PT Ray said:...Just for the record, mfg date is 1-18-95.../11 years old? In LESS than 2 months it's 12 years old! HAHAHA!!! I love it! Best of luck friend!!! I really hope it works!!! :rockin: I've got an old one gallon bleach bottle that's over 30 years old... Course, it's kinda non-perishable. *shrug* That rocks! Keep us posted!
Genghis77 said:Recently some 50 year old cans of Coors were recovered from a train wreck site in California. They opened one of the cans. It wasn't pretty. Those were old steel cans ant the beer was dark with the rust among other things.
Typically, washing won't eliminate dead yeast cells. It just eliminates trub and proteins. If you do an acid wash, you also kill any bacteria present. The dead yeast cells will likely remain.zoebisch01 said:What's that term ? Washing right? Starter and then wash it. Get rid of the dead stuff.
Yuri_Rage said:Typically, washing won't eliminate dead yeast cells. It just eliminates trub and proteins. If you do an acid wash, you also kill any bacteria present. The dead yeast cells will likely remain.
I don't know of a reliable homebrewer friendly process to remove them, but dead yeast cells are not a problem unless there's not a single viable cell in the whole mess. With the amount of yeast in a smack pack, as long as you wind up with a healthy starter after smacking it, I don't think you'll have autolyzed flavors in the end product.zoebisch01 said:So is there a way to get rid of the dead cells? Or no? It would seem to me that if anything bad were to come of it, it would be flavor contributed from the dead yeast.
Yuri_Rage said:I don't know of a reliable homebrewer friendly process to remove them, but dead yeast cells are not a problem unless there's not a single viable cell in the whole mess. With the amount of yeast in a smack pack, as long as you wind up with a healthy starter after smacking it, I don't think you'll have autolyzed flavors in the end product.
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