Gonna try my stored yeast

[Bassman2003]

I think the starter was a proof of life with 5+ weeks in the fridge for storage. I would guess that your batch is not going to do well in comparison to fresh yeast as it appears a lot of the cells were not active or alive.

 

[redrocker652002]

I think the starter was a proof of life with 5+ weeks in the fridge for storage. I would guess that your batch is not going to do well in comparison to fresh yeast as it appears a lot of the cells were not active or alive.

I agree. It will probably suffer the same fate as my blonde ale. Lol. But I had to try. Now I know that saving yeast isn't in the cards right now.

 

[Bassman2003]

Yeast saving in a mason jar is limited to about 1-2 weeks. You can push it but why risk your batch? There is a 'yeast brink' approach which will allow the yeast to stay a lot longer. It is a closed process which mean zero oxygen exposure. Take it out of the fermenter into a vessel all under CO2 then store it cold under CO2. Pretty easy with the Kegland "Tee", quick disconnects and a 2 liter soda bottle.

Or just buy fresh yeast as needed.

 

[redrocker652002]

Thanks for all the info. It is weird, I looked at the fermenter and all the sediment is gone and the wort is very cloudy, but nothing at the airlock. I checked the bucket and it is sealed up. The smell coming from it is very similar to when the beer is fermenting. I am sure it isn't doing anything, but I am going to leave it be for a week and see what happens. I am on vacation next week, so I am going to try and get that collar finished so I can ferment in a keg, transfer with no O2 exposure and, if I don't have room in my kegerator, I can store the keg in the ferm fridge at a lower temp under some CO2. I think that would help keep a keg at the ready, right?

 

[redrocker652002]

OK, so after sitting in my fermenter in my ferm fridge since Friday afternoon with absolutely no activity in the airlock I am ready to admit defeat. But, and of course there is a but, I have a packet of Bry97 in the fridge that I was going to use on this recipe if I decided to not use the slurry from the jar. My question is, can I just dump the dry yeast in to save the batch, or just cut my losses and move on? I am ok either way, but was just thinking if it can be saved I would give it a go. Thoughts on this? If I am beating a dead horse, please say so. I don't mind dumping it if it is just not worth it. Thanks to all who looked and replied.

 

[Bassman2003]

Yeast will do that to you. It is a huge learning curve. A lot of it is just relenting and playing by the yeasts' rules. I am always trying to learn how to handle them better. It is the most important part of successful brewing.

Yes throw the other pack of dry yeast in as you will not get much from the old slurry at this point.

 

[redrocker652002]

OK, so here is where I get to eat a little crow. Seems the yeast worked pretty well as I just checked my gravity and it shows to be at about 1.010. My brewfather sheet said it should be 1.012 so I am close. I noticed on the bucket that where the tie string for my dry hop addition goes might not be sealed well, so maybe the gas leaked out of there. Either way, it seems to have fermented perfectly. So, my plan at this point is to dry hop it for about 3 days, move it to a storage keg and keep it under pressure and in a closet.

Dang I feel like such an idiot. I read all the time to check the seal and I just did not do it. My gratitude to all of you who replied and now at least I feel a bit better about the starter I did and the yeast I stored. Will I do it again? Probably not until I can do the test tube freezer method, but glad to know this might have worked out ok. And for what it is worth, it has a very strong lemon smell like others I have done with Bry yeast. Rock On!!!!!!