I have a couple bottles of the barrel aged beers from Russian River (temptation & consecration) and would like to save the yeast slurry for future brewing projects, after I open the bottles.
My questions are…
How should I store the yeast? How long will it keep?
Also, any suggestions on styles to ferment them with?
Thanks!
Boil up a cup or two of 1.020 worth. Chill to around 70 degrees and add to bottle(s). Cork and aerate the hell out of bottles then put foil over opening. Let sit 2-3 days then boil up another 500 ml starter (same SG) and pitch the entire contents and ferment to completion (being sure to provide plenty of aeration). Ferment to completion and step up starter from there.
How long will the yeast keep in the fridge after I make the starters?
Does the neck of the bottle need to be sterilized?
Definitely. A quick flame would do a splendid job.