Comment on Ancient food are absurdly complicated.
LifeInMultipleChoice@lemmy.world 4 days agoYou should be able to just poor a bit out, clean your equipment and put it back in and keep going
"Modern commercial brewers reuse yeast for several fermentations, often up to 40 or 50 batches, usually by pumping yeast directly from the bottom of one cylindroconical fermenter into the next. "
sprite0@sh.itjust.works 4 days ago
oh that’s pretty neat! This is going to cut my cost per gallon by a decent chunk that Côte des Blancs champagne yeast is not cheap but i’m also lazy so bought more instead of washing. Being able to stretch it even a few batches is cool. I checked it again just now and it’s going strong, too!