Expert: John Snyder - 6/6/2007

Question
Hi, I have searched and asked questions on forums, but have yet to find a
simple procedural answer to this question. I simply would like to "keep" and
reuse the (expensive) Wyeast American Ale liquid yeast that is currently in my
primary fermenter (about 10 days now). I am ready to bottle this batch, but
would like to somehow keep and store the yeast for another batch(es).  Is it
possible? Is it too late?

I think the process is taking some from the primary (would i take from the
trub, or the beer?), putting it in a sterile bottle or two with sterile water and
keeping it in fridge. When I'm ready to use again, I would bring back to life
with a fermentable sugar and make a starter, and then into a new batch.

Is it doable? please correct my procedure if it is... thanks for any help you can
provide! Kanga

Answer
If using water:
1-it should be sterile distilled
2-chill to 33 to 38 F
3-wash the yeast slurry,several times to remove any traces of beer.
4-decant off the water
5-put slurry in a sterile and clean container,cover with sterile distilled water,then close the container
6-store at 33 to 38 F

Storage Time

at 2 weeks,you should have no problem
at 2 to 3 weeks,you could have problems
at 4 weeks,or longer,the viability of the yeast slurry is usually 50% or less

remove yeast from the beer,NO TRUB
when ready to use,make a 9 To 12 plato slurry with liquid malt extract,as the starter.

Remember sanitation,and sterilization is a must

If further info is required,i will be glad to assist