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Old 04-19-2013, 12:56 AM   #1
mblanks2
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Default So my friend owns a microbrewery...

and I have access to all the yeast I could need. He passed on a pint of pure fresh US-05 slurry today. How long can this last if I keep it refrigerated at about 38*F? There is only about a 1/4" of beer on top and the rest is just creamy goodness.

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Old 04-19-2013, 01:30 AM   #2
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There has been much written on this subject and opinions will vary from a week to a year.
I have read reports of yeast stored like this for nearly a year firing up ok in a starter.
I regularly use yeast over 3 mths old.

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Old 04-19-2013, 09:04 AM   #3
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Thanks. If I were to be able to use this within the week, should I decant and pitch the entire pint?

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Old 04-19-2013, 12:35 PM   #4
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Quote:
Originally Posted by mblanks2 View Post
Thanks. If I were to be able to use this within the week, should I decant and pitch the entire pint?
Can you post a picture on how it looks? If you are saying 3/4 of the pint is yeast, that is way too much, unless you are doing a 15 gallon batch

Also go here, click on the slurry tab, put in your expected gravity, etc. That will tell you how many ml of slurry you need.

http://www.mrmalty.com/calc/calc.html
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Old 04-19-2013, 12:36 PM   #5
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Quote:
Originally Posted by mblanks2
Thanks. If I were to be able to use this within the week, should I decant and pitch the entire pint?
6-10 weeks is fine, I'd pitch the whole thing!
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Old 04-19-2013, 12:39 PM   #6
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The sooner the better. The viability of the yeast will diminish over time. I have used a slurry hat has been over 4 months old aand it took off on my stirplate almost immediately. It was wlp001.

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Old 04-19-2013, 12:52 PM   #7
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6-10 weeks is fine, I'd pitch the whole thing!
Depends on the brew size. That would be way too much for 5 gallons if it's 3/4 full of solid yeast. We need to see a picture of it, after it's been in the fridge for a day or two.
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Old 04-19-2013, 01:21 PM   #8
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Quote:
Originally Posted by jflongo

Depends on the brew size. That would be way too much for 5 gallons if it's 3/4 full of solid yeast. We need to see a picture of it, after it's been in the fridge for a day or two.
Not necessarily...
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Old 04-19-2013, 02:12 PM   #9
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Nice connection, btw.

I'm also curious about their rationale for a dry yeast. I've seen than debated before over at pro brewer.

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Old 04-19-2013, 03:47 PM   #10
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If you have access to all the yeast you need, why is it necessary to store it for any period of time?

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