Yesterday, I kegged a hazy IPA (closed transfer) from a fermzilla conical. I left the yeast on the bottom of the empty firmzilla with a 1 inch layer of beer on top (hope that makes sense). No oxygen entered and should be all CO2 inside. Still a little pressure inside the firmzilla too… so the yeast has been sitting 30 hours in an empty fermenter but with no oxygen.
Anyways, i was thinking of using that yeast for a brew i did today (chilling down currently).
Any harm in this? It was Verdant IPA dry yeast originally fermenting the hazy.
Storing the yeast in the environment it created (beer + CO2) sounds ideal.
Disclaimer: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV
I know your decision is long made and wort fermented but I’ll add I firmly stand on the soapbox of reusing yeast slurry! I will typically reuse approximately 1/3 of a cake being sure to remove as much non-yeast material as possible. Additionally I’m fermenting in buckets and leave a half inch of beer over my cakes that will typically sit for 1-3 weeks before their next use. Using this method I routinely reuse a yeast 3-6 times prior to moving on to another yeast out of desire for diversity.
