How long is too long ......

[Bombo80]

How long is too long to store washed yeast ?? I have just started the reviving process for four different yeasts that I washed. Three are 2 years old, and one is 1 year old. It has been two days and I can't tell if there is anything even going on. I will give it the weekend (I'll be gone anyway) and see what they look like on Monday.

Is it possible that they have all died ???

 

[Mirilis]

I would personally say two weeks or so. If your not freezing or slanting then a year or two seems way to long

 

[Yooper]

I've saved washed yeast successfully for up to a year, but if the color isn't right or there is an odor that isn't right, I'd dump it.

 

[Mirilis]

I've saved washed yeast successfully for up to a year, but if the color isn't right or there is an odor that isn't right, I'd dump it.

Does it change the flavor profile of the yeast much storing it that long in the fridge? I haven't kept any yeast more than a month or two.

 

[EvilGnome6]

I revived a 6 month old Jelly Jar of washed yeast recently. Took about 24 hours to show signs of activity but it worked just fine.

 

[EO74]

Yeast are pretty hearty 1 year should be ok, i'd be surprized if the 2year old took off.That being said i read somewhere that someone revived a yeast that was like a thousand years old and cultured it to brew,so u never know.Post it anyway to let us know if it survived.

 

[Yooper]

Does it change the flavor profile of the yeast much storing it that long in the fridge? I haven't kept any yeast more than a month or two.

No, it's fine.

But I did the whole yeast washing with more-than-just sanitary method. I don't have an autoclave, but I used the pressure canner to sterilize the jars, and used the best technique at home that I could.

It's not ideal, I'm sure, but it worked fine. I have some washed Denny's Favorite that is getting to be around 2-3 months old, so I have to make sure I use it sooner rather than later. My preference would be to use all washed yeast within 4-6 months.

 

[Mirilis]

No, it's fine.

But I did the whole yeast washing with more-than-just sanitary method. I don't have an autoclave, but I used the pressure canner to sterilize the jars, and used the best technique at home that I could.

It's not ideal, I'm sure, but it worked fine. I have some washed Denny's Favorite that is getting to be around 2-3 months old, so I have to make sure I use it sooner rather than later. My preference would be to use all washed yeast within 4-6 months.

College. You can brew with it and send it to.me for my birthday. Which is tomorrow. Hopefully I get a rancor in the am

 

[eriktlupus]

i vote with the yooper on this, any yeast can be kept for quite awhile as long as your practices are sanitary and the storage temps are consistent. this means not using a no-frost freezer for long term storage since the cycles that keep it frost free will kibosh your yeast. if your concerned of the length of storage start the yeast in a half solution of wort 1.020(1/4c dme to 800ml of water) then step it up to the normal 1.040.

 

[Bombo80]

UPDATE ........
Three of the four yeasts look like lots of fermentation took place over the weekend. krausen line on those. The fourth looked better too. I shook the all up this morning. I will get another batch or wort ready and stpe them up into gallon jugs tonight.

 

[Bombo80]

SUCCESS !!!!!

I stepped up all four of my yeast starters last night. This morning all of them are bubbling along very nicely.

I probably wouldn't go this long on my yeast storage in the future, but this is good news for all of us that have washed yeast, and have them in storage for an extended time.

It took a while on the 2 year old strain, but I now have them stepped it up to a 3 qt. starter, everything looks good.

Time to brew !!!!!!!!!!!!!!!!

 

[EO74]

Nice its amazing how reziliant those little buggers are!

 

[Bombo80]

I brewed two batches last night. Both extract beers. one is a Beck's dark clone, that I found several years ago. The other is a fruit beer, that I used a can of Alexanders pale malt extract and two gallons of the frozen, fresh pressed apple cider, that I pressed and froze last fall. I pitched my starters, each was about 3 qts., and this morning they were both bubbling along very nicely.