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> yeast... another silly question
catsh16
post Aug 1 2012, 05:29 PM
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Stewart
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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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red131
post Sep 10 2012, 03:28 PM
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Assistant Brewer
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I've brewed with really old grains before and the beer I made ended up being called the "Bug Pale Ale". Not only did it have all kinds of black weevil looking bugs, I'm sure that the moth larva were fully grown.

Save the hops for a Berliner Weisse or Lambic
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