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Autolysis is not going to be an issue, but viability will be. In my experience, viability is very hit and miss. I've stored yeast in canning jars in my fridge for 6 months and they still worked, and I've had some that were very slow to get going and some that didn't work at all that were only stored a month. Really, I don't harvest yeast much anymore. ...


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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 ...



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