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Help with yeast storage life

I know, this topic of yeast life has been threaded a zillion times.
I am asking specifically about reused yeast, that has been acid washed and stored in a fridge for upto 6 months. I decided that at 6 months, it is best to toss. But this is just my idea. As long as it dont stink horribly, and still foams up when I make a starter, I figure it is good to go.

Now let me ask this though:
If I make a starter for a soon to expire reused yeast, and then put that starter into the fridge, in theory I should be good for another 6 months, right?? All I lose is 1 generation, but it gives me more time to use. Make any sense? I understand that I would need to make another starter to rouse. I guess that then loses 1 more generation? My poor yeast grandbabies.

You’d have viable yeast, but there’d also be a lot of junk in there. I’d suggest at least rinsing–maybe washing–the yeast from the starter and only storing the live cells.

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