I have been thinking about storing and repitching yeast. I am actually storing a bunch of mason jars with different strains of yeast in the fridge now but recently I read multiple sources saying you should not store the yeast for more than two weeks because the yeast start to die off. I haven't used them yet so I don't know the outcome. Also, I know people repitch the yeast from their bottles from microbreweries with some success. What's the difference? Can this be done consistently time after time?
Yeast Question
- Thread starter testy_123
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The micros are set up for yeast reuse: their brew planning allows them to come out out one batch and into another, their fermenter design makes it easy to pull yeast out the bottom, and they traditionally use only one or two yeasts so they don't have to bank much.
I say try to build up your mason jar supply. The week before you plan to use them start to build them up in starters (on a stir plate if you can make one) and see what you get. Not much to lose as long as you have some dry yeast as a backup if you need it.
I say try to build up your mason jar supply. The week before you plan to use them start to build them up in starters (on a stir plate if you can make one) and see what you get. Not much to lose as long as you have some dry yeast as a backup if you need it.
