Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Older Yeast

Reply
 
LinkBack Thread Tools
Old 11-21-2012, 10:29 PM   #1
mgortel
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Stewartstown, PA
Posts: 769
Liked 31 Times on 27 Posts
Likes Given: 7

Default Older Yeast

I have a pack of Wyeast 1099 (Whitbread) that I just bought at LHBS.....was the last one they had and I didn't have time to order online, etc....so I bought it.

Problem is it is dated April 10, 2012.

Going to use it for a Sweet Stout Saturday, 1.060 OG......1.023 FG

My concern is the age....I was planning on a 1 litre starter......

Beersmith says the viability is only 16% for this yeast with the date I enter......which puts it at 16 billion cells....and calculates a starter size required of 2.72 litres.....

Sound right to you guys....is that overkill....do you think I could get away with a 2 litre starter?

Any advice appreciated...

BTW....am I right in my understanding that a 1 litre starter is of course 1 litre of water and 1/2 cup DME???

__________________

EVERYONE is entitled to my opinion!

Primary #1: Fat Tire Clone
Primary #2: Oatmeal Stout
Primary #3: Empty

Upcoming Brews:
English Pale Ale

Bottled:
Biermuncher Centennail Blonde

mgortel is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2012, 10:36 PM   #2
dcarter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Posts: 378
Liked 23 Times on 20 Posts
Likes Given: 10

Default

All that I can tell you is that I used yeast that I reclaimed from a batch that was about 65 days old, kept in my fridge in a mason jar and it lagged and allowed my beer to sour. 25 gallons down the drain. I now use fresh yeast only. I would go with Beersmith and use 2.7 because I know how much it hurts to dump a beer batch...

__________________
Primary:Sierra Nevada Pale Ale Clone

My trash heap fridge rescue and conversion to a first class fermentation chamber

If you don't like your job, you don't strike!.....You just go in everyday and do it really half a$$ed, THATS the American way! - Homer J Simpson
dcarter is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2012, 11:12 PM   #3
Ladd
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Ladd's Avatar
Recipes 
 
Join Date: Aug 2012
Location: Charlottetown, PE
Posts: 65
Liked 4 Times on 4 Posts

Default

I would start that yeast out in 500 mL of starter wort then step it up two or even three times incrementally until you get to the 2L volume (which should be fine). I have a lager going right now with a yeast that expired in Jun 2012 that I started this way and it is going great! It took about a week and a half to get my starter finished though so make sure you allow for that time before your brew day! Also don't be concerned with a long lag time when first pitched (mine took about 48hrs), with yeast that old it will have low viability and will take a while to reproduce enough to show visible signs of activity. Good luck!

__________________
Ladd is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2012, 11:13 PM   #4
mgortel
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Stewartstown, PA
Posts: 769
Liked 31 Times on 27 Posts
Likes Given: 7

Default

So to do that....since I am new to yeast starters......with the exception of the 1 litre starter I did last week......

Tonite:
1 litre water with 1/2 cup dme, boil 15 minutes, cool to 70F, pitch yeast

Thursday (24 hours later)
Decant starter
Add another fresh batch wort (same process as tonite)

Friday (24 hours again)
Repeat thursday activity...

So I end up with a 3 litre starter......

Sound right?

__________________

EVERYONE is entitled to my opinion!

Primary #1: Fat Tire Clone
Primary #2: Oatmeal Stout
Primary #3: Empty

Upcoming Brews:
English Pale Ale

Bottled:
Biermuncher Centennail Blonde

mgortel is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2012, 11:29 PM   #5
Ladd
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Ladd's Avatar
Recipes 
 
Join Date: Aug 2012
Location: Charlottetown, PE
Posts: 65
Liked 4 Times on 4 Posts

Default

I think this would be a realistic schedule:

I would start with 1/2 liter water with 1/4 dma, boil, cool and pitch.

Very likely you won't see any activity until this time Friday due to yeast age. Let it ferment out and put it in the fridge (likely Saturday eve) to crash it overnight.

If it has all settled out Sunday, decant, boil up a 2 L starter, cool and add it to your slurry.

Leave it for a few days or so to ferment out, crash it again in the fridge (likely Wednesday) when its done.

Decant (Thursday/Friday) and you are ready to pitch the slurry into your next weekends brew.

Cheers!

__________________
Ladd is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2012, 11:36 PM   #6
mgortel
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Stewartstown, PA
Posts: 769
Liked 31 Times on 27 Posts
Likes Given: 7

Default

Crap....I posted that after the latest response.......so a no go for this weekend......

__________________

EVERYONE is entitled to my opinion!

Primary #1: Fat Tire Clone
Primary #2: Oatmeal Stout
Primary #3: Empty

Upcoming Brews:
English Pale Ale

Bottled:
Biermuncher Centennail Blonde

mgortel is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 04:03 PM   #7
mgortel
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Stewartstown, PA
Posts: 769
Liked 31 Times on 27 Posts
Likes Given: 7

Default

Man this stuff is toast.....pitched it in starter last night and 24 hours later now....no activity at all.....S.O.B.!!!!

Wanted to brew Saturday....so now I gotta drive an hour to a REPUTABLE HBS to get (2) packs of fresh yeast! Never going to the LHBS again.....pissed me off.....

__________________

EVERYONE is entitled to my opinion!

Primary #1: Fat Tire Clone
Primary #2: Oatmeal Stout
Primary #3: Empty

Upcoming Brews:
English Pale Ale

Bottled:
Biermuncher Centennail Blonde

mgortel is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 05:12 PM   #8
chitowngator
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Brookfield, Illinois
Posts: 26
Likes Given: 1

Default

I'm currently stepping up a starter of WLP860 with a 4/4/11 date on it. There was no activity for 2.5 days then it took off. I would give it another day or two before you throw in the towel.

Some yeast don't have a lot of activity in a starter, so it could be working and you just can't see it.

__________________
chitowngator is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 05:39 PM   #9
mgortel
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Stewartstown, PA
Posts: 769
Liked 31 Times on 27 Posts
Likes Given: 7

Default

Yeah I just dont want to risk ruining a batch of beer....

I mean there is absolutely no foam when I swirl it........i.e. I assume to CO2 production...so no activity.

__________________

EVERYONE is entitled to my opinion!

Primary #1: Fat Tire Clone
Primary #2: Oatmeal Stout
Primary #3: Empty

Upcoming Brews:
English Pale Ale

Bottled:
Biermuncher Centennail Blonde

mgortel is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 05:45 PM   #10
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2728 Times on 1636 Posts
Likes Given: 3485

Default

It may be slow to start, but that doesn't mean it's toast. And the only way to gauge starter activity is whether or not there's a band of yeast in the bottom of the vessel. Nothing else.

People have used several year old yeast with no problems, that's what starters are for. But they may be slower to get going.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Used older yeast and now I'm having second thoughts... comet909 Beginners Beer Brewing Forum 6 10-13-2012 02:38 PM
Should I make a 1000 ml or 500 ml starter for this "older yeast"? msa8967 Fermentation & Yeast 4 07-15-2012 10:19 PM
Mr. Malty question w older yeast ChadChaney Fermentation & Yeast 14 01-21-2012 11:38 PM
Attempting to make yeast starter from older yeast msa8967 Fermentation & Yeast 2 11-05-2011 02:48 AM
Found Yeast Older than me! Germelli1 General Beer Discussion 6 07-21-2010 07:33 PM