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I captured my last two yeasts as practice (see pix). The one from secondary is cleaner (rear) than the one from primary only (front, a hefeweizen).
Questions:
Are these "clean enough" to not bother with the washing with boiled/cooled/distilled water?
Would you take a healthy dose of this yeast and make a new starter, to ensure more fresh cells, or just use these as is? The hefe was actually a starter that I had from a stuck sparge I bailed on. It sat in cooler for three-plus weeks and performed great.
I bought a seasonal/platinum Belgian strain and I want to save it and re-use. Probably Belgian pale and then a Belgian strong.
Questions:
Are these "clean enough" to not bother with the washing with boiled/cooled/distilled water?
Would you take a healthy dose of this yeast and make a new starter, to ensure more fresh cells, or just use these as is? The hefe was actually a starter that I had from a stuck sparge I bailed on. It sat in cooler for three-plus weeks and performed great.
I bought a seasonal/platinum Belgian strain and I want to save it and re-use. Probably Belgian pale and then a Belgian strong.