so, done a few AG's and so far, so good.
Last weekend I tried the "Montheiths Origional Ale Clone" from the recipeDB and used the burton yeast as directed.
When I did the brew, I used a yeast starter in a flask (mmm, glassware...) in order to get better yeast.
Since I only used half the grains I bought, I pitched almost all the yeast from the starter but put a little of it back into the test tube shaped thingy that the yeasties came in.
My question is: If I am doing another batch next weekend (this batch is coming out of primary in an hour or so) should I make a new starter from the little bit of left-over starter which has been stored in the house fridge at 2-4C, or should I culture a yeast batch from the yeast cake at the bottom of the primary fermenter? Or does it really not matter either which way?
Thanks in advance,
-t
Last weekend I tried the "Montheiths Origional Ale Clone" from the recipeDB and used the burton yeast as directed.
When I did the brew, I used a yeast starter in a flask (mmm, glassware...) in order to get better yeast.
Since I only used half the grains I bought, I pitched almost all the yeast from the starter but put a little of it back into the test tube shaped thingy that the yeasties came in.
My question is: If I am doing another batch next weekend (this batch is coming out of primary in an hour or so) should I make a new starter from the little bit of left-over starter which has been stored in the house fridge at 2-4C, or should I culture a yeast batch from the yeast cake at the bottom of the primary fermenter? Or does it really not matter either which way?
Thanks in advance,
-t