7 month old rinsed yeast, to flush or not to flush. - Home Brew Forums
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Old 11-19-2011, 08:49 PM   #1


Just bought a new fridge and discovered two quart jars of washed wyeast 1275 dated 4/25/11 in the old unit. Still viable?



 
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Old 11-19-2011, 08:58 PM   #2
Malticulous
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You probably could get a starter to take off with it. Is it really worth it?


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Old 11-19-2011, 08:58 PM   #3
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Make a starter and find out. I just used 7 months old bells yeast, the starer took about 36 hours to take off but it did and my pale ale is now happily fermenting away with that yeast.

 
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Old 11-19-2011, 09:01 PM   #4

Quote:
Originally Posted by Malticulous
You probably could get a starter to take off with it. Is it really worth it?
Yeast are people too darnit!

 
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Old 11-20-2011, 01:58 AM   #5
william_shakes_beer
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buy a backypackdet of dry yeast, do a starter and see if it takes off. If not use the backup.

 
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Old 11-20-2011, 02:11 AM   #6
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If you make a starter, then the age of a yeast isn't really an issue. When you make a starter, and grow it, you're replicating more yeast to make up for any loss. You're making new, fresh yeast.

Bobby M did a test on year old stored yeast here; http://www.homebrewtalk.com/f13/test...bility-126707/

And my LHBS cells outdated tubes and packs of yeast dirt cheap 2-3 dollars each and I usually grab a couple tubes of belgian or other interesting yeast when I am there and shove it in my fridge. and I have never had a problem with one of those tubes.

I usually make a starter but I once pitched a year old tube of Belgian High Gravity yeast directly into a 2.5 gallon batch of a Belgian Dark Strong, and after about 4 days it took off beautifully.
The purpose of a starter is to reproduce any viable cells in a batch of yeast....that;s how we can grow a starter form the dregs in a bottle of beer incrementally...and that beer may be months old.

Even if you have a few still living cells, you can grow them....That's how we can harvest a huge starter (incrementally) from the dregs in a bottle of some commercial beers. You take those few living cells and grow them into more.

I'd give it a go.
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Old 11-20-2011, 02:27 AM   #7
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I just finished stepping up a vial of WLP007 that had an expiration date of 9-25-10 so it was an 18 month old yeast. The tube had never been opened and was always kept in my refrigerator. I made a first step of 400ml and a second one at 1750ml. . After decanting off the liquid and transferring to two mason jars I ended with around 1 trillion cells, 500 million in each jar. I use a stirplate and both steps were around 48 hours each. If your yeast has been kept at fridge temps I would definitely give the 1275 a go.

 
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Old 11-20-2011, 02:33 AM   #8
Malticulous
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Yeast kept that long not only have low viability but very low glycogen levels. The daughter cells health will probably suffer. I'm not saying it can't be nursed back into a healthy culture but the work Wyeast does is certainly worth the price. But then I also think if I have to rinse it it's not worth it. I like to just do a string of six or so beers repitching fresh slurry so the actual cost of yeast is only about a dollar a batch.
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Old 11-20-2011, 02:46 AM   #9
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OP's post, in my head, translated to:

"Found an ancient civilization of small living things inside a frozen box. Should I try to help them repopulate?"

WELL OF COURSE YES, DUMASS!


 
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Old 11-20-2011, 02:57 AM   #10
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You do realize that every brewery produces much more yeast than they can use. It's part of the trash.


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