I have some Wyeast Forbidden Fruit manufactured in July of last year that I’d still like to use. Would you all use liquid yeast that’s almost a year old? I was thinking I’d build it up in a low gravity starter… Say 1.020… then decant that and hit it again with normal starter wort around 1.040
Yup, make a starter. I did with the yeast below that had a use by May 2019. Did 2 1L cycles (edit: of 1.040) and I now have a big ‘ol bunch of beautiful looking yeast corralled in the fridge.
I did the same just this week, building up from the tiniest bit of over a year old Brett TYB-261.
I went for a 1 liter starter of 1.05. It took about 3 days to get to completion rather than the 24 hours of a health new yeast. I think Brett is slower by nature however.
Definitely. I’m about to resurrect some yeast about that old myself.
Mine was even older than I thought. 300ml WY1056, 3/17/2019 last fermentation end date. Of course brewersfriend yeast calculator said it was 0% viable.
I made a 2 L starter with all 300ml in a 2gal jug and shook it until the jug was almost 3/4 full of foam. Fermentation was less than impressive but I gave it a shake each time I was near it and there was a decent foam cap each time. I let it ferment out, cold crashed it and added another 2 L starter wort the night before brewing. Crazy foam with just a little shaking and each time I swirled it.
I was a little concerned when I went to pitch and it seemed like I was on the down side of fermentation but both fermenters took right off at 61F and had a nice inch or so of foam next morning. Chugging along nicely at 63Fnow. Plan is to pull it from the swamp coolers on day 4-5 for first DH, in the keg with second DH in 10 days and serving by 14 days. We’ll see…
Never give up on the yeasties! They’re resilient lil buggers.
I’m with you Dannyboy!!