Post by mike on Dec 10, 2007 23:56:38 GMT -5
I am fairly confident that this will work out
1. took mini-bucket from DeFalco's and drilled a small hole to put my siphon hose in (air tight seal)
2. boiled 1 pint of water with 1/4 cup table sugar then poured it into the bucket
3. added 1 quart of refrigerated distilled water
4. siphoned off 3 cups of my high gravity wort (still fermenting) into the mini-bucket
5. took my yeast culture from February (1-inch yeast cake under 5-6 inches of beer then immediately refrigerated instead of room temp bottle conditioning) and poured it into the mixture
6. Put the lid on it - swished it around - put the far end of the hose in a mixture of 50% seagrams gin - 50% water
i am going to try to stretch the limits of re-using yeast
gonna give it 24-hours to pick up fermentation and then test it for off-flavors and rancid smell
gonna check again at 36 hours --- if it is still good then --- i will stick it in my fridge (same one old yeast culture was in) and save it until my high gravity wort stalls out
The yeast sample did smell very nice --- a lot like the beer me and Bob drank Sunday Night from my #2 batch last February --- i was a little nervous about the old yeast solution being slightly carbonated
My hypothesis: proper procedures and proper storage will yield a viable yeast after long term storage
/mad_scientist hat off
