Buying Expired Yeast

[pshankstar]

So I started my 500mL yeast starter (also added nutrients to the starter boil)
last night (see the first picture). About 21 hours later it almost seems darker (see the second picture). Now I know Ringwood Wyeast 1187 can be a slow starter. Since this yeast was a year old (manufactured date of 5/12/15) would this be normal? Or should I let it sit tonight off the stir plate? If so, on the counter or in the fridge? Or is it possible it's a dud and I'm out of luck?

Thanks for the input and suggestions!

View attachment ImageUploadedByHome Brew1464313162.304765.jpg

View attachment ImageUploadedByHome Brew1464313176.375683.jpg

 

[CA_Mouse]

So I started my 500mL yeast starter (also added nutrients to the starter boil)
last night (see the first picture). About 21 hours later it almost seems darker (see the second picture). Now I know Ringwood Wyeast 1187 can be a slow starter. Since this yeast was a year old (manufactured date of 5/12/15) would this be normal? Or should I let it sit tonight off the stir plate? If so, on the counter or in the fridge? Or is it possible it's a dud and I'm out of luck?

Thanks for the input and suggestions!

I would have suggested doing a smaller one to start off with, perhaps only 250ml. Give it time, I would suggest at least 36 hours, cold crash it and give it another 500ml of fresh starter. Give it some time to come back, Ringwood gives one of my favorite UK beers it's great character, so if you can care for it nicely, you'll have a really great strain that is adapted to your environment.

 

[sikkingj]

I've had to let yeast ride on my stir plate for 4 or 5 days. When the yeast takes off it will be a much lighter color and creamy looking.

It may go against convention, but I often toss my yeast into a full sized starter - 2, 3 or 4L sizes.

Let us know how it turns out.

PS the longest I had to wait was 6-days for the transformation...

 

[DurtyChemist]

I treat expired yeast like I treat my own stored yeast. I've had yeast over 6 months old come back from the dead and turn out fermentations like they weren't even phased by being so old. I just sometimes need to judge the cost of building up starters vs buying fresh yeast. If it is $4 yeast and it will cost me 2 starters at $2 each it might not be worth it to buy $4 yeast instead of a fresh $8 pack.

 

[pshankstar]

I've had to let yeast ride on my stir plate for 4 or 5 days. When the yeast takes off it will be a much lighter color and creamy looking.

It may go against convention, but I often toss my yeast into a full sized starter - 2, 3 or 4L sizes.

Let us know how it turns out.

PS the longest I had to wait was 6-days for the transformation...

Ok, so here are some more pictures and info. As my previous post shows, the yeast starter (500mL) was started and ran for a few days before Memorial Day weekend. I then let it sit in the fridge over the holiday weekend to free up counter space. I then decanted the wort on top and started another 500mL starter again. I started this one on 6/1 and let it run till this morning and turned it off around 8am (EST) and place it in the fridge. The last two pictures are from 1:22am (before going to bed) and then again about 12:11pm today after being in the fridge for about four hours. I can say I see a lot of yeast growth, but I haven't seen any krausen like I have in the past with yeast starters.

Also, it looks like on my last picture the lowest layer is dead cells maybe? Then it appears there is a slightly whiter (less grey) layer that may be new cells? Then it looks like there might be some still in suspension (not surprised). So it looks like based on my calculations (http://www.brewunited.com/yeast_calculator.php) for a small 3 gallon batch that only two 500mL starters would be needed. If that is the case, then I can decant the wort later this week and pitch it after I brew. Of course letting it warm up and what not...

So my pictures below go in order from oldest to newest (top to bottom). Please let me know if my assumptions that it's growing and what not are correct. Or if it looks like I may be out of luck. Thanks again guys!

EDIT - Sorry that the photos are sideways. Not sure how that happened b/c they are right side up when I looked at them before uploading.

6/1/16 10:08AM


6/1/16 6:46PM


6/5/16 5:15PM


6/6/16 1:22AM


6/6/16 12:11PM

 

[sikkingj]

You done good - that is a viable starter. Your second to last picture is the lighter creamy looking yeast that I had mentioned, your final picture is a lot of good yeast.

You can use this on your wort with no fear. Let us know how it turns out.

 

[pshankstar]

You done good - that is a viable starter. Your second to last picture is the lighter creamy looking yeast that I had mentioned, your final picture is a lot of good yeast.

You can use this on your wort with no fear. Let us know how it turns out.

Awesome!! Thanks for confirming this all for me. I really do appreciate it!