How to Re-Pitch Your Harvested Yeast

You want to have good aseptic practices, of course. Otherwise, you have strange tasting beer. You'll see CO2, but remember, that's just a byproduct of the alcohol production. It doesn't mean anything more than that. Just labeling is very effective. I would think so. Now, can I extend my useful life by creating a starter again from my harvested yeast? Can I perhaps bake it a little bit longer? Yeah.