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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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DavidKoenig
post Aug 2 2012, 09:09 AM
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Homebrewer
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QUOTE(catsh16 @ Aug 1 2012, 05:29 PM) *
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!!)

I would wait until the starter is finished (attach an airlock), crash cool the starter for 24hours (35deg) so the yeast will drop out, decant the spent wort, then put ANOTHER 3/4 gallon of starter wort into the bottle and repeat the finish, crash, decant. Now you can pitch your starter with enough healthy yeast. See www.yeastcalc.com
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