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This topic has probably been beaten to death. So I have questions. I have read in many places that you shouldn't collect dry yeast to reuse. I did just that yesterday. I top cropped Lallemand Belle Saison yeast from my fermenter and I now have what looks like a good amount to reuse. Here are my questions.
- Will the yeast be viable for the next use?
- If yes to #1 above should I use a starter when ready to pitch this yeast?