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I don't think anyone knows what percentage of this yeast is really "bad". But even if only 10% of the yeast packs are bad, I don't think it's worth it to me to take that chance.

That is a good question. My thought is: if it were me, I would not hesitate to pitch the S-05. I don't want delayed fermentation to allow some other critters to start eating my wort. Someone else will tell you to wait 72 hours... I think it's really a matter of personal opinion/risk tolerance.

OK, I guess I don't understand. The 3 of 4 sachets of yeast that didn't proof normally, you went ahead and used them anyway?

Welcome to the Dark Side...:mug:

If you "Proof" your yeast, then you will atleast know that the stuff is alive when you pitch it.

I think the "pin hole" issue was from the previous batch. With this latest bad batch, pin holes have not been an issue.

I don't know about all the other home brewers out there, but this sounds like a wishy-washy answer from Danstar. I have flushed one six gallon batch of beer down the drain because it never fermented, and have another batch that did ferment but with a plus 72 hour lag time and tastes sour. I...

That is awesome! Could you elaborate on your technique for harvesting yeast? Thanks.

I think that the lack of a response to this issue just makes the frustration level continue to build...

I think if enough of the Home brew supply stores send back their stock, they will get the message. I doubt it is just coincidental that nobody who has emailed the Nottingham folks is getting a reply.

I wonder if anyone has gotten a response from the Danstar people about this issue? I know that I have not received a reply...

I think that the whole point of a stir plate is to allow more oxygen to contact the wort. Isn't it the increased oxygen that is needed to increase yeast production?

I had a beer last year that had a banana taste. Anyone know if that's from the same cause? I think it was fermented at high temp (73-75).

Steve, If you really like Nottingham, then keep using it. Just "proof" it before you pitch it in your wort. If it doesn't proof good then go to plan B. I personally am keeping a variety of dry yeast on hand so that I will not be caught short if any prove bad. I also really like Notty, when...

If you read his post you will see that he added DME to his rehydrated yeast.

I am confused. You "proofed" your yeast, and it proofed bad, but you went ahead and pitched it anyway? Why would you do that?

Hmmm... That would be like cheating :D

White labs "Dry English Ale yeast" WLP 007, I think will give you the dry flavor you are looking for.

Good deal! Let us know how they compare when you can do a taste test.

Rover, I agree with you. The worst part about this problem is that new folks may get turned off to home brewing because of the problem. Also, buying extra packs of yeast from Danstar just rewards the company for not fixing their problem...