In anticipation of using and culturing more specialist yeasts, I thought I'd have a go at recycling this one.
But, to be honest, I haven't got a clue what to do!!!!
The lager was chilled to 15c in the boiler, and pitched with two packets of S-23 befroe dropping to 12.5c where it's been for two weeks. FG appears to be close, so this weekend it will be cornied and lagered for a month or two under pressure.
So what about the yeast? I'll be mashing again on the 29th, and I'd like to save and re-use the yeast from this brew.
How do I separate from the yeast from the CB trub??
Do I need to "wash" the yeast??
How to store for a week??
All answers welcomed
IB