Mon May 11, 2009 9:53 pm
So I took my last yeast cake put it on four different half gallon apple juice containers for storage. I also happened to have some sugars left over from my last all-grain batch so I put some more sparge water on it and pulled off a gallon and a half or so of wort boiled it up and put it into the apple juice containers. Now my procedure is to store these in the fridge and a couple (read as whenever I think about it maybe 6 times daily) times a day I vent the CO2 from them. I also actually squeeze the plastic and push off any gas that is trapped, giving me more time until I need to vent the next time. This seems like an easy way to have ready made starters waiting all I need do is pull them out crack the lid to let it vent and let the yeasties do their thing. Questions. 1 what can you see wrong with my procedure? 2 is the pressure horribly bad for the yeast? 3 is it bad to keep the yeast on wort but try to keep it inactive by lowering the temp? 4 Any other comments about my procedure?
