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Post by drez on Sept 30, 2021 11:21:15 GMT -6
Going through the fridge I found 2 packs of M44 Bohemian Lager from Mangrove Jack's with an expiration sometime in 2016. Thought on bothering to try it? I am thinking of giving it a go in a low OG wort. My dry yeast supply needs a refresher. I thought I had at least 2 packs of 34/70 but instead I only have one... poor planning!
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Post by Ken on Sept 30, 2021 12:00:42 GMT -6
Wasn't MJ's yeast notorious for slow starts? I can only imagine how slow it would be if it was 5 years past it's date. I can't say one way or the other but I too was recently looking through my dry yeasts and found some S23, Diamond, M76, 34/70 and S-04 all of which went past their date in 2017 and 2018. I tossed them all. What was left was some S-189 with a date in 11/2020 and some Diamond with a date of 10/2021. I always pick up some dry yeast "just in case" but that just in case rarely happens. I'm also squeamish about using yeast that might be compromised. I've had batches come out lackluster and the only variable seems to be old yeast. I believe you can order dry yeast on Amazon in which case you'd have it in 2 days. Is that an option?
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Post by bklmt2000 on Sept 30, 2021 12:05:35 GMT -6
Extra aeration, double up on the yeast-nutrient boil addition (if you use one), and a crossing of the fingers.
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Post by brewbama on Sept 30, 2021 12:18:57 GMT -6
My brick of Bry-97 expired in Apr. I’ve been using it at normal mfr recommended pitch rate with no issue (yet).
Sent from my iPad using Tapatalk
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Post by drez on Sept 30, 2021 12:40:10 GMT -6
So I was taking what Ken said to heart and went and took a look and was surprised by the prices so I went to Label Peelers to see what they wanted. When did dry yeast get so expensive?? $7.53 for a pack of 34/70 is steep! I may have to pivot and brew something else.
ETA:$4.49 at Ritebrew .. whew!!
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Post by Ken on Sept 30, 2021 12:52:25 GMT -6
Extra aeration, double up on the yeast-nutrient boil addition (if you use one), and a crossing of the fingers. I have heard that you should go slow (or no!) on aeration of dry yeast. I believe it was Denny that mentioned it harmed cell walls or something. If I had *TWO* expired packs I might consider rehydrating it to give it the best chance possible but still... the idea of spending 4-5 hours producing good wort only to turn it over to expired yeast does not sit well with me. |
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Post by zymot on Sept 30, 2021 12:53:49 GMT -6
I do not brew often enough that I can risk sacrificing a batch on a "Oh Well, What The Hell, I Will Try It!" whim. Getting a dead batch to save a few bucks? Not me. Never me.
Expired in 2016, so it was fresh in 2014 or 2015? Something like that. As a science project, I might save some wort from a batch and make a starter to see what happens.
I have heard of brewers using old yeast to make yeast nutrient, as in throwing the yeast into the boil.
Otherwise, that expired yeast represents the overhead cost of hobby.
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Post by Ken on Sept 30, 2021 12:54:38 GMT -6
So I was taking what Ken said to heart and went and took a look and was surprised by the prices so I went to Label Peelers to see what they wanted. When did dry yeast get so expensive?? $7.53 for a pack of 34/70 is steep! I may have to pivot and brew something else. ETA:$4.49 at Ritebrew .. whew!! Someone recently mentioned dry yeast getting more expensive. I think that quite a few brewers are turning to dry yeast more and more so the concept of higher prices seems consistent. When I look at various "Who's Brewing?" threads here or on AHA... many, many mentions of 34/70, BRY-97, US05 and US04, Diamond, Mangrove Jacks, S23 or S189, etc. Way, way more common now than years ago. |
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Post by zymot on Sept 30, 2021 13:03:25 GMT -6
Someone recently mentioned dry yeast getting more expensive. I think that quite a few brewers are turning to dry yeast more and more so the concept of higher prices seems consistent. When I look at various "Who's Brewing?" threads here or on AHA... many, many mentions of 34/70, BRY-97, US05 and US04, Diamond, Mangrove Jacks, S23 or S189, etc. Way, way more common now than years ago. When I first started brewing, (circa 2004) liquid yeast was "real" yeast. Dry was low grade, what lazy brewers used or if you did not care what your beer tasted like, you use dry yeast. Then when you had fewer choices in dry yeast. A handful of english ales, maybe 1 or 2 lager yeast and there was no Chico dry yeast. |
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Post by drez on Sept 30, 2021 13:15:43 GMT -6
I do not brew often enough that I can risk sacrificing a batch on a "Oh Well, What The Hell, I Will Try It!" whim. Getting a dead batch to save a few bucks? Not me. Never me. Expired in 2016, so it was fresh in 2014 or 2015? Something like that. As a science project, I might save some wort from a batch and make a starter to see what happens. I have heard of brewers using old yeast to make yeast nutrient, as in throwing the yeast into the boil. Otherwise, that expired yeast represents the overhead cost of hobby. Yeah I get that. Not many options around me to get yeast for this weekend. I am debating messing around and trying a starter with it. Yes, I know a starter with dry is a no no but why not. I have some 1318 that I got on a recent order so look like I will brew up a batch of Brave Noise. |
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Post by bklmt2000 on Sept 30, 2021 13:16:56 GMT -6
Extra aeration, double up on the yeast-nutrient boil addition (if you use one), and a crossing of the fingers. I have heard that you should go slow (or no!) on aeration of dry yeast. I believe it was Denny that mentioned it harmed cell walls or something. If I had *TWO* expired packs I might consider rehydrating it to give it the best chance possible but still... the idea of spending 4-5 hours producing good wort only to turn it over to expired yeast does not sit well with me.
