Storing Opened Dry Yeast Packet

[tomakana]

I use 1/2 packet of yeast in my batches (only doing gallons at this point). When I started out using NB recipes, the instructions always said to pitch the remaining yeast, so I didn't really question and just got into the habit.

Now I'm starting to experiment a little. I've got a basic Pale Ale recipe using DME, and I'm doing a few batches with single hops to start learning a little about the hops I like and the characteristics they bring to the beer (for what it's worth - Amarillo, Cascade, Citra, and Horizon). I can only do one batch at a time, and I really don't want to have to use 4 packets of yeast. I bought two packets of Mangrove Jack Liberty Bell Ale yeast, and I brewed the first batch using the Citra this weekend.

Here's the question...I used 1/2 of a 10g packet (sterilized the outside of the packet and the scissors), folded it tightly and put it in small ziploc back in the fridge. What are my risks here? Will the yeast remain viable, and if so, for how long? I can probably do a batch every other weekend at the most.

The good news is that the Citra Ale is bubbling away nicely in the 69F closet in my basement and smells divine. Also, since I'm not using the full 1oz of each of the hops I got, I'll have some leftovers to play with down the road (I'm vacuum sealing the leftover pellets in the freezer).

Thanks.

 

[flars]

Vacuum seal the half packs. As long as the yeast stays dry it will remain viable.

 

[Sansnom]

I do a lot of 2ish gallon batches, I usually just use half a packet of yeast. I fold it tightly and use a clothes pin to help keep the packet closed. I've used the yeast up to two weeks after opening with no issue. I've never had any issue with contamination, off flavours or lag time from doing it. Of course, your mileage might vary.

 

[magno]

I've used portions of yeat packets a handful of times. I've always used Sansnom's method, folding it over and clipping it shut. There was one batch that came out with a bit of an infection, which may or may not be due to the handling of the yeast. Most of the batches were just fine though.

 

[slym2none]

I have done much the same as you @OP, I will fold the packet, tape it shut, put it in a Zip-loc bag, and freeze it. I have never had a problem doing this.

 

[IslandLizard]

Wipe the outside of the sachet with some 90-95% rubbing alcohol to sanitize, especially around the opening edge. Same with your scissors. Dispense yeast then fold the flap over a few times and seal with a piece of tape or a small bulldog clip. Put inside a new ziplock baggie, and seal. Store your dry yeast in the freezer, it keeps better that way, for years, even opened and sealed half packs.

Make sure your hands are clean and sanitized too when handling yeast. You could use Starsan, but the wetness is not good for the dry yeast which also sticks to everything wet.

 

[slym2none]

Or just worry about freezing it, the rest is kinda up in the air on whether it makes a difference or not.

 

[Miraculix]

I used opened yeast packages months after opening. Just press the remaining air out as good as you can and close it with duct tape or similar. You can also wrap the package in foil tightly.

No need for rubbing alcohol or whatever, don't overthink it.

Store it in the fridge if possible.

 

[GrimBrewer]

I dont sanitize the scissors or the pack. I only cut a corner, fold it twice and put in a small plastic bag. Then put a washing pin over the fold. It then goes into tupperware container wth all my other dry yeast into the fridge. I used us05 after open for month or two more than once. Bella saison was more than 6 months. But with the bella saison I also used new yeast because there was too little left.
I currently have us05, s04, t58 and bella saison stored like that. Write the date of when you opened it on the bag.

 

[tomakana]

Thanks everyone - this is roughly what I suspected, and the advice is appreciated. Very useful information, as always around here!