Using expired yeast....having trouble

eastwood44mag · Feb 27, 2006

My yeast was dated Nov 2005, so it's a bit old. I'm running 2 batches, started Saturday night, which as of this morning are just barely bubbling. One is really slow, the other is at 1/10 the speed (really bad, here).

Any tips on how to speed it up? Should I let them ferment longer? Advice appreciated. Thanks.

AHammer16 · Feb 27, 2006

What was the recipie and what type of yeast was it? What are your ferment. temps?

Dude · Feb 27, 2006

In the future use a starter. Especially with expred yeast, a starter is mandatory, IMHO.

For now, two options, either buy more yeast and pitch another tube, or hope like heck they finish.

Lou · Feb 27, 2006

at what temperature are you fermenting? you may need to let them ferment for a while... or you may have to pitch some healthy yeast. in the future, a starter is definitely in order for expired yeast -- i'm assuming you didn't make a starter...

Janx · Feb 27, 2006

That's a long lag time. Unless they pick up today, I'd seriously think about pitching some dry yeast to get it going.

You have to make a starter with liquid yeast. Especially if it's expired.

eastwood44mag · Feb 27, 2006

Well, 2 are now going nice and fast (had one using fresh yeast, but it was lagging before), the other is still really slow (but it is fermenting).

Do I need to let the primary run longer, due to the lag, or should I rack them on normal schedule?

Janx · Feb 27, 2006

I'd rack them next weekend or so if they're going good now. Sunday would probably be a good day. Then 2-3 weeks minimum in the secondary and you'll be set.

Glad they got going!

boo boo · Feb 27, 2006

eastwood44mag said:
My yeast was dated Nov 2005, so it's a bit old. I'm running 2 batches, started Saturday night, which as of this morning are just barely bubbling. One is really slow, the other is at 1/10 the speed (really bad, here).

Any tips on how to speed it up? Should I let them ferment longer? Advice appreciated. Thanks.

Naah, that's not old. I popped a pack of Wyeast czech pilsner yeast dated July /04, 4 days ago and it did swell to the bursting point today so into a starter it went. I'll step this up a few times to get a gallon starter to be ready when I brew sometime next week. As the guys said, a starter should always be made for liquid yeast, especially for a lager.

eastwood44mag · Feb 27, 2006

The last batch is finally starting to pick-up. Now my apartment is filled with the sweet aroma of fermentation. :mug:

Using expired yeast....having trouble

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