redrocker652002
Well-Known Member
OK, so in reading posts regarding saving and reusing yeast I have happened upon the sticky thread of yeast slants. I was talking to BBeerme when I picked up all the stuff he gave me and he was saying he did it quite often and was very successful. Having no experience, and not having much luck with liquid yeast, I was thinking of giving this a try. My initial question is, I don't have a pressure cooker, but have an instapot. According to my wife, who does all the cooking, these two things are not the same and cannot be used interchangeably in some cases. My initial thought was going the Mason jar way, but after doing some reading, seems the slants are a bit better because they keep longer, take up less room and seem to be much better when ready to use. I do understand that there is a bit more work involved, so that is another consideration. But retirement looms in a couple of years so time might be "on my side" as Mick Jagger once wrote. LOL. Anyway, looking for feedback on the process and the relative pluses and minuses of doing it. Thanks for any and all input. Rock On!!!!!!!!