Ok, so I'm making two brews with the same yeast. I wanted to make a bigger start yeast than needed so that I could have some extra yeast to put in the fridge for the next batch.
According to mymalty, I need 1 liter of starter yeast. My plans were to make 1.5 liters of starter yeast to save .5 liter.
Steps
1: 1.5liter of boiled water + 150g LME + yeast from smack pack after wort is cooled.
2: let it ferment for at least 12 hrs (not really sure how long to ferment for)
3: Stir the starer to suspend the yeast and pitch 1 liter into wort.
4: Put the rest of the starter in the fridge and save for next brew which I will make another starter.
Questions I had
1: Does the saved starter needed to be decanted after the yeast have settled and how long will it last for in the fridge?
2: How long should I let it ferment for? Some say 12 hrs and I've seen some say up to a few days.
3: Is pitching the yeast + the starter beer into the wort a good idea or should I fridge it to get rid of the beer first. I read that putting it in the fridge and decanting will put the yeast in dormancy. Does dormant yeast require anything else before pitching?
4: If I were to fridge the starter and decant it, how would I split the yeast up to save it for another batch? Could I just add 1.5 lit of sterilized water to the yeast cake and pitch 1liter of it?
I wanted to use the same yeast for two batches of similar beer but I didn't want to reuse yeast from a old brew. I'm afraid the yeast would be stressed or contaminated. I haven't read anything about making extra starter yeast and saving it for another batch so I wasn't sure if it was a good idea.
Thanks in advance, any other suggestions?
According to mymalty, I need 1 liter of starter yeast. My plans were to make 1.5 liters of starter yeast to save .5 liter.
Steps
1: 1.5liter of boiled water + 150g LME + yeast from smack pack after wort is cooled.
2: let it ferment for at least 12 hrs (not really sure how long to ferment for)
3: Stir the starer to suspend the yeast and pitch 1 liter into wort.
4: Put the rest of the starter in the fridge and save for next brew which I will make another starter.
Questions I had
1: Does the saved starter needed to be decanted after the yeast have settled and how long will it last for in the fridge?
2: How long should I let it ferment for? Some say 12 hrs and I've seen some say up to a few days.
3: Is pitching the yeast + the starter beer into the wort a good idea or should I fridge it to get rid of the beer first. I read that putting it in the fridge and decanting will put the yeast in dormancy. Does dormant yeast require anything else before pitching?
4: If I were to fridge the starter and decant it, how would I split the yeast up to save it for another batch? Could I just add 1.5 lit of sterilized water to the yeast cake and pitch 1liter of it?
I wanted to use the same yeast for two batches of similar beer but I didn't want to reuse yeast from a old brew. I'm afraid the yeast would be stressed or contaminated. I haven't read anything about making extra starter yeast and saving it for another batch so I wasn't sure if it was a good idea.
Thanks in advance, any other suggestions?