There’s history and pictures and good discussion that lead to this thread here..
https://www.homebrewtalk.com/forum/...r-harvesting-lager-yeast.676382/#post-8816606
...but to summarize I am reviving lager yeast that was “rinsed” and then stored in my fridge for 9 months. Starter took off surprisingly well after only about 18 hrs and everything seems good.
I’m now trying to determine the best thing to do next to make sure that in the end Ive got the highest quality yeast as possible to pitch when I brew in a week or 2. I’m thinking that I should probably do another round of starter ...but maybe I should be pooping off the cream while this one is active to leave old yeast behind? Maybe I let it ferment out...swirl...allow to settle again and then poor off? Maybe I’m overthinking all of this and just need to store this flask in the fridge and Use it next weekend after pouring off starter beer.
I usually do 10 or 15G batches in 3 different fermenters so I could even take a couple different approaches to see what differences they make.
Looking for suggestions as to the optimal next steps not that I know my yeast seems to have woken up in a good mood from a 9month slumber.
Here’s the starter currently...24hrs in
https://www.homebrewtalk.com/forum/...r-harvesting-lager-yeast.676382/#post-8816606
...but to summarize I am reviving lager yeast that was “rinsed” and then stored in my fridge for 9 months. Starter took off surprisingly well after only about 18 hrs and everything seems good.
I’m now trying to determine the best thing to do next to make sure that in the end Ive got the highest quality yeast as possible to pitch when I brew in a week or 2. I’m thinking that I should probably do another round of starter ...but maybe I should be pooping off the cream while this one is active to leave old yeast behind? Maybe I let it ferment out...swirl...allow to settle again and then poor off? Maybe I’m overthinking all of this and just need to store this flask in the fridge and Use it next weekend after pouring off starter beer.
I usually do 10 or 15G batches in 3 different fermenters so I could even take a couple different approaches to see what differences they make.
Looking for suggestions as to the optimal next steps not that I know my yeast seems to have woken up in a good mood from a 9month slumber.
Here’s the starter currently...24hrs in