The two month timeframe that Kelsey mentioned is more like what you should be looking at, before making a starter, if you are using approx 400ml of compacted yeast slurry. I have actually managed to pitch harvested slurry some 7 months after harvest and have had a sluggish start but it did ferment out just fine. Details will be in the very long 'harvesting yeast for dummies' thread. The yeast seem to be happy in beer, or only mildly diluted beer. ![]() When I was rinsing (with boiled cooled water) I found that the viability would decline a lot faster than simply storing the yeast cake as you find it after fermentation. I have been doing what you have described for at least three years now, and have managed to run some for well over ten generations, and only using a new pack because I thought I'd better, rather than risk mutation.Īs I have posted in other threads, I have found the yeasties last better in the acidic environment that they create for themselves, so at PH of around 4 to 4.5.
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