Not trying to argue... but dry yeast in a freezer?? I was under the impression that dry yeast stores best under refridgeration, not a freezer.Dry yeast or liquid yeast?
If dry yeast, snip off only a corner large enough to dispense.*
Then seal it tightly by folding over the top flap a few times, while squeezing all the air out, as much as you can. And tape it well shut.
Stick it inside a (small) freezer bag, again squeeze all the air out of that too, seal, and store in freezer. It will last for at least a year that way, possibly longer.**
Keep good sanitation of course.
* You should weigh what you're using.
** On reuse, let the whole frozen freezer bag package come to room temps first before opening, to prevent condensation. The yeast inside the little pouch should be dry granules. If it's moist or liquid, discard, it won't be any good.
If liquid yeast, you'd make a starter with the whole pack. Then you can save out as much as you like into mason jars, kept in the fridge.
Do not freeze!
I think that's what being recommended in our forums.Not trying to argue... but dry yeast in a freezer?? I was under the impression that dry yeast stores best under refridgeration, not a freezer.
Is the freezer because the packet is open? I can see that... but that might confuse a new brewer.
Heck- maybe i'm the confused one!!
IIRC, for the dry yeast strains that I use, product information for those strains (from Fermentis or Lallemand) recommends storing unopened packages in the refrigerator.[...]I was under the impression that dry yeast stores best under refridgeration [...]
So here's what I do (across a couple of bodies of knowledge, including home brewing):Heck- maybe i'm the confused one!!
Yes, it's fine for the kraeusen to drop after 5 or 6 days, but don't take that as meaning fermentation is finished. If bottling, make sure gravity is stable and near the expected FG.Thanks everyone for the input.
I am brewing a Scotch Ale and the head in the fermenter dissipated quickly after only 5 or 6 days. So i was wondering if maybe i screwed up pitching the yeast, or if in fact the fermentation quickly ended. I read that a good way to see if i did mess up was to take a small sample of the beer and put just a little yeast in a jar to the side and see if any re-fermentation started. It did not. So im thinking that fermentation just started and ended quickly.
The jokes on me however, i didn't take an OG reading......
On the other hand...