Normally I'd opt against aerating the wort when using dry yeast, but considering the age of the yeast drez wants to use, it might not be a bad idea. I do think extra yeast nutrient is good insurance, though.
Rehydration would be a good idea too.
That said, before I pulled the trigger on this, i'd spring for a backup of fresh(er) dry yeast and once in hand, proceed with this experiment. If the 2016 MJ yeast ended up being a dud, then some spare yeast would save the wort from being a total loss.
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Post by zymot on Sept 30, 2021 13:27:39 GMT -6
Yeah I get that. Not many options around me to get yeast for this weekend. I am debating messing around and trying a starter with it. Yes, I know a starter with dry is a no no but why not. I have some 1318 that I got on a recent order so look like I will brew up a batch of Brave Noise. If you live in a yeast dessert and cannot get fresh yeast today, that is a different proposition. How old is the 1318? That is one of my all time favorite yeasts. You can make all kinds of beer with 1318.
All I ever heard about dry yeast and starters, that it was a waste of time. If it were me, I would not be afraid to rehydrate and then do a shaken not stirred starter.
Back in the day, I was spoiled when I lived between two MoreBeer shops and had 2 LHBS 1/2 hour away on top of that. These days my LHBS has no storefront and delivers to my house. I have to plan a day or two ahead and get my order in. Sucks when it comes to yeast. No more digging through the store fridge and selecting yeast. "This one is better, but this one is fresher . . . . . "
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Post by denny on Sept 30, 2021 13:35:24 GMT -6
My brick of Bry-97 expired in Apr. I’ve been using it at normal mfr recommended pitch rate with no issue (yet). Sent from my iPad using Tapatalk According to my contacts at Lallemand, it will be good for years beyond the expiration date. They try to be very conservative about it. |
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Post by Ken on Sept 30, 2021 13:53:47 GMT -6
Yeah I get that. Not many options around me to get yeast for this weekend. I am debating messing around and trying a starter with it. Yes, I know a starter with dry is a no no but why not. I have some 1318 that I got on a recent order so look like I will brew up a batch of Brave Noise. If you live in a yeast dessert ... So hungry for yeast dessert.  |
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Post by drez on Sept 30, 2021 14:04:12 GMT -6
Yeah I get that. Not many options around me to get yeast for this weekend. I am debating messing around and trying a starter with it. Yes, I know a starter with dry is a no no but why not. I have some 1318 that I got on a recent order so look like I will brew up a batch of Brave Noise. If you live in a yeast dessert and cannot get fresh yeast today, that is a different proposition. How old is the 1318? That is one of my all time favorite yeasts. You can make all kinds of beer with 1318.
All I ever heard about dry yeast and starters, that it was a waste of time. If it were me, I would not be afraid to rehydrate and then do a shaken not stirred starter.
Back in the day, I was spoiled when I lived between two MoreBeer shops and had 2 LHBS 1/2 hour away on top of that. These days my LHBS has no storefront and delivers to my house. I have to plan a day or two ahead and get my order in. Sucks when it comes to yeast. No more digging through the store fridge and selecting yeast. "This one is better, but this one is fresher . . . . . "
I have one HBS that is "close" and I am not sure they are even open. The 1318 is fresh I bought it to do the Brave Noise beer. I hope to crank out 2 beers this weekend but time will tell. I broke down and grabbed 3 packs of 34/70 from amazon. |
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