Your methodology is fine and certainly shows good attention to
I have used yeast saved like this up to 4 weeks after date of initial
storage in the fridge. Just take it out when you start your boil and
let it warm up to pitching temperature. It will produce some CO2 as it
warms so you need to affix an airlock or just put some sanitized foil
over the top and set it in a pan.
If you want to further increase your yeast population before pitching,
you can take it out the day before brewing and feed it some wort (DME
works good for this). I would recommend a 1 gal. glass container with
airlock for this.
I generally use yeast for about 6 generations/brews before creating a
new starter from a fresh smack-pack.
> Is this method ok?
> Boil quart jar and lid for 10 minutes.
> wipe and flame jar and carboy opening
> Pour as much trub off yeast as possible
> Pour 8-16 ounces of yeast into jar and cap.
> Store in fridge
> Will this work to store yeast for a week or two?
> When should I take it out? The day before brewing? Should I feed it
> gets to room temp with some sterile wort?
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