Refreshing old yeast

Yeast & Fermentation
1

Every once in a while I’ll go through my inventory of yeast to refresh it with new starters. Found one I had overlooked. Ten milliliters of WY 3787 harvested from the blow off bucket on 6/21/15. I had refreshed it once before with a 0.5 liter starter on 1/12/16.

0.25 liter starter wort of 1.020 SG on 11/9/16 and 0.25 starter wort of 1.040 SG on 11/16/16. Very out of balance inoculation rate. I just wanted to keep the yeast in the same pint jar.

550resized.jpg900×675 302 KB

Might not even use the yeast again. Didn’t care for the Velvet Rooster brewed with it. Although I might brew it again as a challenge to get a Belgian I like.

I’ve had the yeast sitting at room temperature since 11/18 to see if something grows on top of the spent wort. Blow off bucket the yeast was collected from wasn’t sealed for a couple of days and contained tap water.

2

Is that some evidence then of krausening on the side of the jar? Sneezles61

3

The picture was taken in the AM soon after the krausen had dropped over night. Using the swirl as often as possible method.

1 Like
4

I am enjoying that type of yeast starting method, very simple, no fussing. So you are showing that yeast CAN be stored for a while. Now to see how it tastes after being used in a brew? Sneezles61

5

I’ll probably need a recipe other than a Tripel if I do use it.

6

something small and clean? A verification that the yeast didn’t go rogue? Sneezles61

7

How about 2 row and Biscuit malt to 1.040 and 20ibus. A Belgian blonde ale.

3 Likes
8

I’ve had yeast for almost 9 months, so this helps me think it can go longer. Sneezles61

9

I did that earlier this year…oz of azacca at flameout and fermented with wy3942…tasty little beverage.

10

I’ll have to get a recipe together. Partial mash most likely. Will be heading to a nearby town in a couple of weeks. A place there that has home brew stuff. Maybe not grain though.