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1

You'll want to keep the yeast cool (under some beer) or cold (in the fridge after the beer is removed) to minimize autolysis. The warmer it is the faster they run out of glycogen, and once they run out they'll start dying. Dead cells aren't necessarily a problem, as long as your viability hasn't dropped too much. If most of the yeast are alive, then they ...


2

In theory you could reuse yeast forever, that's how breweries were supposed work before the first pure yeast strains were isolated by Carlsberg. But...that probably only works in locations favorable to the yeast (especially certain areas of Belgium), and with continuous brewing happening to keep the yeast in log-phase growth. In reality, most of this beer ...


4

The honest answer is: There's no black and white answer to this. Reason being that yeast is a living micro-organism, making it very difficult (especially on the homebrewer's scale/budget) to measure these sorts of things. Oh, and also every yeast is different in so many ways, one of which being alcohol tolerance and it's effects on yeast health. I've ...



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