carniebrew
Brewvy baby, brewvy!
- Joined
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I split a pack of 3068 with a mfr date of Aug 29, 2013 two ways back when I bought it. Made a starter with the first half using yeastcalc.com, and everything worked out fine. Top cropped it after a few days, and the resultant yeast is now sitting in a 50ml test tube, next to the original split. Both look to have about the same amount of yeast in them.
I'll be brewing another hefe in a week or so, and went to work out my starter size for the 2nd half of the split. yeastcalc.com is now dead, and someone put me onto Brewer's Friend instead. However, BF says that a liquid yeast with a mfr date of Aug 29 is officially kaput, 0% viable cells. In fact is tells me any liquid yeast older than 143 days is 0%.
I find that very hard to believe. I found a 2565 Kolsch yeast in my fridge a couple of weeks ago with a Mfr date of October 2012. I smacked it for fun, and although it took 4 days, it swelled up more than I've ever seen a Wyeast activator swell before, so much so that I was almost certain it was going to burst (I put it in the fridge and am thinking of doing some stepped starters with it). That yeast is over 400 days old, and is obviously viable.
Mrmalty.com tells me my 154 day old 3068 is 10% viable, which at least gives me something to work with (5 billion cells given it was a 50/50 split). Just wondering if anyone has a better model to work on for liquid yeast viability?
I'll be brewing another hefe in a week or so, and went to work out my starter size for the 2nd half of the split. yeastcalc.com is now dead, and someone put me onto Brewer's Friend instead. However, BF says that a liquid yeast with a mfr date of Aug 29 is officially kaput, 0% viable cells. In fact is tells me any liquid yeast older than 143 days is 0%.
I find that very hard to believe. I found a 2565 Kolsch yeast in my fridge a couple of weeks ago with a Mfr date of October 2012. I smacked it for fun, and although it took 4 days, it swelled up more than I've ever seen a Wyeast activator swell before, so much so that I was almost certain it was going to burst (I put it in the fridge and am thinking of doing some stepped starters with it). That yeast is over 400 days old, and is obviously viable.
Mrmalty.com tells me my 154 day old 3068 is 10% viable, which at least gives me something to work with (5 billion cells given it was a 50/50 split). Just wondering if anyone has a better model to work on for liquid yeast viability?
