dead yeast

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dead yeast

Postby oldbloke » Sun Jul 01, 2018 22:31

Long ago, I cut open a pack of dried yeast (one of the Gervins), used half of it, immediately sealed it again, and hoped it'd be OK next time I needed some. Nope. Mind you I did leave it quite a long time - at least 6 months.
So, even a brief exposure - say 5 minutes - to a non-protective atmosphere is enough to spoil dried yeast. Plus the time factor, obv.
Lucky I had plenty of other packs on hand really - doing the clear-the-freezer-coz-there's-stuff-ripening-that'll-need-to-go-in-it thing.
This brew is a mix of raspberry, blackberry, blackcurrant, redcurrant, and (red) gooseberry. Not necessarily in that order (by weight).
This weather is making our berries ripen early, but they're a bit small as they've not had the rain to plump them up. They seem to have the taste and sugar though.
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Re: dead yeast

Postby Ciderhead » Mon Jul 02, 2018 23:43

In that situation j would have just used it 10 mins before the end of boil as yeast nutrient

Give a man a beer, he'll waste an hour. Teach a man to brew, he'll waste a lifetime.
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Re: dead yeast

Postby oldbloke » Tue Jul 03, 2018 09:41

Ciderhead wrote:In that situation j would have just used it 10 mins before the end of boil as yeast nutrient


No boil - mixed berries wine, some boiled water but otherwise a cold extraction
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Re: dead yeast

Postby HTH1975 » Thu Jul 05, 2018 21:10

How did you store it? I have a packet of bottling yeast (Fermentis) that I’ve had open for a good year as I only use 1g at a time when I add it to the bottling bucket.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: dead yeast

Postby oldbloke » Thu Jul 05, 2018 21:44

In a room that never gets colder than about 5 or warmer than about 16 - we're on a hill so the garage is ground floor at the front and buried at the back.
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Re: dead yeast

Postby HTH1975 » Mon Jul 09, 2018 20:28

oldbloke wrote:In a room that never gets colder than about 5 or warmer than about 16 - we're on a hill so the garage is ground floor at the front and buried at the back.


I store my dry yeast in the freezer. Supposed to keep longer that way.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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