Propagate yeast.

[curtdogg]

These things seem to get derailed easily.
I will use 16 oz of wort from tomorrows brew (2nd runnings) basically make a mini beer in a growler,  Cold crash, decant and save for a starter in the future.

Thanks for all the extra info.

[Robertestein05_gmail.com (Robert)]

@narcout

But I still have to wonder, “increase the fermentability” relative to what?

Yeah, I don’t know.  The response was to a question about whether dry yeast are suitable for high gravity brewing.

There’s some interesting info in the link below that is possibly relevant from Dr. Clayton Clone who I believe works (or worked) at or with Lallemand.

Rehydrating Dry Yeast with Dr. Clayton Cone | The Koehler Brewery

“We recommend that the rehydrated yeast be added to the wort within 30 minutes. We have built into each cell a large amount of glycogen and trehalose that give the yeast a burst of energy to kick off the growth cycle when it is in the wort. It is quickly used up if the yeast is rehydrated for more than 30 minutes. There is no damage done here if it is not immediatly add to the wort. You just do not get the added benefit of that sudden burst of energy.”

He stated somewhere else (and this info may be in Yeast as well) that because of the way in which it is propagated Lallemand dry yeast has sufficient lipids for 3 to 4 growth cycles right out of the package.  Unfortunately the link for his response no longer works.

Interesting.  I know I was careful to rehydrate only 15 minutes.  I only tried the dry yeast twice.  Once I made a starter as usual, and it was noticeably slower than expected as was the beer.  Another time I followed the direction for directly inoculating the wort.  At the time when I should have been at high kräusen there was still no sign of activity but a weird solventy or medicinal smell (don’t remember it precisely.)  Dumped.  I really wanted to find dry yeast to be a convenient, stable alternative source but that wasn’t my experience.  To really know what was going on I’d have to do more trials.  But as I buy a new culture so infrequently I’ll just stick with liquid. I don’t imagine this is strain-specific, I just figured it had to do with propagation effects on dry yeast.
Oh, and Curtdogg – sorry for the derailment!  Your plan sounds good. But just store it under the beer if you can, without decanting.