I pretty much always save and reuse the slurry in the bottom of my fermenters. I pour it into 2-3 sanitized containers and keep them in the fridge. If I reuse within maybe 2-3 weeks, I just pour one of the containers in. If it's much longer than that, I'll use a portion to make a new starter.
I've been considering this. Any link or pictures so I can see this in more detail?
How do you know the cell count when you pitch into your next brew? That's what has me scared/nervous.
Thank you as always!
How do I know the cell count? I don't and I don't worry about it! I simply know that there's enough fresh yeast that it will work. A lot of that is due to the experience of almost 500 batches. More comes from the experience if knowing that homebrewers worry too much about stuff that doesn't matter all that much!
The process of saving slurry is so simple that I've never bothered to document it. I use 1/2 gal. plastic tubs with snap on lids. That way, if the yeast continues fermenting, it simply lifts the lid and doesn't blow up a glass container! Sanitize the containers and lids. When you rack your beer for packaging, leave a little beer behind so you can use it to swirl up the slurry. Sanitize the lip of your fermenter and pour approximately equal amounts into each container. Snap on the lids, put in the fridge, and you're done!
Love it - thanks denny.
Sounds like I need to relax and stop worrying about the micro details. I'm just so new that I am afraid of dumping a batch due to negligence!