Timeline for How to clean yeast
Current License: CC BY-SA 2.5
11 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 15, 2011 at 15:17 | comment | added | Max | @PMV It would probably work fine if you made a small starter every two months or so, with oxygen-rich water and some yeast nutrient. This will produce fresh cells. You then repeat the above process. | |
| Aug 24, 2011 at 3:20 | comment | added | FishesCycle | This is pretty much my technique, except that I add the water to the carboy containig the yeast, and shake the whole carboy. I've never bothered with a viability test even after two month's storage, since with this technique I'm pitching an enormous number of cells. | |
| Nov 30, 2010 at 17:17 | vote | accept | PMV | ||
| Nov 30, 2010 at 17:17 | comment | added | PMV | If you should only store for 14 days, how does the yeast you buy commercially last so long? I can make this a new question if people think I should. | |
| Nov 30, 2010 at 16:07 | comment | added | Northern Brewer Chris | I have heard that you should boil the storage water to drive off any disolved O2 so the yeast will stay dormant during storage. | |
| Nov 30, 2010 at 13:03 | comment | added | brewchez | Also after two weeks of storage, I like to pitch half of what I saved into a 1.5L starter (for most ales). Then I get two uses out of one jar of saved yeast. | |
| Nov 30, 2010 at 13:02 | comment | added | brewchez | This is how I do it to. I like to use Mason jars because I can boil them for sanitation. And boil the rings and lids. Also the separation is easy to see through the clear glass. | |
| Nov 30, 2010 at 5:15 | comment | added | Jeff Roe | Wow. Where did you learn this from? | |
| Nov 30, 2010 at 5:00 | history | edited | Brandon | CC BY-SA 2.5 |
added yeast storage medium bullet.
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| Nov 30, 2010 at 4:56 | comment | added | Brandon | Should this be two separate questions? | |
| Nov 30, 2010 at 4:54 | history | answered | Brandon | CC BY-SA 2.5 |