brianpablo
Well-Known Member
Hi everyone - I'm really hoping to make a Belgian tripel but am running into a yeast problem. By virtue of living in South America, where homebrew is in its infancy, I simply cannot expect to reliably get access to liquid yeast. In a best case scenario I could drag it back in my luggage when I return from the US on my next visit, which would involve it sitting in a cargo hold for 10 hours when layovers are factored in. Trying to put it in my carry-on baggage would likely result in it being snatched at security as "dangerous liquid." I can ship it, but there in the most optimistic of circumstances it's going to sit for at least a week in hot customs bay. I don't want to take that chance.
Is there a way to do this with dry yeast? Perhaps with several package? I've read around the forum and general sentiment appears to be that one should not make a yeast started with dry yeast because dry yeast is designed to be pitched immediately and can lose some of its potency in a yeast starter.
Any suggestions? Maybe try to wrap the yeast in a few cold packs, throw it in my luggage, and hope for the best?
Much appreciate your feedback.
Is there a way to do this with dry yeast? Perhaps with several package? I've read around the forum and general sentiment appears to be that one should not make a yeast started with dry yeast because dry yeast is designed to be pitched immediately and can lose some of its potency in a yeast starter.
Any suggestions? Maybe try to wrap the yeast in a few cold packs, throw it in my luggage, and hope for the best?
Much appreciate your feedback.