Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > HELP...old liquid yeast any good?
Reply
 
Thread Tools
Old 07-30-2012, 11:56 AM   #1
Blueflint
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Winchester, Ohio
Posts: 114
Liked 5 Times on 4 Posts

Default HELP...old liquid yeast any good?

Last week I stopped in LHBS and picked up enough goodies to make a few small batches. Saturday night I made a 2 1/2 gallon batch of a basic honey brown ale, cooled it to 80 degrees, put it into my fermenting bucket, pitched the yeast (white labs, warmed to room temp for 3 hours, used whole vial), closed it all up and now the wait.

This morning there is still no activity, I pulled out the bubbler and looked in the hole and there looks to be nothing happening. While I was thinking things over, I went to the kitchen and thought I would re-read the instructions on the White Labs vial. Then I noticed the "best by" date was November 2011.

So, I am thinking I am screwed at this point? Is there any viable yeast in there? I have dry yeast, should I go ahead and pitch one of these?

Thoughts?

Thanks, Tony


Blueflint is offline
 
Reply With Quote
Old 07-30-2012, 12:03 PM   #2
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,653
Liked 176 Times on 153 Posts
Likes Given: 6

Default

That is some pretty old yeast to use, especially without a starter (btw, you should get into the habit of making a starter for all your brews).

However, yeast is pretty resilient, so it might still take off. Just slowly. I would wait a total of 3 days to see I there's any activity. If not, then I would pitch the dry yeast.


__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote
Old 07-30-2012, 12:07 PM   #3
hecliff
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Little Rock, AR
Posts: 39
Liked 1 Times on 1 Posts

Default

Mix up some yeast nutrient and water.
Add it to the batch
shake to mix it.
Then pitch that old dry yeast you have in the back of the reefer.
Have fun.
Heclif.
hecliff is offline
 
Reply With Quote
Old 07-30-2012, 03:32 PM   #4
Blueflint
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Winchester, Ohio
Posts: 114
Liked 5 Times on 4 Posts

Default

Being that I used the entire vial, I figured I had enough yeast (2 1/2 gallon batch is all) but I should have looked at the date. This is only the third time I used liquid yeast, learning as I go. It should make it (????), on White Labs' website, it says "There will be living yeast in most vials for 6-12 months". Will the yeast tough it way along and multiply like in a giant starter? My O.G. was 1.056.

Thanks, Tony
Blueflint is offline
 
Reply With Quote
Old 07-30-2012, 03:47 PM   #5
stratslinger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Terryville, CT
Posts: 2,154
Liked 154 Times on 130 Posts
Likes Given: 102

Default

Typically, that best by" date is usually when the yeast is 6 months old - so that vial is a good 14 or 15 months old by now. There might be a few viable cells left in there, but not many... One of the side benefits of using starters is that you have an early warning that your yeast is good or bad, before your brew day - even if you had only made a 1 pint starter in this case, that starter's lack of activity would have clued you in that something was wrong...

Anyway, I'd probably pitch that dry yeast if I were you, and then maybe mention something to the LHBS next time you're in. There's no way that yeast should've still been on their shelf.
stratslinger is offline
 
Reply With Quote
Old 07-30-2012, 04:33 PM   #6
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,653
Liked 176 Times on 153 Posts
Likes Given: 6

Default

Quote:
Originally Posted by stratslinger View Post
There's no way that yeast should've still been on their shelf.
+1,000 Your LHBS should give you your money back and/or a free vial of unexpired yeast
__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote
Old 07-30-2012, 08:58 PM   #7
a6ladd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Great Falls, MT
Posts: 171
Liked 12 Times on 10 Posts
Likes Given: 28

Default

I would only count on MAYBE 10% of those cells still being viable which MAY ferment your wort but it will not be a healthy fermentation. I worked at a HBS for a little while and we would send any vials that reached the 6 month mark back to White Labs for a refund. That sucks that they had that old stuff on the shelf

I would reccomend pitching some more yeast asap to assist the little guys that are in there right now.


__________________
Bottles: SMaSH Maris/Citra, Munich Dunkel, Independence Day Imperial Stout, Cascadian Dark Ale, Surly Bender Clone
Kegs: Empty
Primary: LFA Lime
Secondary: Bells Two Heated clone

The Canning Room Brewery
a6ladd is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
IIPA - notty yeast cake vs. 2 packs us-05 vs. liquid yeast firenemus Fermentation & Yeast 3 07-14-2012 03:56 PM
CUltivating yeast and using liquid yeast in general. EoinMag Fermentation & Yeast 0 06-11-2011 04:23 PM
Liquid Yeast vs. Dry? goldenguy55 Fermentation & Yeast 5 01-26-2011 06:52 PM
Dry yeast strains just as good as their liquid counter parts? tenchu_11 Fermentation & Yeast 24 08-19-2010 06:24 PM
Mixing dry yeast with liquid yeast starter, ok or no? Reelale Fermentation & Yeast 6 04-29-2010 01:58 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS