Repackaging dry yeast

[Tiroux]

I usually like to do long and cold secondary, and also I'll brew 2-3 lagers soon that will stay months in lagering, so remaining viable yeast is a problem. I experienced 2 or 3 uncarbonnated beer before of that (even after several weeks at warm room temp). So I will begin to use bottling fresh yeast, I mean, why not? It will ensure a nice quick clean conditioning.

Only problem, I calculated that for a 5gal batch, I only need 1 gram of yeast to do the job, so with a 11.5g pack, I could do like 10 bottling sessions.

Is there safe way to repackage dry yeast?

 

[saintbodhisatva]

up for this, have the same predicament.

 

[mblanks2]

I use a vacuum sealer for mine. I've been using 3 - 4 grams per five gallon batch. So have to re-seal twice. Haven't had any problems yet and certainly hope not to.

 

[saintbodhisatva]

mblanks2, how do you measure it in grams before sealing? do you put the yeast in a measuring cup on a weighing scale first?

 

[mblanks2]

I put a sanitized small beeker on the scale and tare the scale. Add the 3 to 4 grams then rehydrate and add to my cooled priming solution. Very active beer. Mild yeast sediment in the bottom of the bottle.