Using an old Wyeast smack pack

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Using an old Wyeast smack pack

Postby StevieDS » Tue Dec 06, 2016 15:50

I received my order today from Geterbrewed and was disappointed to see the Wyeast 1098 is almost 7 months old (this is the second time I've received old yeast from them).
I was wondering about the best way to use it, should I just bung it into a big starter or would it be better to use a small starter of say 200 ml and then step it up after a couple of days to 2L?

"The master has failed more times than the beginner has even tried."

Planning: Brett Amarillo Smash
Fermenting: AG52 Brett Saison v2, AG41 Lambic v2.0
Conditioning: AG51 Brett Saison, AG48 Biere de Garde, AG42 Westvleteren XII Clone, AG29 Lambic v1.0
Drinking: AG51 Brett Saison v1, AG53 Standard Bitter
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Re: Using an old Wyeast smack pack

Postby PhatFil » Tue Dec 06, 2016 20:19

IMHO pop the inner bag and if the pack balloons within 24 hours use as is ;)

if not make a starter from it..

i found a similar ale smack pack under the bottom flap of a useful delivery box, about a year after i had been using the box for 'stuff' ;) it worked a treat after popping and ballooning up ok ;)
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Re: Using an old Wyeast smack pack

Postby StevieDS » Wed Dec 07, 2016 12:59

Well the pack has swollen within 24 hours so it doesn't seem to be in too bad condition. I think I'll still do a stepped starter though cos I want to harvest some to use in a later brew.

"The master has failed more times than the beginner has even tried."

Planning: Brett Amarillo Smash
Fermenting: AG52 Brett Saison v2, AG41 Lambic v2.0
Conditioning: AG51 Brett Saison, AG48 Biere de Garde, AG42 Westvleteren XII Clone, AG29 Lambic v1.0
Drinking: AG51 Brett Saison v1, AG53 Standard Bitter
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Re: Using an old Wyeast smack pack

Postby HTH1975 » Wed Dec 07, 2016 15:02

I always order from BrewUK and get yeast that's been made in the last 4-6 weeks.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: Using an old Wyeast smack pack

Postby john luc » Wed Dec 07, 2016 16:04

Best to do a starter OK as that's probably about 11% viable at this stage. 1 liter starter @1038 should get it up the cell count.
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Re: Using an old Wyeast smack pack

Postby StevieDS » Wed Dec 07, 2016 16:34

Thanks for the advice. It's a fairly big batch of DIPA plus I'm overbuilding the starter to harvest, so according to the Brew United calculator I need either a 2.5L starter (which I can't do because I only have a 2L flask) or a 0.5L followed by a 1.8L, so that's what I've done. I have the stir plate going now with the 0.5L starter.

"The master has failed more times than the beginner has even tried."

Planning: Brett Amarillo Smash
Fermenting: AG52 Brett Saison v2, AG41 Lambic v2.0
Conditioning: AG51 Brett Saison, AG48 Biere de Garde, AG42 Westvleteren XII Clone, AG29 Lambic v1.0
Drinking: AG51 Brett Saison v1, AG53 Standard Bitter
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StevieDS
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Posts: 618
Joined: Sun Apr 06, 2014 15:14
Location: Northern Ireland


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