Old Yeast

mckay75 · Post by **mckay75** » Thu Feb 26, 2015 12:33 pm

Had a non brewing friend pick me up some Ringwood yeast from Noble Grape when they were in the city. Unfortunately for me it's about 8 months past its MFG date. All the online calculators are telling me the viability is nil. Should I still try to step it up or just try to get another packet of yeast in time for brew day (Monday).

LiverDance · Post by **LiverDance** » Thu Feb 26, 2015 12:44 pm

I've stepped up year old yeast before, so it can be done, but I've never had a time line to limit me

mcgster · Post by **mcgster** » Thu Feb 26, 2015 1:14 pm

I think the calculators all use the formula that has the population decline by ~ 0.7% per day which is an average of high losses at the start and much slowed losses as the population gets reduced. IMO they all vastly over estimate the population decline after a few months.. and like Brian said i have also stepped up ancient populations quite successfully.

mckay75 · Post by **mckay75** » Thu Feb 26, 2015 1:18 pm

thanks! Was thinking of starting with a smaller volume wort - say 500ml (1.020) and start from there. What size would you start with?

mcgster · Post by **mcgster** » Thu Feb 26, 2015 1:45 pm

Some go as low as 250ml but i don't bother, just 500 to 1L to 2L

Post by **LeafMan66_67** » Thu Feb 26, 2015 5:52 pm

I've started my supposedly dead yeast at around 1.025, 1.2L and had no issues. Decanted that, and started another 1.5L after that, pitched and had an amazing 3 hour lag time.

mckay75 · Post by **mckay75** » Fri Feb 27, 2015 10:05 am

LeafMan66_67 wrote:I've started my supposedly dead yeast at around 1.025, 1.2L and had no issues. Decanted that, and started another 1.5L after that, pitched and had an amazing 3 hour lag time.

I took your advice and created a 1.2L starter of the same gravity last night...and its sitting on my stir plate now. Anxiety is high lol...since I just finished building the stir plate the night before...so I'm still doubting my craftsmanship...AND it's Ringwood...my nemesis! Fingers crossed and hopefully the yeast gods are watching over me.

Post by **LeafMan66_67** » Fri Feb 27, 2015 10:16 am

FYI - I just put on some Kolsch yeast that expired the 1st week of December, same deal. 1.2L starter last night, will decant that Saturday morning, add another 1.5L at 1.030 OG to the slurry and let 'er ride until Sunday evening when I pitch it. It's tight, but has worked for me in
the past.

gm- · Post by **gm-** » Fri Feb 27, 2015 11:10 am

Trying to revive some Australian ale yeast that expired over a year ago, not very hopeful, but we will see. Started with 1 liter of 1.025 O.G. wort.

mckay75 · Post by **mckay75** » Tue Mar 03, 2015 10:09 am

Success!!

Result of the first starter - 1.2L @ 1.025 on Sunday morning:

image1.JPG

Result of second starter - 1.5L @ 1.030 this morning:

image2.JPG

Brewing tonight...hoping I can trust the calculators and will have enough for my brew.

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