Beerbeque
Well-Known Member
Rather than buy new yeast every time I brew the same style, can't I just save some of the trub and yeast from the fermenter to pitch onto the new wort every time I brew and never buy new yeast?
I'm thinking that the Germans used this practice for many generations before they understood the role of yeast in their beers.
I'm thinking that the Germans used this practice for many generations before they understood the role of yeast in their beers.