Has anyone vacuum sealed yeast slurry? Is it too hard on the yeast?

[Horseflesh]

A little update... After about 3 weeks of chilling in the bag, the slurry looks the same as it did on day 1, and I can detect no additional gas production. There may be some, but if so it's little enough that it just isn't apparent.

I haven't tried using any of this yeast yet, maybe it's all dead despite the reassurance Imperial gave me. :O But so far, so good.

 

[whosradl]

A little update... After about 3 weeks of chilling in the bag, the slurry looks the same as it did on day 1, and I can detect no additional gas production. There may be some, but if so it's little enough that it just isn't apparent.

I haven't tried using any of this yeast yet, maybe it's all dead despite the reassurance Imperial gave me. :O But so far, so good.

Curious how this process went for you and if you've kept up with it since your last post? Was the yeast usable again?

 

[Horseflesh]

Curious how this process went for you and if you've kept up with it since your last post? Was the yeast usable again?

It has been working great. Basically I can see no difference in vitality between jarred and vacuum bagged yeast. Sometimes the yeast produce enough gas that I need to burp and re-seal the bag, but it you have plenty of warning before things get exciting, and it only takes a minute to fix.

I have not yet tried the acid vitality test referenced above but sooner or later I will get around to trying that, or doing a vitality evaluation via staining when I get a microscope. That could prove I am crazy and this is a bad idea, but based on observing quality of fermentation, I see no problems so far.