liquid yeast
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Bobby M recently did a test on year old stored yeast here; https://www.homebrewtalk.com/f13/testing-limits-yeast-viability-126707/
And my LHBS cells outdated tubes and packs of yeast dirt cheap 2-3 dollars each and I usually grab a couple tubes of belgian or other interesting yeast when I am there and shove it in my fridge. and I have never had a problem with one of those tubes. I usually make a starter but I once pitched a year old tube of Belgian High Gravity yeast directly into a 2.5 gallon batch of a Belgian Dark Strong, and after about 4 days it took off beautifully.
With any stored, old yeast you just need first to apply the "sniff test" if it smell bad, especially if it smells like week old gorilla poop in a diaper left on the side of the road in the heat of summer.
Then make a starter, and if it takes off you are fine. The purpose of a starter is to reproduce any viable cells in a batch of yeast....that;s how we can grow a starter form the dregs in a bottle of beer incrementally...and that beer may be months old.
Even if you have a few still living cells, you can grow them....That's how we can harvest a huge starter (incrementally) from the dregs in a bottle of some commercial beers. You take those few living cells and grow them into more.
If yeast can be grown from a tiny amount that has been encased in amber for 45 million years, 45 million year old yeast ferments amber ale we really don't need to sweat too much about yeast viability....
we just need to think in terms of making starters.
In other words, you'll be fine.
And my LHBS cells outdated tubes and packs of yeast dirt cheap 2-3 dollars each and I usually grab a couple tubes of belgian or other interesting yeast when I am there and shove it in my fridge. and I have never had a problem with one of those tubes. I usually make a starter but I once pitched a year old tube of Belgian High Gravity yeast directly into a 2.5 gallon batch of a Belgian Dark Strong, and after about 4 days it took off beautifully.
With any stored, old yeast you just need first to apply the "sniff test" if it smell bad, especially if it smells like week old gorilla poop in a diaper left on the side of the road in the heat of summer.
Then make a starter, and if it takes off you are fine. The purpose of a starter is to reproduce any viable cells in a batch of yeast....that;s how we can grow a starter form the dregs in a bottle of beer incrementally...and that beer may be months old.
Even if you have a few still living cells, you can grow them....That's how we can harvest a huge starter (incrementally) from the dregs in a bottle of some commercial beers. You take those few living cells and grow them into more.
If yeast can be grown from a tiny amount that has been encased in amber for 45 million years, 45 million year old yeast ferments amber ale we really don't need to sweat too much about yeast viability....
we just need to think in terms of making starters.
In other words, you'll be fine.
babalu87
Well-Known Member
You certainly dont have time to make a starter.
What is the OG of the beer you intend to brew, no matter you more than likely need a starter.
maida7
Well-Known Member
Check the pitching rate calculator on MrMalty.com
If the yeast was produced on 7/21 then it is only 12% viable today. If you pitch only that nearly expired vial into your 5 gallon batch of beer your gonna have problems.
You need to grow a larger sample of yeast. You have 2 choices, one popular and one for people with limited brewing skills. People with my limited brewing skills buy new yeast and then use the fresh yeast to make a starter.
If the yeast was produced on 7/21 then it is only 12% viable today. If you pitch only that nearly expired vial into your 5 gallon batch of beer your gonna have problems.
You need to grow a larger sample of yeast. You have 2 choices, one popular and one for people with limited brewing skills. People with my limited brewing skills buy new yeast and then use the fresh yeast to make a starter.
Brew-boy
Well-Known Member
I would make a healthy starter before pitching that yeast.
babalu87
Well-Known Member
Oh now come on
You can dump a vial of yeast into a 2 liters of starter wort cant you?
Once you do that you're re-pitching from slurry
Hopheader
Well-Known Member
If yeast can be grown from a tiny amount that has been encased in amber for 45 million years, 45 million year old yeast ferments amber ale we really don't need to sweat too much about yeast viability....
we just need to think in terms of making starters.
In other words, you'll be fine.
That answered my post in another thread about Wyeast shelf life. Thanks Revvy.
p.s. anyone ever try that ancient amber ale? (hahaha)
