just received old yeast

[CWood]

Double post, sorry about that.

 

[IslandLizard]

It finally cleared my 2 liter starter after 4 days. I decanted Into a graduated mason jar. Approximately 10 ml yeast and 50 ml of trub. Per my calculations after a starter the 5 month old yeast yielded 25 billion cells

You've got that wrong! The darker bottom layer you call 'trub' has a lot of vital yeast mixed in.

 

[IslandLizard]

@Gregory T You're not alone:
https://www.homebrewtalk.com/forum/...-my-imperial-yeast-order.665604/#post-8592152

MoreBeer seems to have trouble shipping yeast from their nearest location.

4 months old yeast that was properly stored and handled (refrigerated) since packaging should still be very viable. Especially, as I mentioned before, in WL's PurePitch sleeves, with up to 90% viability after 3 months.

In that light, I have the inkling that the shipping time and route followed to get it to you may have been more detrimental than her 4 months of age. Shipping yeast to homebrewers the way it's done is always a chancy proposition, more so when several days of extremer temperatures along the route can be involved.

Moreover, that ice pack had likely melted long before your order left MoreBeer's warehouse. At that point it's function had become merely a temperature buffer. If you had a pump in the same box, and some other stuff, more buffer, and less chilling.

 

[Gregory T]

You've got that wrong! The darker bottom layer you call 'trub' has a lot of vital yeast mixed in.

I’ll refer that here

https://www.homebrewtalk.com/forum/threads/yeast-washing-illustrated.41768/

 

[Gregory T]

@Gregory T You're not alone:
https://www.homebrewtalk.com/forum/...-my-imperial-yeast-order.665604/#post-8592152

MoreBeer seems to have trouble shipping yeast from their nearest location.

4 months old yeast that was properly stored and handled (refrigerated) since packaging should still be very viable. Especially, as I mentioned before, in WL's PurePitch sleeves, with up to 90% viability after 3 months.

In that light, I have the inkling that the shipping time and route followed to get it to you may have been more detrimental than her 4 months of age. Shipping yeast to homebrewers the way it's done is always a chancy proposition, more so when several days of extremer temperatures along the route can be involved.

Moreover, that ice pack had likely melted long before your order left MoreBeer's warehouse. At that point it's function had become merely a temperature buffer. If you had a pump in the same box, and some other stuff, more buffer, and less chilling.

Not buying yeast from them so it’s moot at this point. Shipping me 5 month old yeast is not ok. I don’t care if the hand carried it in a refrigerated truck.

 

[IslandLizard]

I’ll refer that here

https://www.homebrewtalk.com/forum/threads/yeast-washing-illustrated.41768/

This was pointed out previously, that thread is about yeast washing (the term for that is actually 'yeast rinsing'), reclaiming and 'rinsing' (cleaning) yeast from fermentations, not starters.

We don't 'rinse' starters. The 'trub' you have in your starter is quite different (in composition) from trub after a fermentation. That bottom layer likely contains 50% or more of viable yeast, mixed in with dead cells and some trub from the starter wort, etc. The dead cells can be a source of nutrients for your next fermentation.

 

[Gregory T]

This was pointed out previously, that thread is about yeast washing (the term for that is actually 'yeast rinsing'), reclaiming and 'rinsing' (cleaning) yeast from fermentations, not starters.

We don't 'rinse' starters. The 'trub' you have in your starter is quite different (in composition) from trub after a fermentation. That bottom layer likely contains 50% or more of viable yeast, mixed in with dead cells and some trub from the starter wort, etc. The dead cells can be a source of nutrients for your next fermentation.

Gotcha. It would work out perfect to be around 99 billion dead cells. Maybe I will get a little experimental and see how big the off color is in my new starter for comparison

I washed the yeast off a Saison I made a few weeks ago. That stuff is doing great in my new Saison. I normally don’t do that cuz I make a lot of Tripels

Though after this experience I might start taking it off the top just to be sure I get good yeast

 

[IslandLizard]

I washed the yeast off a Saison I made a few weeks ago. That stuff is doing great in my new Saison.

Yeast 'rinsing' is generally not even needed, as you lose a lot of good yeast with the method. Then storing under (aerated) water is not doing the yeast any favors either. Instead, you can simply pitch part of the yeast cake, ~1/5-1/4 worth generally, trub and all, in a similar volume and gravity wort.

Though after this experience I might start taking it off the top just to be sure I get good yeast

Off the top of what, your beer, by harvesting from the krausen? That would be referred to as 'top cropping,' and does get you the healthiest, most viable yeast. It's just not always the easiest, depending on your fermenter mostly.

 

[Gregory T]

3 month old yeast after 2 liter starter. Small trub approximately 10 ml

 

[andrew oberlin]

I read this whole thread and this much I know. Gregory T you are anal. Can I please get your Tripel recipe?

 

[Gregory T]

I read this whole thread and this much I know. Gregory T you are anal. Can I please get your Tripel recipe?

I prefer meticulous lol

7 pounds German Pilsner
7 pounds Belgian Pilsner
1 lb Vienna malt
.5 lb Flaked Barley
1 lb Candi syrup 1/2 at 10 minutes 1/2 in primary

Mash

115°F 10 minutes
135°F 20 minutes
145°F 30 minutes
156°F 20 minutes
168°F Mash Out

90 minute boil

Hops

0.9 oz challenger 7.4 AA 60 minutes
0.5 oz Styrian Goldings 2.6 AA 60 minutes
0.5 oz Styrian Goldings 2.6 AA 15 minutes
0.5 oz Styrian Goldings 0 minutes


Additional

.25 Sweet Orange Peel 10 minutes
Whirfloc 10 minutes

Yeast

590 billion cells of either WLP 500 or Wyeast 1214

Though I am considering using Omega Belgian A next time

Cheers

 

[andrew oberlin]

I prefer meticulous lol

7 pounds German Pilsner
7 pounds Belgian Pilsner
1 lb Vienna malt
.5 lb Flaked Barley
1 lb Candi syrup 1/2 at 10 minutes 1/2 in primary

Mash

115°F 10 minutes
135°F 20 minutes
145°F 30 minutes
156°F 20 minutes
168°F Mash Out

90 minute boil

Hops

0.9 oz challenger 7.4 AA 60 minutes
0.5 oz Styrian Goldings 2.6 AA 60 minutes
0.5 oz Styrian Goldings 2.6 AA 15 minutes
0.5 oz Styrian Goldings 0 minutes


Additional

.25 Sweet Orange Peel 10 minutes
Whirfloc 10 minutes

Yeast

590 billion cells of either WLP 500 or Wyeast 1214

Though I am considering using Omega Belgian A next time

Cheers

Thanks. I have been wanting to do a Tripel and I just stepped up my equipment to do step up mashes. So I think I will save this and give it a go.

 

[Gregory T]

Brewed my Tripel on the 19th pitched 585 billion cells to 1.078. First test today 5/24 came it at 1.010