Brewing With Old Yeast - HomeBrewing experiment
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- เผยแพร่เมื่อ 22 พ.ค. 2021
- Brewing With Old Yeast - HomeBrewing experiment
I found a 4 year old package of White Labs San Francisco Lager Yeast WLP810 back in the fridge.
Let's try to see if we can make a yeast starter with it. Hope you enjoy the video, Cheers DrHans
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Video links:
Why should add hops to your starter:
• Add Hops when making Y...
My take on how to make a proper Yeast Starter:
• How To Make A Yeast St...
Always taste your starters - Could save you from getting an infected beer:
• Allways taste your sta...
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I just threw out some really old US-05 I had in my fridge. I wish I'd kept it now and tried making a starter. I used to brew a lot 10 years ago and I never once made a starter. The closest I got was rehydrating some yeast for one brew. I've now got a stir plate and I'm eager to give it a go for my next brew.
Awesome, good luck!
I buy expired yeast all the time for 1/4 of the price from my homebrew shop. I have never had an issue! It was never four years old like you. But I have gone as far back as two years sitting in my fridge. They’re amazing little creatures. And honestly, I got some very unique flavors from this method. I was never able to replicate them the next batch using fresher yeast? Sometimes making beer from one yeast cell multiplying works out. Lol
If you left some yeast in your fridge since you made this comment you might be able to try replicating the effects 😉
Great test! Love it.
Good to know. I’ve got 2 in my fridge from 2016 so I’m gonna give it a go👍👍
Good luck!
Thank you for sharing your knowledge
Thank you!
Never thought to taste my starter but it makes perfect sense. Ive always wondered why you don’t do lager yeast starters at lager temps?
the 2 drops of kettle defoamer will keep the krowzen from forming. I do like how you decanted with a bit of extra gravity still left, so it will start to wake up and eat while getting the next starter wort going. wonder how many buildups it will take to get enough to pitch in a full 20l batch.
I probably would have started with half the amount of starter wort to begin with for a 4 year old pack....but I've used old vials in the past.
Gretta would be proud of ya, for saving the planet 1 yeast pack at a time.
Just had to watch because I really like how you say yeast! =)
If I had had a Penny everytime I heard that 🤣
@@DrHansBrewery you'd have a lot of pennies! =)
@@oldschoolman1444 I think so to
I really need to start doing starters...
Its a good idea yes!
Improved the flavour of my beer drastically!
Yeast can be so foolhardy! Considering we used to brew with it with no sanitation hundreds of years ago and still made beer!
Never thought of tasting the starter, I will start, thanks.
I made a few IPA Style under pressure (15psi at 18-20 °c) and they tasted a bit medicine ish. The common ingredients was the yeast, Wyeast Lab 1187, I binned it in the 3rd batch. Have you had this??
Thanks Doc.
Did you brew a beer with this yeast? Would surely be the best way to determine it's performance.
I use anti-foam because I do not want a krausen in my erlenmeyer flask on large starters.
I'm currently reviving some 1056 from Oct 2014 and am getting similar results. Activity much slower and no krausen at any point. I relied on temp readings to monitor fermentation. I have an idea to try you may consider. The yeast isn't dead, obviously, but it's likely to be starving. When humans have been starved they need to be fed slowly and in small amounts. So, why not the yeast? A 1.040 starter may be too much at first so I am going to try starting with a 1.020 starter and ramp up from there. If that works I may experiment with a simpler sugar first, perhaps corn sugar. In a nut shell, I will be nursing my starved 7 yo yeast back to health with chicken soup rather than blowing them away with a monster 5 course meal. What do you think, doc?
Not sure, need to think about it. Time or OG
Yes, I've revived very old yeasts many times and I usually start in a small flask with low SG mix, then when ramping up into a bigger flask, use normal SG.
I'm not sure about using a simple sugar as the yeast need all those minerals and extra goodies in the malt I would expect.
Give it a try side by side with malt and see if there's a difference - good beerxperiment 😊
@@ausfoodgarden That's a good idea. I think I'll do a 1.020 each of corn sugar and dme and keep a log. Both will get the same amount of yeast nutrient so that shouldn't be an issue. I had some health issues derail my brew schedule so I have a butt-load of 7 yo yeast to xbmt with!
Please explain more about yeast, why do starters? Is it just to see it's alive? How do you collect, store and reuse the yeast?
Store bought yeast comes in a dormant state and on occasion can have a low count of viable cells. This can lead to a slow-start or even a no-start. In all cases the yeast experience stress when pitched into the sugar rich wort. I think of it as waking up and immediately running a marathon. (no coffee ... yikes!) A starter insures you pitch a healthy and active yeast culture at the appropriate dosage every time. For 1.050 OG or less I make at least a 1L starter. Any wort above that I will go with 1.5 - 2L. I've started using hops in my starter thanks to the doc here and now tasting the mini-beer from the starter gives me hints of what my final beer will be like. (could be my imagination tho' !) Bottom line is we aren't really brewers, we are yeast farmers. By pitching healthy, stress-free yeast cultures we can we get better results consistently and with reduced lag-time.
You should rinse it to get all the other stuff out of it. Then you will just have viable yeast.
The defoamer holds down you’re krausen