CBC-1 expired in nov. still ok to use?

[olotti]

I need it for my bba RIS I’m bottling next week. Think it’s still ok to use. I need to make sure it is otherwise this beer will not carb correctly. I always add 1 rehydrated pack to my bottling bucket when I bottle this beer. My lhbs had this in their fridge and since it was expired he just gave it to me. The beer itself has been racked in a secondary with bourbon soaked oak cubes for 10 months so there is zero active yeast left in this sucker. Otherwise if the opinion is that it is iffy to use I can go back and get some Champaign yeast, think I used that last year when I bottled this.

 

[IslandLizard]

You could make a small, 1-2 pint batch/starter with it and see how vital it is.
Then add that to your bottling bucket.

Adding the starter may speed up carbonation as it's ready to go, and cell count has increased.
Just adding yeast to the hostile environment of 10% beer is a challenge for the yeast already. Many cells will succumb, taking longer to do the job.

Or cold crash and add the slurry to reduce thinning your RIS somewhat.

 

[brownni5]

2-3 months past expiration? It's fine.

 

[Steveruch]

You only need a fairly small yeast addition at bottling so being out of date is no biggie, just add a slightly larger amount to your bottling bucket.

 

[olotti]

2-3 months past expiration? It's fine.

Am I detecting some sarcasm? Lol

 

[olotti]

You could make a small, 1-2 pint batch/starter with it and see how vital it is.
Then add that to your bottling bucket.

Adding the starter may speed up carbonation as it's ready to go, and cell count has increased.
Just adding yeast to the hostile environment of 10% beer is a challenge for the yeast already. Many cells will succumb, taking longer to do the job.

Or cold crash and add the slurry to reduce thinning your RIS somewhat.

I always rehydrate it to activate it and in the past it’s taken anywhere from 2-4 weeks to carbonate. But the more I think of it the more I just may go buy some Champaign yeast that’s in date and use that. No worries that way.

 

[olotti]

You only need a fairly small yeast addition at bottling so being out of date is no biggie, just add a slightly larger amount to your bottling bucket.

so add more than the 1 pack. This is only gonna be about a 4-4.25 gal batch that I bottle.

 

[IslandLizard]

I always rehydrate it to activate it

I meant making a yeast starter using some wort, a day or 2 before. Pitch that into your beer in the bottling bucket. That way she'll be healthy and ready to take on to carbonate the beer, being a hostile environment to her.

 

[IslandLizard]

I always rehydrate it to activate it

I meant making a yeast starter using some wort, a day or 2 before. Pitch that into your beer in the bottling bucket. That way she'll be healthy and ready to take on to carbonate the beer, being a hostile environment to her.

 

[olotti]

I meant making a yeast starter using some wort, a day or 2 before. Pitch that into your beer in the bottling bucket. That way she'll be healthy and ready to take on to carbonate the beer, being a hostile environment to her.

I have dme on hand so that wouldn’t be a problem. For a 4-4.5 gal bottling batch waddya think like a 200ml starter.

 

[IslandLizard]

I have dme on hand so that wouldn’t be a problem. For a 4-4.5 gal bottling batch waddya think like a 200ml starter.

Properly rehydrate first, then add to some higher gravity wort of the right gravity. Taking the rehydration volume into account, you want to end up with a total volume of 300-500ml of 1.040 starter wort per sachet of dry yeast. Don't put on a stir plate, you don't want oxygen in there. Just let her sit at 70-74F. She should be ready in 4-6 hours and developed a foamy krausen. Stir or swirl up and pitch.

 

[olotti]

Properly rehydrate first, then add to some higher gravity wort of the right gravity. Taking the rehydration volume into account, you want to end up with a total volume of 300-500ml of 1.040 starter wort per sachet of dry yeast. Don't put on a stir plate, you don't want oxygen in there. Just let her sit at 70-74F. She should be ready in 4-6 hours and developed a foamy krausen. Stir or swirl up and pitch.

so ideally start it the night before and let it sit overnight then by the time I bottle 16-18hrs later it’ll be ok?

 

[GuldTuborg]

I'd rather add a smaller amount of healthy yeast than a larger amount of old. Two old packets just strikes me as a way to get a ton of dead yeast in each bottle. I'm of the mind the suggestions to get this stuff working first, and then add whatever seems to be healthy and in solution is the way to go.

 

[olotti]

I'd rather add a smaller amount of healthy yeast than a larger amount of old. Two old packets just strikes me as a way to get a ton of dead yeast in each bottle. I'm of the mind the suggestions to get this stuff working first, and then add whatever seems to be healthy and in solution is the way to go.

or as an alternative buy a healthy pack of say Champaign yeast and pitch that and rest easy?

 

[GuldTuborg]

or as an alternative buy a healthy pack of say Champaign yeast and pitch that and rest easy?

Absolutely. That works, too. But if it's fresh, you probably only need 1/10th of the contents.

 

[MikeCo]

I agree with getting some new yeast. That takes the worry out of whether it will carbonate. Any yeast should do if you have some other strain that's newer. If not, a new packet of dry yeast is cheap, and you only need about 2 grams of CBC-1 for 5 gallons.

 

[Soulshine2]

I need it for my bba RIS I’m bottling next week. Think it’s still ok to use. I need to make sure it is otherwise this beer will not carb correctly. I always add 1 rehydrated pack to my bottling bucket when I bottle this beer. My lhbs had this in their fridge and since it was expired he just gave it to me. The beer itself has been racked in a secondary with bourbon soaked oak cubes for 10 months so there is zero active yeast left in this sucker. Otherwise if the opinion is that it is iffy to use I can go back and get some Champaign yeast, think I used that last year when I bottled this.

"zero active yeast left in this sucker"
that statement has me believing that you are no longer seeing any yeast activity . If you took a sample and added a pinch of sugar it would in fact restart activity . What has most likely happened is your brew has just come to the point of the level of alcohol exceeding the yeasts range of attenuation. Add more for the yeast to eat and the process starts up again. I would say your yeast that expired in only November is fine to use. Ive used dry yeast that was years out of date and it still worked just fine. Ive never added yeast at bottling , only speiss or a priming solution. why add more yeast if theres nothing for it to consume?

 

[brownni5]

Am I detecting some sarcasm? Lol

If you did, it wasn't intended. The expiration date on liquid yeast is a suggestion; on dry yeast, it's a joke.

 

[Miraculix]

This yeast will perform as new. Dry and unopened yeast well last for years after expiration date.

Don't trust calculators, the yeast just survives. Just use it as it is, you'll be fine.

 

[olotti]

If you did, it wasn't intended. The expiration date on liquid yeast is a suggestion; on dry yeast, it's a joke.

Ok I just wanted to interpret your statement correctly.