Tony
Well-Known Member
Hi Everyone, Im new to the forum and new to brewing. I have a batch of Cream Ale fermenting and am enjoying the experience.
I have a couple questions about saving yeast.
Okay, the usual technique when adding yeast to the first batch to start fermentation, is to use fresh, single packet of yeast. Then fermentation goes along for a week or so and then stops. This is when you transfer to either a bottling bucket or secondary fermentation carboy.
Now, many methods are saying to keep the old yeast, and use it for another batch, and also for a few more times as well.
1, What has happened to the yeast? Is it still active?
2, Has the yeast multiplied or is it the same quantity?
I appreciate any answers, and all help. Thanks
I have a couple questions about saving yeast.
Okay, the usual technique when adding yeast to the first batch to start fermentation, is to use fresh, single packet of yeast. Then fermentation goes along for a week or so and then stops. This is when you transfer to either a bottling bucket or secondary fermentation carboy.
Now, many methods are saying to keep the old yeast, and use it for another batch, and also for a few more times as well.
1, What has happened to the yeast? Is it still active?
2, Has the yeast multiplied or is it the same quantity?
I appreciate any answers, and all help. Thanks