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Saving yeast
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John-paul (Finland)    Posted 02-15-2001 at 02:42:59       [Reply]  [No Email]
Does anybody have any ideas about how best to use the yeast sediment left over from a batch of homemade beer?
It seems a waste just to put it on the compost heap, and then go back to the shop and buy new yeast for the next brew.

Is it for example possible to use some of it to start the next batch, without introducing off flavours (dead yeast flavours)?

Can it be frozen?

Any other suggestions?

Many thanks


coaltrain    Posted 02-15-2001 at 19:29:33       [Reply]  [No Email]
You know I don't why A person could't feed the culture and and bring it back up to population and not have to dehydrate it like co. do. A person would't have much to loose if you took some of the left over and feed it in a crook and see if it would rise or foam I have A culture that is over 75 years old and came from England. Still very active just have to feed. Some are more tolorant than others.

MikeinKS    Posted 02-16-2001 at 11:55:43       [Reply]  [Send Email]
What type of culture is that? sourdough?

coal train    Posted 02-16-2001 at 13:37:44       [Reply]  [No Email]
Yes sourdough

Tyler(WA)    Posted 02-15-2001 at 13:00:32       [Reply]  [No Email]
I'm not a brewer but I believe the yeast dies at the end of the fermentation process. The yeast works on the sugar and produces alcohol. When the sugar is gone OR when the alcohol reaches a particular percentage, the yeast dies.

What you have is probably dead yeast or certainly very weak yeast.

Perhaps beer is different but that's what I learned about fermentation in general.

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