Solution or trouble

[Anders9962]

I really buy what people say about secondary might be unnecessary. The only reason I still do it is so that I can wash the yeast and save some money. Well here is my question.

Would it make sense to make a yeast starter 500 ml bigger than needed just to save in Mason jar, to use for a starter for the next batch? That way I can keep my beer in primary for 3-4 weeks and still have clean yeast for next brew.

Any thoughts?

 

[pdxal]

It works, there was even an article on HBT about it a while back.
You can also re-pitch yeast that hasn't been washed into another batch or into a starter. Breweries have been doing that for years. You just have to be careful about carry over of hop flavor or roasty/dark malt flavors into a lighter beer/starter if saving yeast from something like an IPA or stout. Pitching onto an entire yeast cake isn't a good idea, though.

 

[Watzee]

Thats exactly what I do! Check out brulosophy.com
The article mentioned above is by this guy, but it might go into more detail on his actual page. He has other good stuff to read too.