(For the record: I like to support my LHBS and don't mind paying more for the convenience of having a local source for supplies.)
So I stopped by my Local Home Brew Store to pick up some Munich Lager yeast for a Helles I'm going to brew.
The shop owner fetches me a Wyeast 2308 Smack Pack and charges me $8 bucks for it. As I was walking out, I checked the manufactured date on the pack, and it was listed as 11Jan12.
I asked the owner if I was reading the date correctly - he said 'Yes'. I asked him if I should have any concerns about the viability of the yeast - he said 'No'. I took my leave.
When I got home I checked the Mr.Malty yeast calculator and based in the manufacturer's date, the calculator estimated the yeast viability at 10% and suggested I head back and get 12 more for my 5 gallon batch.
So what have more experienced folks found? Is six month old yeast (even properly stored) next to nil, or is Jamil being overly harsh in his pitching calculations?
Thanks in advance for your two cents.
So I stopped by my Local Home Brew Store to pick up some Munich Lager yeast for a Helles I'm going to brew.
The shop owner fetches me a Wyeast 2308 Smack Pack and charges me $8 bucks for it. As I was walking out, I checked the manufactured date on the pack, and it was listed as 11Jan12.
I asked the owner if I was reading the date correctly - he said 'Yes'. I asked him if I should have any concerns about the viability of the yeast - he said 'No'. I took my leave.
When I got home I checked the Mr.Malty yeast calculator and based in the manufacturer's date, the calculator estimated the yeast viability at 10% and suggested I head back and get 12 more for my 5 gallon batch.
So what have more experienced folks found? Is six month old yeast (even properly stored) next to nil, or is Jamil being overly harsh in his pitching calculations?
Thanks in advance for your two cents.