william_shakes_beer
Well-Known Member
Newbie here, still in the planning stages of my first batch, so be gentle.
Most threads I've read here discuss washing and reusing yeast strains from the trub. Why would it not be more sanitary to do the the following:
1. Obtain a commercial strain of yeast
2. Make a starter using the usual methods
3. Divide the starter into 2 sterilized containers and make 2 starters from the original
4. Chill/freeze/store one starter, pitch the other
5. resume at step 3
By collecting yeast from the starter and keeping the entire process sterile until pitching, seems like there would be fewer bacteria cells and more pure yeast propogated. Am I missing something?
Most threads I've read here discuss washing and reusing yeast strains from the trub. Why would it not be more sanitary to do the the following:
1. Obtain a commercial strain of yeast
2. Make a starter using the usual methods
3. Divide the starter into 2 sterilized containers and make 2 starters from the original
4. Chill/freeze/store one starter, pitch the other
5. resume at step 3
By collecting yeast from the starter and keeping the entire process sterile until pitching, seems like there would be fewer bacteria cells and more pure yeast propogated. Am I missing something?