Chuck_Swillery
Well-Known Member
I had a packet of Wyeast 1272, American Ale II that had been in the fridge for a year, maybe 16 months. I had decided to brew up a pseudo-Magic Hat #9 clone, all grain, and use that yeast. I popped the smack-pack about 8 hours before I suspected I needed it, no starter. It was a gamble and I knew it. The packet slowly swelled to, ultimately, about 50% what you'd expect from a fresh pack. The brew session went very well but the cooling process, due to a errant thermometer probe, took the wort down to 57 degrees. I was in a rush at this point to get somewhere so I shrugged it off and pitched the yeast. The yeast pack had no off smells that I could detect. I aerated well using a wand, snapped the lid on the bucket and off I went letting the bucket rest in an area that would keep it close to 67 degrees, the middle of that yeast's suggested range.
Two days later I had good gasses from the airlock. Three days after that the krausen had overtaken the airlock and had spilled out onto the top of the bucket. To say the least I was little bit surprised and immediately suspected it was infected. I cleaned it up and gave it all a good look/smell. I could not see nor smell any evidence of infection. Back it went for a total of 16 days in the primary. I should also add that I am pretty anal when it comes to sanitation.
I just finished up bottling it, using apple flavor instead of the apricot Magic Hat #9 uses. The beer is near crystal clear (I use Irish moss during the brewing process) and I suspect it will clear up even more as it bottle conditions. It ended up a golden honey color, mildly hoppy and a nice malt follow up. No infection. No strange outcomes.
So, especially for the beginners, I strongly recommend you use fresh yeast. However, in the end, the adage, RDWHAHB, holds true. I don't want to sound flippant nor cavalier about this, it was just something I decided to try and took the risk. It worked out. Relax, don't worry, work with what you have, you'll end up with beer, even excellent beer sometimes.
Figures: OG: 1.047, FG: 1.010, 16 days in primary, 67 deg. 4.9% abv. Currently bottle conditioning using 5oz corn sugar in three cups water boiled 5 min.
Two days later I had good gasses from the airlock. Three days after that the krausen had overtaken the airlock and had spilled out onto the top of the bucket. To say the least I was little bit surprised and immediately suspected it was infected. I cleaned it up and gave it all a good look/smell. I could not see nor smell any evidence of infection. Back it went for a total of 16 days in the primary. I should also add that I am pretty anal when it comes to sanitation.
I just finished up bottling it, using apple flavor instead of the apricot Magic Hat #9 uses. The beer is near crystal clear (I use Irish moss during the brewing process) and I suspect it will clear up even more as it bottle conditions. It ended up a golden honey color, mildly hoppy and a nice malt follow up. No infection. No strange outcomes.
So, especially for the beginners, I strongly recommend you use fresh yeast. However, in the end, the adage, RDWHAHB, holds true. I don't want to sound flippant nor cavalier about this, it was just something I decided to try and took the risk. It worked out. Relax, don't worry, work with what you have, you'll end up with beer, even excellent beer sometimes.
Figures: OG: 1.047, FG: 1.010, 16 days in primary, 67 deg. 4.9% abv. Currently bottle conditioning using 5oz corn sugar in three cups water boiled 5 min.
