Reculturing yeast

[OldHooky]

I am trying to reculture yeast from a couple of commercial brews(SNPA and a cream stout). I understand most of what I'm supposed to do, but I am unclear about a couple of things:

1. At what point do I suspend the yeast production. Do I just wait until the airlock starts bubbling or until it is finished?

2. If I'm not using it right away, can I just cap the bottle and put it in the fridge? and for how long?

[brewmonkey]

If you are going to use it right after you make it, the best time to pitch would be when it comes to high krausen.

If you are going to store it, make sure it is in a sani'd container that is airtight an it can be stored in the fridge for about 7-10 days before I would question it's properties.

[Fast_Eddy]

Originally posted by brewmonkey
If you are going to use it right after you make it, the best time to pitch would be when it comes to high krausen.

If you are going to store it, make sure it is in a sani'd container that is airtight an it can be stored in the fridge for about 7-10 days before I would question it's properties.

Just to add to this...if it's past 2 weeks(and you're sure that the samples not infected) you can always prop it back up - cost to you would still only be about the cost of a cup of DME and reprop lag time.

[OldHooky]

Thanks for the info. I did this as an exercise just to see how easy it is. I don't have a specific use for it in the near future, hence the question. I thought I could bottlecap it and store it for a month or two in the fridge. My next brew is a Froach Heather, which calls for a Scottish Ale yeast.