The yeast which was re-cultured from a slant (age unknown, but most likely around 18 months) is a White Labs WLP029 German Ale/Kolsch and should compliment the ‘Almost an Alt’ recipe which is awaiting fermentation sitting in cubes out in the
For those who are unsure of slanting or yeast starters I re-posted a great article I found on the internet on my blog which is what I use when creating slants and also my starters.
By creating a yeast starter it helps the yeast build up it’s strength and numbers to assist in a better fermentation of the beer, it is especially useful with yeast cultures/packets which are old or have possibly been mistreated (ie. not refrigerated).
In another day or so the two starters will be cooled down to allow the yeast which is suspended in the ‘beer’ to drop down and settle, some of this ‘beer’ will then be decanted off and the remainder mixed up again and then added to the awaiting wort to be turned into beer.
Will post more photos soon.