Wyeast labs 1968

[Steve0408]

Hi Guys
I'm going to be doing 2 brews 2 weeks apart both require half a pack of Wyeast labs 1968, I have never used this type of yeast before only every the dry stuff,

Firstly is it possible to keep 50% for in 2 weeks time and secondly what processes should I follow to keep it without it spoiling.

 

[Yob]

Keep the remainder in a sterile tube or jar, make a starter a few days prior to pitching. Or even earlier to keep a portion for the yeast library

 

[NewtownClown]

1/2 a pack? small batch or small beer?
Make a starter, use what you need for batch #1. Fridge the remainder, keeping the yeast nice and safe under the "beer". Decant said beer and allow yeast to warm prior to pitching what you need for batch #2 then store the remainder under distilled or pre-boiled and cooled water in the fridge for batch #3 (or another starter to produce enough yeast for another 3 batches).

 

[Steve0408]

Ok I'm a bit new to this so would I be ok to activate the smack pack, pour half in to a sterile jar and seal then palce in the fridge for 2 weeks.

Or do I need to dilute it and feed it? (I don't think I have any DME)

Sorry if there silly questions

and yes there 2x 10l batches so small batches

 

[Scooby Tha Newbie]

Yes sterile jar. When you go to pitch the second lot of yeast,sterilise some water with dme or some wort.
Use that as a starter.
If in doubt sterile twice bf adding the yeast.
Do this at least one day in advance to get the yeast active again.


Use gladrap and a rubber band.
That way if you get it wrong you won't be making a glass bomb out if the second lot of yeast.


Ps

 

[Steve0408]

Cheers guys that sounds like a plan