I want to ferment barley to make whisky (it is perfectly legal in my country, I'm not breaking any law!), the steps before distillation are almost the same than brewing beer (no hops in my case).
I have finally found the yeast I wanted (Lallemand's Nottingham, a saccharomyces cerevisiae type used for British Ales), but it is sold in two versions:
- quite expensive small packages (11 g),
- one big pack (1/2 kg) that's a pretty good deal.
I'd love to buy the big one, but I don't know how to preserve the yeast once the pack is open. My fermenter is 100 litres large, and I would need only a fraction of it for each fermentation round.
What is the best way to preserve the one that is not used immediately?