Thanks KC. Yes, I plan to use the trub for a similar ale to avoid using a new pack of yeast. I will get around to washing soon as my confidence develops. Thanks for the link.

Thanks a lot, Hawkbox. When you refer to a starter, I presume you are using liquid yeasts. I have been using dried yeasts. I understand that starters are useful for re-used liquid yeasts while not for dry yeasts, due to the greater cell content in dried - 230 billion vs 100 billion for liquid...

[ Too true, PJW, country life is not for everyone, but we live in times when it can all go to hell over a weekend. Friday, life's good, Monday WTF happened?. It helps for peace of mind to have a back-up plan, but that's for another forum. Thanks Ozarks moderator, because that's my idea - to...

Thanks Ozarks Mountain Brew Moderator. I understand that this can accumulate fast, and overwhelm the purpose of re-use. But, as I said to JA and PJW, I will go at this carefully according to my ability to keep getting good results. I haven't lost sight of the point that good beer is more...

Thank you to you, too, PJW (if I may abbreviate). I see you are also a veteran member. I appreciate the help. Point taken that combining different yeasts could be tricky. So, I will keep them apart for now. It will not be a problem because, right now, I'm only working on two types of dry yeast -...

Thank you J A, I appreciate the information very much. I will do this in a day or two from the primary fermentation I just transferred to the 2nd. The yeast was Nottingham. I have a fair bit at the bottom of the pail. Next one will also be an ale. I see that you are a "well-known" member...

I have a few questions about re-using yeast. 1) Is this worth doing? I was told it adds character to the next batch. 2) When adding old yeast to a new batch, do you also add more fresh yeast? 3) If so, how much? 4) How many times can this be done? I was told a local microbrewery does this 7...