Starter help for expired yeast

[les6430]

I picked up an expired batch of Omega's Irish Ale yeast and know that I'll need to build it up, probably a few times before using it. The packaged date is 11/9/15 and the online calculators are telling me that viability is between 0-10%. My question is, how do I go about building it up properly? What volume of DME to H2O do I use for the first and subsequent starters? How long do I let each starter ferment before pitching into the next starter?

I've heard of Mark V's shaken not stirred method and I also have a stir plate, so which method should I use?

I'm looking to make a 1.051 OG Red Ale when this is ready, so I want to get the starters going. I'm not in a rush as I have a few batches that I want to make in the next few weeks but I do want to get this one going as Reds are one of my favorites!

 

[schematix]

So that's not really that old.

If you want to be safe pitch it into a 500mL starter, then cold crash, decant, and pitch than into a ~1.5L starter.

If its been stored properly, I'd probably just go straight to the 1.5L starter.

 

[TallDan]

100g of DME in 1L of water will give you 1.037 starter wort, which is about ideal.

With a stir plate, a .5L starter, stepped up to a 1.5L starter will give you about 210B cells when you're done.

Personally, I'd make 2L of starter wort with 200g of DME. Put .5L on the stir plate with the yeast, and the rest in the refrigerator. After 24-36 hours, add the other 1.5L of starter wort in. After another 24-36 hours put it all in the refrigerator for 24-48 hours. Carefully pour the starter wort off and you'll have the right amount of yeast ready to pitch.

 

[les6430]

Thanks guys, I appreciate the feedback! I'll get started on that this week, so I'm ready for next weekend.

 

[schematix]

Thanks guys, I appreciate the feedback! I'll get started on that this week, so I'm ready for next weekend.

You probably want to get on that sooner than later.

If you follow my advice you'll need to get going now. The other advice is probably ok, and might save you a couple days, but I personally get nervous leaving un-inoculated wort sitting around.

Give it a cold crash for two days or more so you can decant off most of the starter wort. You really don't want to pitch it.

 

[les6430]

I'll be starting it today, my original mental count was only 3-4 days. Forgot to count the crashing days....thanks for the reminder!!!

 

[kh54s10]

I find that cold crashing starters is often done in 12 and almost always in 24 hours. There is no need to wait a couple of days, especially with early steps. You may lose a little yeast if the top is not fully clear, but not enough to make it worth waiting days.