Would there be any problems harvesting yeast after 4 weeks primary? I typically transfer to secondary after two weeks and harvest then but Ive got a few half batches going that I don’t wanna bother transferring. Is there any benefit for doing it soon rather than later? Does it matter?
Your going to lose viability faster at room temperature than if you had harvested and stored in the fridge.
I’ve run some experiments on this. There isn’t much of a drop in viability from refrigerator or ambient storage. What will kill yeast is ambient storage when the alcohol level is high. If your ABV is less than 7% you should have 40% or better viability after four weeks at ambient.
Keep in mind this is just viability. Vitality is another question.
Post on ABV effects on yeast stored at ambient is coming 1/26
viability effects when refrigerated:
http://woodlandbrew.blogspot.com/2012/1 ... ility.htmlviability effects when kept at ambient:
http://woodlandbrew.blogspot.com/2012/1 ... bient.htmlCare to share your testing method?
Just curious which staining method you are using since methylene blue has known inaccuracies.
