Method, what method?

[The Cardinal]

Where can I find this thread that tells you the method for saving and reusing yeast? People seem to be refering to it, but i can't seem to find it?

I'm assuming I just scrape a couple of spoon fulls of muck off the bottom of my primary fermenter and stick them in a bottle of sterlised water in the fridge, right? And if I do this, how much do I need in place of a satchet?

One sylable answers only please...(only joking)

[tubby_shaw]

Try using the method here,
http://www.youngshomebrew.co.uk/product ... _Itona.htm
Replacing your yeast slurry for the wyeast.

[tubby_shaw]

[Frothy]

Cardinal
It's debatable but whatever works for you. I personally have had little or no sucess working with refrigerated liquid cultures, possibly because my fridge is too cold. One of the best things you can do is to make a 1.040 starter (malt extract or glucose + nutrient) with your sachet of yeast let it grow up and then split this into several more starters. Keeping the spare starters in the cool for future use. This way you have reduced contamination issues & no risk of off-flavours from the previous brew. The ultimate way of maintaining your own yeast is to plate a small sample of your initial culture onto agar slants but this is far more involved with a-septic technique etc.

Frothy

[The Cardinal]

Thanks for the advice guys, it's appreciated. It still looks pretty intimidating though, so at 99p per packet I think I'll be safer buying it as I need it at the moment!!