Three days ago I kegged my third batch of IPA. I left the yeast cake in the primary, sealed it back up and tossed the container back into my ferment chamber (aka the downstairs bathroom).
I want to start another batch later this week and reuse the yeast from the last batch if possible. I'm just not clear on a few things.
How long can the yeast cake be left in the fermenter before I pull it to wash or make a starter?
Can I simply swirl the yeast cake and pour some into a starter solution or do I need to "wash" the yeast by adding water and letting things settle and decanting a few times. I just don't know the do's and don'ts of working with the yeast.
I'd like to make a starter that's around 300B cells for the next batch of the same IPA and since I just pulled the beer off the cake there has to be a fast track to making a starter from it.
I want to start another batch later this week and reuse the yeast from the last batch if possible. I'm just not clear on a few things.
How long can the yeast cake be left in the fermenter before I pull it to wash or make a starter?
Can I simply swirl the yeast cake and pour some into a starter solution or do I need to "wash" the yeast by adding water and letting things settle and decanting a few times. I just don't know the do's and don'ts of working with the yeast.
I'd like to make a starter that's around 300B cells for the next batch of the same IPA and since I just pulled the beer off the cake there has to be a fast track to making a starter from it.