Me neither. Only difference is that SO4 sticks to the bottom of the bottle a bit better than US-05, but only a bit. I prefer Gervin - sticks like glue!Both will be fine, S-04 is more suited to the style but my unrefined palate has never been able to tell much of a difference!
Me too on occasion, but I wouldn't consider yeast to be cheap - it's a significant part of the cost of a brew.I have saved the slurry from the bottom of my fermenter and re-pitched with no issues.
Yes, dry yeast is cheap but I'm currently unemployed so every penny counts.
I give the FV a swirl until there's nothing left stuck to the bottom then decant into the biggest (sanitised) jar I can find. Put it in the fridge until needed and dump the whole lot into the next batch of wort. If it goes over a month or so I'll try to do a starter, but I've used this method with 6-8 month old yeast without a starter with excellent results. It's not terribly scientific and I've probably overpitched a good few times but I've never noticed any off flavours as a result.How much of the slurry would you save to use on the next brew, and how do you preserve it between batches? Is it frozen in a sterilised bottle?
I use a sanitized spoon and dig about a cup and a half of the yeast cake out from the bottom of the fermenter and place it in a sanitized glass jar. I then store it in the fridge. About a cup of this goes in the next batch.How much of the slurry would you save to use on the next brew, and how do you preserve it between batches? Is it frozen in a sterilised bottle?