How many different types of yeast do you use? I've been using just 2 for everything. Been recycling the same US/05 for ales and 34/70-Diamond Lager(pitched both at one point) for lagers from the fermenter for several batches now. I try to get 3 full jars from a batch and save from less hoppy beers. I also make note of what batch it was saved from. I keep a jar in reserve from a known good batch until know the next batch is free from off flavors. Lager yeast is kept in pint jars, ale yeast in half pints. When I pitch a batch I simply dump in a whole jar of room temp yeast. Typically air lock activity within 24hours. How do the guys here that have been doing this for a while handle their yeast and am I overlooking anything in my handling?