Jan 13 1968 WYeast smack pack

[Diaz209]

Hi I have read people have had good results with wyeast packs up to 3 years old they just take longer to get going and a starter is essential.

I read someone smacked a 3 year old pack. It took 2 weeks, but ballooned up and made an excellent beer.

Okay to my question. I burst the nutrient bubble last night and it has been stored @ 80F.... Today I have seen some minor swelling, should I continue to wait to see if it balloons? Or just go ahead with a starter and see what results I get? If so, should I start with a 500ml starter and continue to feed it if it ferments? Or a 2 litre 200g dme one?

Am i dreaming trying to use this old yeast? It's been refrigerated their whole life not moved.
I'm pretty noob, first experience with liquid yeast. Got given them.

 

[griffi]

January of 1968, wow! That's almost 48!

But seriously, put the manufacture date into a yeast calculator to see what the viability is... I think you'll find its 0% viable

 

[Diaz209]

The strain is WYeast 1968. The manufacture date is January 2013. Sorry my title was misleading I have changed it.

The calculator does say the viability is virtually 0. But have read people having fine results with similar aged packs that are optimally stored. Just building them up with a starter being an essential key.

 

[griffi]

I know, it was a joke... But I put your Jan 2013 smack pack date into brewersfriend.com yeast pitch calculator and it said 0% viable... Maybe somebody else has an opinion but I wouldn't use it.

 

[Diaz209]

https://www.homebrewtalk.com/showthread.php?t=223359

In this thread Revvy says age isn't an issue when you make a starter.

http://forum.northernbrewer.com/viewtopic.php?f=26&t=102693

Another thread of a guy having success with a 3 year old WYeast.

I guess all I can do is try and I will post results. What's your opinion with going ahead with a starter? Or should I wait to see if it balloons over the next week?
The guy in the second thread says it took 2 weeks but swelled right up and made good beer

 

[madcowbrewing]

I have heard of people reviving years old yeast. You may be able to build it up, but I would definitely have a back up.

 

[flars]

Pitch it into a 500 ml 1.010 starter wort. Use the shake, not stirred method to see if you get a krausen within five days.

 

[Diaz209]

Okay how much dme to make a 1.010 500 ml starter?

Here a couple of threads of people having results with up to 3 year old WYeast.

http://forum.northernbrewer.com/viewtopic.php?f=26&t=102693

https://www.homebrewtalk.com/showthread.php?t=223359

 

[griffi]

Let us know how it turns out!

 

[imasickboy]

I know someone who revived a 13 year old Belgian vial, (maybe smack pack, I can't recall). Make a starter, and see what happens. You may need to step it up a few times, but it should work.

 

[Diaz209]

Okay so I made a wart 500ml water to 50g DME. Cooled to 70 degrees. When I opened the yeast pack I noticed it had 2 bubbles one had not been burst... Anyway I poured the yeast and the contents on that bubble in the wart and let's see what happens!

If krausen forms in a few days should I make a 1040 1 litre wart and add that directly?

 

[hottpeper13]

I don't think a krausen will form.
What is the difference between an old pack or vile, or taking a stored yeast from a starter and using it? I have 6 in the fridge and some get close to a year old and I put them in a 1.020 1 pint without a stir plate and then pitch that into a 1.040 or so 2 qt on a stir plate and have always had good results

 

[Diaz209]

I don't have a stir plate unfortunately just been swirling occasionally... But did see some sign of activity today after 48 hours in starter. So going to add 1 qt @ 1040 today.