jimmyfozzers
Well-Known Member
As post title really. I have a brew on at the moment using recultured CPA yeast, and will want to use the same yeast in my next brew (or maybe the one after that). I have seen some advice against 'recycling' yeast too many times but, to my mind, the yeast I have in my fermenter is fresher than what's sat in the bottom of the Pale longnecks in the kitchen.
I'm tending towards scooping some trub out when I bottle, washing with cooled boiled water, then pitching that directly into the next brew (after storing in the fridge for a day or so). Is this approach sound, or should I just make up a new starter with bottle dregs?
Finally, if I do wash the trub and keep the yeast, is it OK to pitch that slurry directly, or should I be making another starter from that slurry?
I'm tending towards scooping some trub out when I bottle, washing with cooled boiled water, then pitching that directly into the next brew (after storing in the fridge for a day or so). Is this approach sound, or should I just make up a new starter with bottle dregs?
Finally, if I do wash the trub and keep the yeast, is it OK to pitch that slurry directly, or should I be making another starter from that slurry?