What I did

  • After the wort from one of my batches was transferred to the secondary, I agitated the yeast sludge with the remaining wort in the primary.
  • Removed the standoff cap from the end of the siphon (usually used to prevent sediment transfer).
  • Filled 4 sterilized Grolsch bottles half way with the yeast/wort mixture.
  • Placed the bottles in the refrigerator.
  • In theory, the yeast should remain viable for at least a couple of months.

How it worked out

  • Two days before brewing my next beer, I removed a bottle of the yeast from the fridge and allowed it to come to room temperature.
  • Took 0.5 cups of DME and boiled in 1 pint of water for 10 minutes.
  • Transfered to 0.5 gal bottle and allowed to cool to room temperature.
  • Added yeast to the 1/2 gal bottle.
  • Within 3 hours the yeast were in active fermentation.
  • Allowed the starter to build for two days and then pitched directly into the wort.

Revived Yeast

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Brewer's Yeast - Nature's Gift To Man

Yeast from the primary, bottled for storage.

After 37 days in the fridge and a couple of hours to warm up.

Clearly alive and kicking.

Yeast ready to eat. Wort ready to feed 'em.

Everything mixed up and ready to go.

Yeast and their food, such a lovely sight.