got lazy and let the 4-5 yeasts i keep on hand get really old. probably 9 months, maybe bit more. ran them all through starters in past week. now going to run again and try and separate the dead. my technique had always been to do essentially what i just described. one starter to pull them out of hibernation, and then another within a few days to really build up healthy cells. once the second starter is on the plate for a few hours and starts getting creamy and opaque look to it, i stop the spin. then i let what should be the dead yeast fall quickly to the bottom, and then pour off the wort and the fresh live cells. go back to stirring and normal process.
anybody have a different/better/easier method they use?
anybody have a different/better/easier method they use?
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