Fearing the inevitable here. Bought two Wyeast packs (3333 & 1332) in Minneapolis on Sunday (4/22) and forgot to put them in the fridge once we got back into Omaha. They’ve been in my basement, but the temp down there gets no lower than 55F.
Should I throw them and buy new ones? Would a yeast starter help?
I plan on brewing Saturday, so I’ll smack them early and see what happens…
This is good news…the hottest they got was a maximum of 65F. I can’t remember how long NB takes to ship items, but it had to be at least 2-3 days via UPS, and every time my beer has turned out pretty darn good.
We brew a beer. It sits around 65* for 2-3 weeks. We bottle or keg the beer. The same day we brew a new beer and toss it on the yeast in the bottom of the fermenter. Wonderful beer is produced!
It all depends on the volume and gravity of the beer and the freshness of the yeast. 5 gals, 1.050 or under and yeast that is no more than a month old, I’ll just pitch the 1 pack. Higher gravity or older yeast, I’ll make a starter. But yeah, Mr. Malty is the way to go when trying to decide.
I always make a starter for any beer over 1.040 OG…which for me is every beer I make! My experience of 419 batches has taught me that the beer always turns out better with a starter.
My first/only experience so far has taught me that using a starter leads to explosive activity! Start at the low end of the yeast’s temp range and put the reins on (employ temp controls) as soon as you pitch. I didn’t and things got crazy . It’s really incredible to behold.
I can see myself only using starters from now on, unless maybe I’m pitching fresh slurry or a dry packet.