nakros
Well-Known Member
For what it's worth,
I bottled an amber ale almost 3 weeks ago. It spent 2 weeks in primary and 2 weeks in secondary.
The yeast packet (Muntons) had a stamp of early 2006, and I wondered at the time if it would make much of a difference (I've read that 2 years is pushing it for dry yeast).
The beer originally fermented out properly, if a bit delayed (didn't start making krausen until around 3 days after I pitched - SG 1.048 FG 1.008), so I figured it would be fine. Well, after the 2 weeks in secondary, I had less than 1/16" of trub -- it was literally just a dusting at the bottom of the carboy.
I cracked a few tonight, and they are essentially flat. A slight carbonation (if I pour really hard, I get a bit of a head). I am guessing the yeast are just too tired to continue. At least it tastes good!
Fermented, cleared, and bottle conditioned at a constant 68F for the entire time. As far as I can see, the only variable is the age of the yeast.
Just sharing my experience -- If your yeast packet is over 2 years old, don't bother -- buy another. I certainly won't dump it as it is drinkable, but I definitely will make sure I use only fresh yeast from now on.
I bottled an amber ale almost 3 weeks ago. It spent 2 weeks in primary and 2 weeks in secondary.
The yeast packet (Muntons) had a stamp of early 2006, and I wondered at the time if it would make much of a difference (I've read that 2 years is pushing it for dry yeast).
The beer originally fermented out properly, if a bit delayed (didn't start making krausen until around 3 days after I pitched - SG 1.048 FG 1.008), so I figured it would be fine. Well, after the 2 weeks in secondary, I had less than 1/16" of trub -- it was literally just a dusting at the bottom of the carboy.
I cracked a few tonight, and they are essentially flat. A slight carbonation (if I pour really hard, I get a bit of a head). I am guessing the yeast are just too tired to continue. At least it tastes good!
Fermented, cleared, and bottle conditioned at a constant 68F for the entire time. As far as I can see, the only variable is the age of the yeast.
Just sharing my experience -- If your yeast packet is over 2 years old, don't bother -- buy another. I certainly won't dump it as it is drinkable, but I definitely will make sure I use only fresh yeast from now on.