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Old 03-10-2013, 01:25 AM   #1
Jul 2007
Winnipeg, Manitoba
Posts: 100
Liked 2 Times on 2 Posts

Liquid yeast is stupid expensive where I live... $12.99 pk for Wyeast. So today I'm at my LHBS and I see it on for $8.00 pk. I'd like to get 2 or 3 types and divide them out for freezing to drive down the overall cost. Is this feasible, and if so, what's the best way to do this.
On Tap: Cooper's European Lager
On Tap: Smoked Porter
Carboy 1: Don't Kill Kenny Irish Red
Carboy 2: empty
Carboy 3: empty
Aging: Welch's White - 1 gal
Aging: Cranberry/black cherry - 1 gal
Aging: JOAM - 1 gal

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Old 03-10-2013, 01:42 AM   #2
Jan 2013
Phoenix, Arizona
Posts: 1

This should answer your questions. The thread mentioned in the article is exceptionally extensive and full of additional information.

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Old 03-10-2013, 01:54 AM   #3
Mar 2010
Posts: 7,610
Liked 630 Times on 551 Posts

I frozen a lot of yeast over the years and never needed to use any of it, so I don't even know if it is viable.

All the strains I have frozen, I have managed to keep viable by other means, and all are available to me today.

When I first use a yeast, I make a starter, I make it a quart bigger than I need. I then take the extra quart, drain the liquid, and store the yeast with distilled water in an 8 ozs mason jar in the fridge. I have found this saved yeast can be revived after 24 months (although I try and use it within 12).

When i use a yeast, I generally run a few beers with the same yeast, so I take some of the slurry from one beer and use it for the next one.

I have a couple of yeasts that I have used for 20 batches, and still have a fresh sample in the fridge.

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Old 03-17-2013, 10:14 PM   #4
okiedog's Avatar
Dec 2012
Santa Cruz, Ca
Posts: 610
Liked 52 Times on 41 Posts

All this info is very helpful. Thanks for all the help and and efforts educating brewers like myself who still have a lot to learn!

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