea?

 

[Beerrific]

Why not just harvest and save the yeast from the first batch? Do a search for yeast harvesting and yeast washing, a lot of people do it with great results.

 

[slnies]

Why not just harvest and save the yeast from the first batch? Do a search for yeast harvesting and yeast washing, a lot of people do it with great results.

I do this with great results, I also culture the yeast from fresh tubes on slants for growing starters later. It is the bomb.:rockin:

 

[Go Gators]

I agree. Just try using the whole vial of yeast. You could pitch the next batch right on top of the old yeast cake. Make sure to use a blow off tube though!

 

[david_42]

Use the entire vial in the starter. Sterilize (not sanitize) the tube & cap. Refill from the starter just before pitching.

 

[HopsMeister]

Thanks for the ideas, I think I will go with your idea David since I am a little to lazy to start messing around with yeast too much and your suggestion sounds the easiest to me.