Good morning fellow enthusiasts,
I am going to be trying my hand at saving/storing some yeast from my current batches currently in primary. I made a couple of Belgian Pale Ales with some PC Wyeast and want to save some yeast for future use in the event they turn out even more awesome than when I make them with my stock yeast (3787).
Unfortunately, I do not think I’ll have time to bottle and save the yeast in the same day. I’ll more than likely get to it the next day. So my question is, what is the best (for the yeast) for the lag of a day until I get to them. Airlock the carboy and keep it cool? Pour the 1 gallon of sterile water in, airlock and keep cool?
Just want to make sure I don’t harm the delicate yeast until I can get to them. Thank in advance!
CHEERS!