Yeast Shipping - Help

[LuisCheco]

I'm from Dominican Republic (in the Caribbean). I want to start brewing.
I already know what equipment to buy and some people recommended me to start with an Extract Kit, but I'm concern about the Yeast. I read that for long shipments its better to use Dry Yeast.

And since the shipment of all the equipment and ingredient kit will take a few weeks or more to be delivered to me (in Dominican Republic).

The Yeast will be messed up by then??

 

[mrgrimm101]

Some websites give an option to add an ice pack or other cooling method along with their yeast, to keep it at a low temperature. I'm not sure how international shipping works, but that may be an option for you.

Welcome to the forum and to brewing!

My wife and I went to Punta Cana for our honeymoon and loved it..but I can't say I didn't get tired of drinking too many Presidentes!

 

[Foosier]

The ice packs do not last that long. On a 2 day ship for yeast from West coast to Midwest, my ice pack was warm. If I was planning for international delivery which might take weeks, I would plan on using dry yeasts. They are actually very good and you can get a nice variety these days. Don't feel like you are getting an inferior product with dry yeast.

 

[flars]

Your best option would be to order dry yeast. Order a few extra packs just in case the shipping container gets over 120°F. Temps that high can lower the viability if not kill the yeast. Cold packs will be of no use. They retain heat, after they warm, longer than they will remain cool.

You may be able to find a supplier of brewing yeast closer to your location than where you are buying your equipment.

Harvest your yeast following your first brew with the dry yeast. No more worries about shipping with yeast in your refrigerator.

 

[unionrdr]

I have to 2nd these responses. I had liquid yeast shipped from either Morebeer's PA warehouse or NB & Midwest from MN to NE OH, & the ice pack was at room temp by the time it got here. And as mentioned, with so many dry yeast's available now, I'd order dry yeast & re-hydrate. They even have Belgian abbay yeast dry now. Re-hydrating & then pitching it within ten degrees of current wort temp works amazingly well.

 

[flars]

You may be able to get yeast from one of the local breweries. When the breweries harvest they have more yeast than they need. They may have a friendly attitude for home brewers and just give it away.

Are you near Santo Domingo?

 

[LuisCheco]

Some websites give an option to add an ice pack or other cooling method along with their yeast, to keep it at a low temperature. I'm not sure how international shipping works, but that may be an option for you.

Welcome to the forum and to brewing!

My wife and I went to Punta Cana for our honeymoon and loved it..but I can't say I didn't get tired of drinking too many Presidentes!

Thank you for this information.

Good to know you loved your honeymoon here!!!
This is why I want to start brewing. There is no culture of "home brewing" here and what a good beer is.

 

[LuisCheco]

The ice packs do not last that long. On a 2 day ship for yeast from West coast to Midwest, my ice pack was warm. If I was planning for international delivery which might take weeks, I would plan on using dry yeasts. They are actually very good and you can get a nice variety these days. Don't feel like you are getting an inferior product with dry yeast.

Should I keep my yeast in the fridge once I get them??
Can dry yeast loose some quality after 2-3 weeks of delivery??

 

[unionrdr]

I keep all my yeasts, whether dry or liquid, in the little butter cubby on the fridge door. They last longer that way, & are out of the way of all the shuffling on the fridge shelves. A couple weeks in transit of dry yeast shouldn't be too bad, as they have nutrients soaked into them at packaging time. Dry yeast cells are some tough, resilient little critters.

 

[LuisCheco]

You may be able to find a supplier of brewing yeast closer to your location than where you are buying your equipment.

As far as I know there is no "Local Home Brewing Shop" where I live or in this country. There is no culture of "home brewing".

Harvest your yeast following your first brew with the dry yeast. No more worries about shipping with yeast in your refrigerator.

Could you explain better how it's done?? What you mean with "Harvest your yeast following your first brew with the dry yeast."??

Sorry, I'm new at this. I have never brewed before.

 

[LuisCheco]

You may be able to get yeast from one of the local breweries. When the breweries harvest they have more yeast than they need. They may have a friendly attitude for home brewers and just give it away.

Are you near Santo Domingo?

Yes, I am. It is a 2 hour drive. Why??

 

[LuisCheco]

....Re-hydrating & then pitching it within ten degrees of current wort temp works amazingly well.

Can you explain better this proccedure?? I'm at this brewing thing.

And what do you mean with "pitching it within ten degrees of current wort temp"??... The temperature have to be 10 degrees lower of the current wort temp??

Sorry, english is not my native language.

 

[unionrdr]

Pitching dry yeast directly into the wort works, but it can cause up to 50% of the cells to die. Re-hydrating them in water gives them time to strengthen their cell walls. I have a 1000mL (1L) Erlenmeyer flask that I fill with 200-400mL of spring water & nuke in the microwave till it's at 90F. I then sprinkle the dry yeast into it on the surface of the warm water & cover with a piece of plastic wrap sprayed with a little Starsan sanitizer. Let it sit 15 minutes. Then stir with a sanitized skewer or similar device to stir the yeast into the water, cover, & let sit another 15 minutes or so. When you see krausen foam forming, you can stir it up, into a sort of cream, & pour it into the fermenter of chilled wort. The yeast cream should be within 10 degrees of the wort's current temperature.
That is to say, if the temp strip on the fermenter reads 65F, the yeast cream should be no more than 75F, for example.

 

[mrgrimm101]

Can you explain better this proccedure?? I'm at this brewing thing.

And what do you mean with "pitching it within ten degrees of current wort temp"??... The temperature have to be 10 degrees lower of the current wort temp??

Sorry, english is not my native language.

[ame]https://www.youtube.com/watch?v=SL92Bd4kfbQ[/ame]

 

[flars]

Yes, I am. It is a 2 hour drive. Why??

The breweries may be a 'no cost' source of different types of liquid yeast.

 

[Foosier]

Should I keep my yeast in the fridge once I get them??
Can dry yeast loose some quality after 2-3 weeks of delivery??

As a few have said, yes, keep your yeast in a fridge once recieved. Dry yeast packages a tiny and take no space. They likely should be fine after the trip, but because they are so small, you could very easily order multiple packages to make sure you have extra on hand "just in case". This would not likely impact your shipping charges since their weight and size are both negligible.

 

[LuisCheco]

Pitching dry yeast directly into the wort works, but it can cause up to 50% of the cells to die. Re-hydrating them in water gives them time to strengthen their cell walls. I have a 1000mL (1L) Erlenmeyer flask that I fill with 200-400mL of spring water & nuke in the microwave till it's at 90F. I then sprinkle the dry yeast into it on the surface of the warm water & cover with a piece of plastic wrap sprayed with a little Starsan sanitizer. Let it sit 15 minutes. Then stir with a sanitized skewer or similar device to stir the yeast into the water, cover, & let sit another 15 minutes or so. When you see krausen foam forming, you can stir it up, into a sort of cream, & pour it into the fermenter of chilled wort. The yeast cream should be within 10 degrees of the wort's current temperature.
That is to say, if the temp strip on the fermenter reads 65F, the yeast cream should be no more than 75F, for example.

After reading this, I watched few YouTube videos to see how it's done.
And it's pretty cool!!!

And I can also re-use the yeast by washing them and make a starter for more brews!!... Which I didn’t know until now.

Thanks man. USEFEUL ADVICE!nestar:nestar:nestar:

 

[unionrdr]

You're welcome. It's simple to do & cuts lag time (reproductive phase), which many of us think cuts the chance of off-flavors, which are thought to begin at this time.

 

[flars]

After reading this, I watched few YouTube videos to see how it's done.
And it's pretty cool!!!

And I can also re-use the yeast by washing them and make a starter for more brews!!... Which I didn’t know until now.

Thanks man. USEFEUL ADVICE!nestar:nestar:nestar:

Take a look at the simple way to harvest yeast. Lots of good information at this site.
https://www.homebrewtalk.com/showthread.php?t=519995