Think yeast is precious?
- Thread starter elcarter
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Midnight Brew
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Had a 2.5 year old pack swell up over a week. Died in its tracks as even a small starter at 1.020 couldnt get it going again. RIP Wy2565
Pogierob
Well-Known Member
Ha ha, I think that was his point... it didn't happen.
Very recently had a WY2565 that was May or June 2013. Pack swelled after 3 -4 days, stepped some starters, all very active, last one overflowing and now currently awaiting pitching once current brews in fermenting fridge are done.
All yeast calculators suggested zero viability. Kind of calls their accuracy into question.
All yeast calculators suggested zero viability. Kind of calls their accuracy into question.
Lecterfan
Yeast, unleashed in the East...
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I recently tried to awaken a wy1968 and THREE packs of wy1028. Both were well over 6 months old...the 1968 fired up and responded immediately to a starter and was pitched last weekend...the 3 packs of 1028 did **** all for a week, fired up a bit, but the starter stunk and tasted rubbish.
I'm pretty comfy saying some yeast is pretty precious, although that 3787 looks ok! (mind you, wy3787 is one of the few yeasts I've made rubbish beer with in the past...)
I'm pretty comfy saying some yeast is pretty precious, although that 3787 looks ok! (mind you, wy3787 is one of the few yeasts I've made rubbish beer with in the past...)
Going back a couple of years now, but I smacked a 71/2 year old Wyeast and it came up in a couple of days.
Following if a copy of the picture I sent Wyeast and a snip of our correspondence, I remain seriously impressed.
Mark
Following if a copy of the picture I sent Wyeast and a snip of our correspondence, I remain seriously impressed.
Mark
MHB, I see in your correspondence that you didn't intend to, but did you end up using it?
No chance, old lager yeast tends to throw lots of sulphur flavours and aromas. At a pinch you could re-propagate through a couple of generations (better to go back to a single cell) and probably get it back into decent health but I would rather start with healthy fresh yeast.
The old saying "We make wort and yeast makes beer" still caries a lot of weight.
Mark
The old saying "We make wort and yeast makes beer" still caries a lot of weight.
Mark
peas_and_corn
I'm sorry Dave, I'm afraid I cannot mash that
Why do you people buy yeast without actually having a use for it?
manticle
Standing up for the Aussie Bottler
Like getting a cat from the animal rescue shelter.
jyo
No Chillin' Like a Villain.
My best was a wy Belgian Wit that was just over 13 months old. Swelled in a couple of days, straight into 500 mls and pitched after a week. Great fermentation, good attenuation.
Tasted great too.
Tasted great too.
sp0rk
Mayor of Pooptown
I've got 2 over 2 year old Wyeast packs in my keezer
An american wheat and I think a Kolsch
Will be using them soon, HOPEFULLY they fire up
Note I didn't buy them with the intention of using them, they were already over the use by date and my LHBS gave them to me
An american wheat and I think a Kolsch
Will be using them soon, HOPEFULLY they fire up
Note I didn't buy them with the intention of using them, they were already over the use by date and my LHBS gave them to me
Weizguy
Barley Bomber
On the weekend, I boiled up some filtered wort left over from a recent batch of American wheat beer. Diluted to 2 litres of 1.035 wort.
I decanted the liquour off a Flying Dog yeast cake in another Ehrlenmeyer flask and tipped in about 350 ml. In another PET bottle, topped off with about 150 ml on top of the yeast, and the remaining 1.5 litres stayed in the 2 l flask and I tipped in some Pacman.
Back to the approx 250 - 300 ml in the PET bottle, It inflated the bottle overnight and has almst fermented out the wort. It was W1272 - American Ale II, and was put in the PET bottle on 22/2/06. So, that's my best recent effort. The bottle was refrigerated for most of that time. I realise it's not a smack pack, but it was a few ml of sediment in the bottom of a PET bottle, decanted off a yeast cake FROM a Gen 1 yeast out of a smackpack.
I decanted the liquour off a Flying Dog yeast cake in another Ehrlenmeyer flask and tipped in about 350 ml. In another PET bottle, topped off with about 150 ml on top of the yeast, and the remaining 1.5 litres stayed in the 2 l flask and I tipped in some Pacman.
Back to the approx 250 - 300 ml in the PET bottle, It inflated the bottle overnight and has almst fermented out the wort. It was W1272 - American Ale II, and was put in the PET bottle on 22/2/06. So, that's my best recent effort. The bottle was refrigerated for most of that time. I realise it's not a smack pack, but it was a few ml of sediment in the bottom of a PET bottle, decanted off a yeast cake FROM a Gen 1 yeast out of a smackpack.
Moad
Well-Known Member
I revived a 6 month old 3787 that came out of the smack pack brown. Took 4 steps but turned into a real nice beer if I may say so. Nothing like 7.5 years but have faith
And this is why I seriously doubt mrmalty. I just got some 3 month old Thames valley yeast and Mr malty claims 23% viability, and that I would need a 3 l starter with 2 packs of yeast for a 1044 ESB. Ended up just doing a 1l and then stepping up to 2 and had fermentation in 8 hours. I think yeast is much more resilient than people think
Moad
Well-Known Member
lets hope so, I had a delivery of some today. Delivery guy left it in the sun for who knows how long...
manticle
Standing up for the Aussie Bottler
3 L starter with 2 packs is to get to the recommended cell count, not just to get fermentation to occur.
As with most brewing software, it is a guide based on formulae from empirical evidence, not an absolute. It can't tell you without doubt that you do only have 23% of what you need any more than beersmith can tell you your beer is exactly 62 ibu or will definitely finish at 1.011.
