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4

The short answer is yes, it's the same species of yeast, Saccharomyces cerevisiae, so you can do it. The long answer is, you will have a hard time getting it to taste the same as commercially produced nutritional yeast (a.k.a. nooch). Just as there are dozens of different strains of homebrew yeast, selectively bred for different characteristics, there are ...


3

I have two different mashed potato recipes that I love. One includes bacon and steamed shredded cabbage (obviously out of the question here), the other is Stone's IPA garlicky mashed potatos, which calls for 1/4 tsp of brewer's yeast. As a personal suggestion, unless someone has an aversion to the potato skins, I prefer to leave them 100% on for texture ...


2

You can pour sterile, de-oxygenated water on it. De-oxygenated water is just boiled and cooled water.


1

You'd be better off saving the cake from the one gallon batch in small jars and reusing that. Putting even half a smack pack into a normal sized mason jar will leave too much surface area and headspace for oxygen exposure. You need to minimize that to extend the livelihood of the yeast. If you wanted to invest in some pipetting equipment and some small ...


1

According to Mr Malty, you'd need about 1/3 of a pack for 1 gallon at 1.048 for direct pitching. The yeast will only remain highly viable for 2-4 weeks, though I've certainly pitched 6 month old washes that have functioned, though it was likely way under pitched. I would recommend using Mr Malty to determine how much to pitch in your 1 gallon batch (which ...


1

There is so little yeast in one of those packs that you'll have a really difficult time dividing it properly. You need to make a starter for any beer over 1.040 OG (despite what the yeast companies would have you believe). You ask if there's a practical solution and there really isn't a good way to do what you want to do. You could make a starter and save ...


1

"The cake filled a growler, and after a week in the fridge has settled to about 2/3 yeast, 1/3 beer." That's 2/3 trub. The only way to know how much of it is yeast is to use a microscope. I wouldn't recommend just pitching in a new batch. Since you didn't wash it, it is going to have high amounts of non-yeast trub (proteins, lipids, et al). If you make a ...


1

It might be worth experimenting with adding it to soups and stews. Many traditional recipes call for bay leaves or other bitter herbs; a bit of hops bitterness might be a very appropriate variation. A bit of extra protein and vitamins, at least!



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