This question has been asked before but I didn't get much of an answer.
I harvested yeast from a previous brew, which was about 2 months ago. I harvested it after bottling and used half of the harvest in my next brew which was just one week later. That beer fermented really well and quickly. I kept the remainder in a sterilised jar in the fridge now, where it has been sitting since.
As wer're going to have a hose pipe ban I decided rather spontaneously to do another brew today and I remembered that I had the yeast in the fridge still. Now I wonder.... why do people do a starter? When you buy fresh yeast from the shop (and those are usually smaller than the amount I have) as far as I am aware you can add that straight to the fermenting bucket without the need for a starter. Or similar with the dried yeast. I've never made a starter for that.
Thing is I don't have anything to make a starter with other than what people have in the cupboard lol. So the question is... can I chuck in the yeast I harvested or shall I open a new packet of dry yeast which I still have?
PS: it's going to be an IPA.
I harvested yeast from a previous brew, which was about 2 months ago. I harvested it after bottling and used half of the harvest in my next brew which was just one week later. That beer fermented really well and quickly. I kept the remainder in a sterilised jar in the fridge now, where it has been sitting since.
As wer're going to have a hose pipe ban I decided rather spontaneously to do another brew today and I remembered that I had the yeast in the fridge still. Now I wonder.... why do people do a starter? When you buy fresh yeast from the shop (and those are usually smaller than the amount I have) as far as I am aware you can add that straight to the fermenting bucket without the need for a starter. Or similar with the dried yeast. I've never made a starter for that.
Thing is I don't have anything to make a starter with other than what people have in the cupboard lol. So the question is... can I chuck in the yeast I harvested or shall I open a new packet of dry yeast which I still have?
PS: it's going to be an IPA.