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> yeast... another silly question
catsh16
post Aug 1 2012, 05:29 PM
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OK...
so I've just taken a 2.5 year hiatus from brewing... which means the $150 I have in ingredients are now... well... old.

The main topic here is the yeast: so: its Whitelabs Belgium ale yeast... expired 2010... kept refrigerated.

On Monday night we made a yeast starter (3/4gal in 1 gal jar w/ 1/2cup malt extract)
Today Wed AM: after ~36hrs @ ~80F it is now slowly gaining activity.
my plan was to wait another day or two until the yeast appears to gain significant activity... then brew.

pps. the rest of the ingredients are impressively stable... grains still smell right, extract is a tiny bit moldy, Hops... still bitter

Seems good to go...
Does anyone think I should hold out until I find fresher yeast??? (not readily available!!)

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chuck_d
post Aug 3 2012, 02:09 PM
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Brewmaster
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The yeast *might* be okay, but I would do several propagations of it before putting it in a beer. And don't expect it to behave like the strain you bought either. Really, if that same strain was available (which it likely is on the internet for delivery to you) I would buy it and toss the old stuff, it will not behave the same anymore.

Absolutely get rid of the moldy malt, you do not want to be ingesting mycotoxins. Do not brew with that moldy malt, throw it all away. I would also replace the hops, how do you know they are bitter? I'm guessing you're wrong. I'd say 50/50 whether or not I could pick up cheesy smells from rubbing them, depends on how they were stored, what form and what variety they are.

In CompSci "Garbage In, Garbage Out" is a common phrase, and you're putting garbage into your kettle. DO NOT USE ANYTHING MOLDY!
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