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I was wanting to try S04 for my ciders but I am curious what temperature profile if any that you use.

I am really curious how it comes out!

Learning I am doing ;) I was referring to dry yeast when agreeing to starters not typically worth it for dry yeast. I am not trying to say the experts are wrong but merely that most likely they are not considering my specific situation. From what I have seen so far, which I am just digging...

I am starting to see that the more I research this the more common it is to see people pitching with dry yeast that is well over a year expired without notice off flavors. It seems silky to me that I was this worried in the first place. +1 to pitching slightly above target temp and then...

I do agree typically it is just cheaper and easier to purchase more packets of dry yeast but in my situation that is not a viable option. I do not agree that you should never make a starter though. So if my packet was only at 40% viability would it be better to make a starter to grow the cell...

Did the resulting beer have any noticable off-flavors? Even when you under pitch there will be fermentation but the yeast being stressed might produce off-flavors. Curious how it tasted. Did you mean 15-20 months? If years I am really impressed.

I was think they same thing but then there were a few on here saying a starter had negative effects for dry yeast. I just don't understand how it would be so different than pitching to 5 gallons of wort.

Thanks to everyone that was telling me to pitch 2 packets. According to Lallemand's pitch rate calculator I should pitch 28 grams but 2 packets would get me 22 grams and everything I have read and watched with 2 packets they had good success.

Thanks for the heads up. This seems more of a reason to do a starter but I am worried now because a few people have said doing a starter with dry yeast would decrease my cell count.

I don't understand how making a yeast starter would automatically decrease cell count. I do recall there being something in the dry yeast to protect/help get them started but I don't understand why they would not reproduce at a rate quicker than they are dieing. Doesn't the cell count go up in a...

I have heard that when refrigerated dry yeast only lose 2% viability but I don't understand how making a starter decreases cell count. If a made a 5 gallon starter my cell count would go down?

Once I made my stir plate my starters really seam to take off and build so many more yeast than shaking it every so often.

I am not in Iwakuni this time. I am Okinawa and it is even harder to find brewing supplies and ingredients from what I remember from my time in Iwakuni. Thanks for letting me know where to go though. I wonder why Kolsch need a larger pitch rate. From my understanding is I should ferment at 60F...

Do you make a starter each time? I have kept the yeast in a fridge but I think starter will out my mind at ease and then I would still have that 2nd packet for later. What water and DME ratio do you use for the starters for expired dry yeast?

I am going to brew a 5 gallon batch of Kolsch but my dry yeast is expired. Due to my location it could take 2 - 4 weeks to get new packets of yeast. I currently have 2 packets of LalBrew Premium Series Kolsch Style Ale Yeast by Lallemand that expired October 2021. I will be using yeast nutrient...

Count me in :D

count me in :)

I will take one! Sounds pretty awesome!

I am just getting into automated fermentation control .... and would be nice for kegerator. and I want to know more about these:

My store is back up to $32 ..... the stores in my area go from $22, $32, $36 and $56 ....... weird ..... glad I saw this post yesterday ..... Thank you to the OP and HBT FTW!