redrocker652002
Well-Known Member
I have seen these terms used quite a bit lately and wondering exactly what they mean? I have only done one started and it did not work out so I have been using dry yeast. As I have said in other posts, I am starting to look at ways to reuse the yeast in the fermenting bucket after I keg or bottle. My understanding is simply, swirl the sediment, split into about 3 or 4 mason jars and refrigerate. If done properly and sanitary, this should be ok to pitch into the next batch and should last a month or so in the fridge? Or do I need to make a starter with this before pitching? Like I said, I am just starting to do some research and I have not used the search function. Just looking for opinions from you folks on how you do it. I have printed the write up about storing in tubes, so that is on the "need to read" list. Thanks in advance.