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Paying $6-$10 for a specialized yeast culture for a 1 gallon batch is something I do not consider cost effective. I can alway brew bigger batches, say 5-10 gallons. I could also split the yeast up for several batches and/or even store it for the next batch. (At this point, I am at a loss for the correct technical terms to ask my question, so I will ask it the best I can. :? ).
How do you split up a Yeast Culture, say French Saison, Weisbier, or whatever, and store it for use in several batches over a several month period? What are the technical terms that I am groping for? :geek:
How do you split up a Yeast Culture, say French Saison, Weisbier, or whatever, and store it for use in several batches over a several month period? What are the technical terms that I am groping for? :geek: