Saving Money: Simple Yeast Culturing Part II


The tools you will need.

I realize it's been a couple of months since I posted actual brewing advice. Today that all changes with another installment on yeast culturing.

Back in June, I wrote a blog on a Simple Yeast Culturing technique that allows you to reuse yeast from previous batches of beer. The simple method I presented required that you re-pitch the yeast within a month or so of cultivating it. But what happens if you wait longer to reuse? Well, you have to do a little extra work to bring the yeast out of hibernation.

Rousing older yeast isn't terribly complicated. Before pitching your hibernating yeast into a new batch of beer, you have to get it going the day before with a starter made from fresh, sterile wort. Here's a rundown of the procedure:


Yeast joins the fresh Wort.

Mix 1/4-1/3 cup of DME (Dry Malt Extract) with 2 cups of water.
Boil the mixture for 10-15 minutes to sterilize.
Cool the fresh wort to 70F.
Pour the wort into a sterilized container (a growler works great for this).
Pitch the hibernating yeast into the cooled wort.
Cover the container with sterilized aluminum foil and leave it out at room temperature.
Swirl the liquid occasionally to keep oxygen flowing to the yeast.
After 24 hours or so, the starter will be bubbling and ready to pitch into a fresh batch of beer.


Waiting for the magic to start.

Are there more scientific ways of doing this? Yep. Plus, there are lots of excellent guides out there if full-on yeast culturing sparks your interest. But for simply getting your old yeast going, this method works beautifully.

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