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Old 04-12-2011, 02:55 AM   #1
Thejiro
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Default Yeast from local micro brewery

So close to 3 weeks ago I was give a ton of yeast from the local microbrewery I Work pt at. My question is how long is it viable and can I extend this by making a starter 2 feed the yeast?

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Old 04-12-2011, 02:59 AM   #2
phuzle
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It is viable for quite some time as long as you keep it cold. Yes, feeding them will help keep them alive, but if it is really a ton of yeast, you'll have to feed them a lot. Tell us more: how much yeast? What do you hope to do with them?

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Old 04-12-2011, 04:14 AM   #3
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I've got about 1/4 quart of sedimented yeast in a quart growler it is the wyeast strain Thames valley I'm not sure of the number. I'm not looking to culture the yeast and keep it a long time. I really just want 2 be sure that the yeast will be alive in 2 weeks when I go 2 brew my next batch

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Old 04-12-2011, 10:40 AM   #4
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keep it in the fridge the yeast will do dormant and will be ready to seek and destroy when you wake them up.

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Old 04-12-2011, 12:45 PM   #5
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And waking them up would be considered pitching or throwing some unhopped wort on them a few days b4 I brew?

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Old 04-12-2011, 03:02 PM   #6
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yeah just warm the jar up to room temp make a starter and pitch them in. Depending on what method (decant or full pitch) make the starter 2 or 1 day before brewing.Some might say you don't even need a starter if they are that fresh but to be on the safe side id make one. If i where you id sweet talk the brewmaster into giving me some of all their strains free yeast is the best kind. Or better yet letting you brew on their system!!

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Old 04-12-2011, 05:22 PM   #7
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With 1/4 quart (a cup), it sounds like you have about the right amount to pitch into a 5 gallon beer. After two weeks, you should still have enough. Any longer than a month and you'll need to make a starter.

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Old 04-12-2011, 07:39 PM   #8
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I would think that if you put it in the fridge and used a small starter there should be more than enough yeast to make a 5 gallon batch.

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Old 04-12-2011, 11:12 PM   #9
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Thanks for all the info. Yea I was stoked when the gave me he yeast. They use wyeats thames valley on 95% of their beers with the exception of the few sours they do.

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