Kegging/bottling my brew today. What should I do to save the yeast? I was thinking
I would swirl it around and pour into a quart Mason jar and put in fridge. In the next
week or two I will be brewing a British pale ale that also uses us-05. The kit came
with a packet but was wondering which would be better to use.
That’s all there is to it. Just make sure everything is as sanitary as you can make it. The MrMalty calculator has a “repitching slurry” tab that can help you determine how much to pitch into the next beer.
You’re on the right track. You can add some boiled & cooled water to the yeast to help thin it out a bit if you need to. Be sure everything that is in contact with the yeast is sanitized (I use starsan). Then store the quart jar in the fridge. The yeast will settle and the remaining beer/water will be on the top. When your British Pale Ale is ready for yeast just take the jar out of the fridge, decant off as much of the beer/water that you can without losing yeast, add some of the new wort to the jar, swirl/stir it up a bit & pitch. You don’t need to do a starter if you use the yeast within a week or two. I do this all the time and usually get 4-5 batches of beer from the same yeast. Cheers, and Happy Brewing!!!
Thanks guys, could you help me out with how much priming sugar to add to
a bottle when bottling.
That depends on how much carbonation you want, the temperature of the beer, and what kind of sugar. Generally it’ll be 2-3 g per 12 fl oz bottle.
http://hbd.org/cgi-bin/recipator/recipa ... ation.htmlFor priming:
http://www.northernbrewer.com/priming-sugar-calculator/For rinsing yeast:
http://billybrew.com/yeast-washingThanks guys
