It was Dec 14 when I washed the yeast I only did it ounce because it appeared clean and most people who responded said it did not need it anyway… They did however mention that I should use it within a month and well it has been over that time. have been hit with some minor financial issues but that is for a diffrent board. My question is is there a a way I can tell if it is still good, should I make a starter or just get to room temp and pitch. shoul I use the whole Jar or how much. This will be my first time re-using so I am a bit curious. any help you could provide would be great.
I would make a starter to be on the safe side. How much yeast do you have? If you have like quart, I’d add about a quarter of it to the starter and save the rest.
Ok so ot is not that that the re claimed yeast is more likeley to go bad but that is may loose some vitality, Woodlandbrew says it is really not that big of a probablem just make sure you get it started.
If it were me I would simply use the Mr Malty calc to calculate amount of slurry needed for 100B viable cells using a 25% viability loss per month. (Starting with 60% viability at one month) And build a starter using the 100B cells.
Do have a link to mr malty I guess I could google it, I am aslo am brewing tomarrow, a Irish red and a Honey brown, irish extract honey all grain going to try doing both at same time using diffrent yeast.
As mentioned in my previous post you must calculate the viability by using 60% at one month and a 25% viability loss per month after that for slurry. This would be 60% @ one month, 45% @ 2 months, 33.75% @ 3 months, etc. You can alter the Mr Malty calc to show you the amount of yeast needed at your current viability to start with a simple to work with 100B viable cells.
When viabilty has dropped below 90% a simple methylene blue test is no longer considered to be accurate. Fluorescent dyes such as (Mg-ANS) which require a fluorescent microscope are far more accurate for testing viability.
Yeah I know I am behind so I chose just to buy a diffrent yeast, I will try to use the yeast next week and do a three step starter, I will set my brew day on that idea so figureing giveing 2-3 days I should be ready the 9th or tenth, I have to do the cals using mr.Malty as suggested so I will do that, I hae DME, as well as I bought a few extra pounds of two row, (the base for my beer today) so I will get it started. I really appreciate all the advice on this because I am really scared of wasteing this beer. The LHMS said if it doesn’t work just to buy a wyeast from them and pith that so I guess there is a fall out plan.
I am doing a Honey Broen AG,
and a Irish red extract… going to start in three hours got a meeting at church this morning so I have to wait…
