Does anyone have tips on Yeast storage for the Wyeast packets? I get to NB about once every two months, and would like to pick up enough for that length of time. Has anyone had issues starting from the packet after its been in the fridge for 6-7 weeks?
Two months isn’t an issue as long as you make a starter.
I was hoping not to make a starter, has anyone had issues with old yeast and not making a starter?
A two or three gallon batch at 1.035 might work, but anything stronger or larger would be much better served by a starter.
It may not be a “best practices” situation. But you could go with out making a starter.
Common thought is that the smack packs by themselves are not enough yeast for a 5 gallon batch of beer. Add in the fact that the pack is 3-4 months old. You will see an increase in the lag time and possibly off flavors. If your taste buds are in tune with that. I doubt I could tell the difference.
While you are there, pick up a couple pounds of DME and a 1 gallon jug for a starter. 
