What do YOU do when you get a bad vial of yeast? - Home Brew Forums
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Old 10-12-2008, 05:07 PM   #1
JMD87
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Made a starter on Wednesday using White Labs WLP029 Kolsch yeast. 3 days passed and no change in gravity, so unfortunately had to pitch some notty into my supposed to be Munich Helles.

What's done is done, but I cannot get over wasting $8 on a vial of dead yeast. Just curious what you all have done in the past.


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Old 10-12-2008, 05:20 PM   #2
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Never had it happen. I am making a starter today for some WL 013 that I harvested in January. I don't expect any problems. What happened? How did you care for the yeast before it was pitched?


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Old 10-12-2008, 05:28 PM   #3
JMD87
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Got it from my LHBS, went in fridge as soon as I got home. Made a starter next day... Method: pulled yeast from fridge ~2 hrs prior to making starter, 1000ml water + 3/4 cup light dme, boiled 30 min, cooled, oxygenated, pitched (when I unscrewed the cap didn't get a 'fizz' like usual) sat in 70* room temp for three days with constant swirling.

I'm pretty confident in my method, not much that can really go wrong...
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Old 10-12-2008, 06:07 PM   #4
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Take the empty vial back to the LHBS. They'll happily replace it. Yeast is a living organism. These things happen.

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Old 10-12-2008, 06:12 PM   #5
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Yeah, LHBS should happily replace it. You did everything right. Maybe it got hot at some point before you got it.
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Old 10-12-2008, 06:20 PM   #6
JMD87
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Quote:
Originally Posted by quickerNu View Post
Yeah, LHBS should happily replace it. You did everything right. Maybe it got hot at some point before you got it.
I did that, he only happily suggested I buy another. Can't blame the guy really he must have a ton of overhead having a business in long island NY
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Old 10-12-2008, 06:22 PM   #7
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Quote:
Originally Posted by JMD87 View Post
I did that, he only happily suggested I buy another. Can't blame the guy really he must have a ton of overhead having a business in long island NY
heh. This is why I keep plenty of dry yeast around... In fact, I'm becoming quite partial to it.

 
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Old 10-12-2008, 06:23 PM   #8
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Wow. That's a fast way to lose a customer. I wouldn't go back. As I said, yeast is a living organism. There is going to be a certain number of bad vials/smack packs. Replacing them (for a customer in good standing) is part of the cost of doing business.

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Old 10-12-2008, 06:25 PM   #9
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i dont know it has never happond to me before, there are hundreds of millons of yeast cells in there it would take alot to kill them all, and it would only take a few to get a starter going.... but then i would not have brewed the beer if the yeast starter was not ready
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Old 10-12-2008, 06:32 PM   #10
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chad baring high heat the yeast will be good for a long time, the exp date on white labs is for pitching not for a starter i have use yeast that was 8 months past date and it made a starter just fine.. i allso have some yeast slants on agar in my cooler that are 3 years old and still good, its a numbers game with millions of cells , baring strealzation there is going to be a few alive


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