Left Over Sediment

[azcz10]

I just finished a "mostly" all grain ferment. The O.G. was 1.050 and I put in enough sugar to boost it to 1.060. It finished just under 1.00 but not quite to .998. It was in 2 five gallon buckets. It was the first time I'd used Red Star Dry Active Distillers' Yeast (DADY). It worked quickly....about twice as fast as the Flieschmann's baking yeast I've been using. I only put 2 tablespoons of yeast to hydrate for each 5 gallon bucket. I aerate with an old hand blender and it works great. When I racked off the wort there was about an inch or two of sediment in the bottom of each bucket. Here's my question: Does the sediment have any value? Can I start a new batch with it? How long will it last? (I may not make another batch for a couple of months) Should I freeze it? Toss it?

Thanks guys.....

[ga flatwoods]

I have used red star for years in wine making. There is a reason they sell special yeast for brewing and others for bread. Good choice. Yo answer your question yes it can be reused by freezing. But really, how much is a sachet of fresh yeast and is it worth the effort to try to save an old run?
GA Flatwoods

[MitchyBourbon]

Yeast should not be frozen. Freezing causes the cell membranes to rupture, any yeast not killed will be weakened. If you remove most of the water from the yeast you can the add it to agar and freeze. You can use gelatin (jello) its not as good but most will survive.

Edit:
That said, I agree with ga flatwoods, why bother?

[aj2456]

at that OG should be great if ur making stuff in the near future. Its worth reusing imho as there is ALOT of yeast in the yeast cake leftover so the ferment will be fast, v fast and can handle a higher OG- plus its free yeast, not worth reusing though with higher gravitys as the yeast will have been degraded and kinda knackered