This remains a mystery to me. I have seen lots of threads about the loss of viability of yeast slurry after it's been removed from the fermenter and refrigerated. But what about the loss of viability as the yeast sits under 5 gallons of beer for weeks in the primary.
I'm planning on harvesting yeast from my fermenter for another batch, and I don't know what to plug into Mr. Malty. The beer will have been in the primary for 4-5 weeks (depending on my future brew date). Am I supposed to assume 100% viability on the date of harvest, or should I account for the weeks of inactivity in the primary?
I apologize if this has been asked, but I couldn't find it searching the site.
I'm planning on harvesting yeast from my fermenter for another batch, and I don't know what to plug into Mr. Malty. The beer will have been in the primary for 4-5 weeks (depending on my future brew date). Am I supposed to assume 100% viability on the date of harvest, or should I account for the weeks of inactivity in the primary?
I apologize if this has been asked, but I couldn't find it searching the site.