BillTheSlink
Well-Known Member
It isn't that old. It's dated "Best Before April 20, 09". I had want Wyeast for a Scottish 80, but he was sold out and I got this vial of WL Edinburgh which he said was the same thing, and which someone here confirmed. Now I always make a yeast starter the night before (12-18 hours out) here's what I do:
2 cups water heated
Dissolve 1/2 to 3/4 cup light DME
Throw in one hop pellet
boil 15 minutes
Pour into 1500 ml flask, chill to 68-70, pitch, cork with an airlock.
The next day
Swirl vigorously to detach yeast cake and pitch into wort when 68-70 degrees.
I was just wondering, do I need to alter anything since this yeast may be a little past its prime? I hear people speak of decanting or cold crashing their starters. What is that?
Bill
2 cups water heated
Dissolve 1/2 to 3/4 cup light DME
Throw in one hop pellet
boil 15 minutes
Pour into 1500 ml flask, chill to 68-70, pitch, cork with an airlock.
The next day
Swirl vigorously to detach yeast cake and pitch into wort when 68-70 degrees.
I was just wondering, do I need to alter anything since this yeast may be a little past its prime? I hear people speak of decanting or cold crashing their starters. What is that?
Bill