Hi everybody
I am doing a lot of small batches of about 5 liters and to avoid buying a vial of yeast every time i would like to try and maintain a house yeast.
My thought is to make a small starter each time and simply take a portion of the fully fermented starter slurry to save for the next brew, much like maintaining a sourdough.
I read that the strains can drift, but how long can i keep on doing a procedure like this. Do you guys have any experiences?
BR Jesper
I am doing a lot of small batches of about 5 liters and to avoid buying a vial of yeast every time i would like to try and maintain a house yeast.
My thought is to make a small starter each time and simply take a portion of the fully fermented starter slurry to save for the next brew, much like maintaining a sourdough.
I read that the strains can drift, but how long can i keep on doing a procedure like this. Do you guys have any experiences?
BR Jesper