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Old 10-26-2007, 04:23 AM   #1
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Default Brewing solo in Korea... need help! Expired yeast...

Hi there everyone...

I'm jumping in and brewing my first batch of beer this weekend... however theres a small problem. I ordered my yeast from the supply store here in Korea, and it showed up the other day but it was expired! Its liquid yeast that said the best before date is Oct 17, 2007... and I'm planing on pitching that yeast on Oct 28, 2007.

So what do you figure... think it will still be ok? Or should I just call the dude up and wait until he gets his next shipment of yeast in?

Thanks!

T



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Old 10-26-2007, 04:43 AM   #2
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Chances are very good that it'll be ok.
You might want to make a starter to be sure.
Read this:
http://www.homebrewtalk.com/wiki/index.php/Starter


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Old 10-26-2007, 06:30 AM   #3
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definitely make a starter, and get some dry yeast next time you order from the HBS. keep it in the fridge so that if you ever have yeast problems in the future, you will have a backup fermentation plan
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Old 10-26-2007, 07:03 AM   #4
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When I make the starter, should I keep it in a dark place? Or can I just keep it on the counter?
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Old 10-26-2007, 07:08 AM   #5
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I havent had much of an issue with my starters being in light. Of course, I still havent PITCHED a starter. I have just messed around with propogating yeast, my starter is now a week or so old. Just seeing how long those yeast can live...

Sorry, I got carried away.
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Old 10-26-2007, 08:36 AM   #6
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Yeah like everyone said make a starter and see.

You're in Daegu I assume? I've been brewing for a while in Seoul, we should do a beer swap some time

Now that you can get dried wheat yeast from www.housebeer.co.kr you should be able to do almost every beer with dried yeast, since I'm trying to stick to since I don't really trust Korean companies to store/ship liquid yeast properly.
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Old 10-26-2007, 08:47 AM   #7
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Sound good Bosh... we will have to talk more.

Guys... I have a question about starters. So when I do it... am I growing more yeast, or just reactivating dead yeast cells inside the liquid yeast?

I understand I need to make a starter... but whats happening to the yeast in the starter?
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Old 10-26-2007, 11:16 AM   #8
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Nice link, Bosh - wish I'd known about them when I was over there. 4,000₩ is a little steep for dry yeast, but I guess that's the price of homebrewing in a place where OB, Hite, and Cass are considered good beer. Looks like they have S-04, K-97, and S-23 available - that'll allow you to brew most styles with a fair bit of success. Good luck guys!
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Old 10-26-2007, 11:29 AM   #9
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Quote:
Originally Posted by tboneindaegu
Sound good Bosh... we will have to talk more.

Guys... I have a question about starters. So when I do it... am I growing more yeast, or just reactivating dead yeast cells inside the liquid yeast?

I understand I need to make a starter... but whats happening to the yeast in the starter?
In a starter you grow more yeast you you'll need something for the yeast to eat in there, there's a lot of instructions about how to do it floating around on the internet.

Quote:
Nice link, Bosh - wish I'd known about them when I was over there. 4,000₩ is a little steep for dry yeast
Well I can get Muntons for 2,000 won and Mr. Beer for 1,000, I'm happy I can get the wheat safale so I don't have to spend 13,900 for liquid yeast.

The real killer is 5,000 won for 500 grams of DME, that really drives up the cost
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Old 10-26-2007, 02:12 PM   #10
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Quote:
Originally Posted by Bosh
Yeah like everyone said make a starter and see.

You're in Daegu I assume? I've been brewing for a while in Seoul, we should do a beer swap some time

Now that you can get dried wheat yeast from www.housebeer.co.kr you should be able to do almost every beer with dried yeast, since I'm trying to stick to since I don't really trust Korean companies to store/ship liquid yeast properly.
Do you guys want me to bring some yeast/supplies over for you? I'm scheduled to land in Seoul on 26 Nov. I'll be there for 2 weeks...


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