I am considering harvesting the yeast from my current brew for the first time. I wonder how you would recommend using it. In particular, my questions are:
1. How much of the recovered yeast would you use for a 5 gal batch of ale? How about for a lager? How about a high gravity brew?
2. How would you adjust these pitch rates if you didn't use the yeast for some period of time? After how many months would you pitch more? At which point would the viable cells be low enough that you would make a starter, and pitch all of it?
Thanks.
1. How much of the recovered yeast would you use for a 5 gal batch of ale? How about for a lager? How about a high gravity brew?
2. How would you adjust these pitch rates if you didn't use the yeast for some period of time? After how many months would you pitch more? At which point would the viable cells be low enough that you would make a starter, and pitch all of it?
Thanks.