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5

Washing yeast with Starsan will kill most of the yeast. Just like it kills off other microbes in your equipment when you sanitize. All stored yeast should really be used within a few weeks. I prefer to just leave the beer on top of the yeast in a mason jar. Washing is not necessary. I decant the spent beer when I am ready to pitch into a new starter ...


4

It looks like you streaked several times from the same sample of yeast, and that there was a bit too much liquid in each streak (they resemble puddles). The liquid should be nearly invisible on your when applied to the plate. Also the plate surface should be a bit dry, so liquid is absorbed quickly. The streaking technique is important too: the plate in the ...


4

Just do it Nothing you described is needed or beneficial with modern liquid yeast packages. For example Weast's Activator: The Activator™ package was designed with superior UV light- and oxygen-barrier material to extend shelf life, making our 6 month from manufacture date Product Warranty possible. Yeast slowly depletes energy reserves while in storage....


3

'So what exactly is 4 - 6 generations? [...] Are all of those considered generation 2?' A generation of yeast is considered as having gone from pitching to post-fermentation collection. So if you ferment a batch with new yeast and collect five jars, those are all first generation. If you pitched every one of those jars into a new batch and collected five ...


2

If you practice good sanitation. Decant the water off and combine to save space.


1

There are no doubt yeast cells throughout it, but if you're going to pitch from that, you should use the topmost white stuff below the liquid. All of the slurry below the liquid should be fine, but you'll have a little more trub settled down at the bottom. And since you'll only need to pitch a bit of this in the next batch (assuming you're not jumping up ...


1

I have done this in the past, it was with a low temp lager yeast. The fermenting process remains sterile if you sterilise properly to start with, so if you siphon the wort off the yeast with sterile equipment and the add fresh wort at the right temperature to that same yeast then there should be no need to remove the yeast and resanitise the fermenter. Also ...



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