dry safale yeast

[jdround]

ok, because I do 1 and 2-3 gal batches, I normally only use up to half a package of dry yeast. I normally fold the little package over and put it in the fridge. Should the left over yeast kept in the fridge still be ok to use in future brewing or for the price of those, just by new ones?

Thanks,
John

 

[flars]

Fermentis data sheets say to seal and store at 39°, then use within one week. I've kept opened dry yeast a month. I put the packet in a zip lock bag to keep it dry. Moisture is the key. If it gets damp the yeast will rapidly degrade.

I use dry bread yeast over a period of three months which is kept in a jar. The last tablespoon of yeast works just as well as the first. Here my risk is only two loaves of sub par bread.

 

[jdround]

ya, I think putting it in a zip lock bag would have been the intelligent thing to do... I will probably just buy another new pack, but see if I can get a starter made with an older pack. Just don't want to mess up a few hours work on trying to reuse a old product.

This weekends project is going to be a imp. rye ipa. first time using rye.

 

[flars]

ya, I think putting it in a zip lock bag would have been the intelligent thing to do... I will probably just buy another new pack, but see if I can get a starter made with an older pack. Just don't want to mess up a few hours work on trying to reuse a old product.

This weekends project is going to be a imp. rye ipa. first time using rye.

Save the partial for something non-critical. Making a starter with dry yeast can damage the yeast resulting in fewer viable cells than more.

 

[bleme]

I keep mine in the freezer. I've never seen it recommended but I haven't had a problem in the last 2 years.

 

[bobeer]

I keep my sa-04/05 yeast in my butter drawer in the fridge. I roll it over itself and put a rubber band around it. I've kept it in there for about 2 months before using it again on a half batch and I've had zero issues. I think if you keep it dry and sealed well you'll be fine. Of course if you're worried just spend the 5 bucks or so and get a new pack and maybe use the old leftovers on a 'leftover ingredients' beer.

 

[IslandLizard]

Fermentis data sheets say to seal and store at 39°, then use within one week. I've kept opened dry yeast a month. I put the packet in a zip lock bag to keep it dry. Moisture is the key. If it gets damp the yeast will rapidly degrade.

I use dry bread yeast over a period of three months which is kept in a jar. The last tablespoon of yeast works just as well as the first. Here my risk is only two loaves of sub par bread.

This ^

I roll the top of the yeast pouch over a few times and tape it shut. So no moisture can get in. Then in a ziplock baggie, squeeze out all the air, and store in the freezer.

I've used dry bread yeast (2 pounds at Sam's Club for $4.50) that was opened and stored in the freezer for 2 years, with no noticeable degradation. Again, the flap of the foil packet rolled over a few times and clipped with a bulldog clip.