I'm having another go at freezing yeast. I have been taking samples from starters that I use for a brew. I make the starters in a erlenmeyer flask, and pour off 80% of the wort before swirling to suspend the remaining yeast. I was thinking there must be a better way to separate the dead yeast from the creamy live yeast and the wort. I'm thinking one of these might do the job -
https://www.ebay.co.uk/itm/Stainless-St ... rk:17:pf:0
Any discussion about non-specific Braumeister brewing techniques can be discussed here. E.g. "How to make a starter?", "What's the best way to store my grains?", "Which pH meter do you recommend?", ...