How long wyeast

PortLargo , skivtjerry and CDennyRun like this. I am getting a new pack MrOH likes this. I had some wyeast that was 2. I did make a starter with it, and it did take off the next day. But I was really pushing the limits. I really recommend you get a new pack of yeast. I'd also recommend you use this calculator to see if you need to make a starter with your new yeast, or how many you will need with your geriatric yeast.

If the packaging date is over 1 month old, it is highly recommended that you make a starter. If it over 2 months old it is imperative that a starter by utilized for best results.

The yeast should be refrigerated upon receipt until desired for use. Activate package prior to brewing at the ration of one day prior for every month beyond the manufacturers date stamped on the package. Normal shelf life is five 5 to six 6 months if refrigerated. Locate the bulged seal area of the inner package. Place the palm of one hand between the bottom of the package and the bulged seal.

With your other hand, press firmly on the bulge to break the inner seal. You will know the seal is broken when the bulge is flattened. Next time I try using Wyeast I'll make a starter. I've never used a starter using Wyeast and I use it exclusively for all my beers. Everything I have brewed has been great.

The only time I would use a starter is if I was brewing a high gravity beer. Other than that a starter is unnecessary in my brewery. I think the Wyeast would be better without a starter than the dry yeast, personally. Oh boy maybe I should flip a coin:cross: Cooling the wort now Use the wyeast for this beer and not the nottingham. This style of beer is dependent on the yeast strain for some of its character and flavor.

But don't listen to the people that say a starter is unnecessary. Technically they are correct, the yeast will still make beer. But if you actually care about making a good product proper pitching rates are very important along with many other factors in brewing.

Just make one for your next beer. Allright gonna go with the Wyeast and hope for the best! Don't worry your beer will be fine, paying attention to detail will give you fantastic beer. Yeast and fermentation temps are the most important factors that will yield better beer.

Yep I think you'll be just fine. IMO unless you were a seasoned beer taster with years and years of experience, you probably won't be able to tell the difference between a beer fermented with a starter and one without. A fresh and healthy Wyeast pack will make great beer without a starter.

However, If the Mfg. Balto Well-Known Member. Well I did let it swell for about 30 hrs, so we'll see I guess. It's been in the fermenter for about 10 hrs now and still no blooping out of the airlock. NordeastBrewer77 said:. So you're saying that it's impossible to make "good" beer without making a starter? I would very strongly disagree with that notion as I have made wonderful beers without starters that I would be proud to give to even the most conceited beer snob on this forum.

I'm not saying that yeast starters are not important in making beer. We've all read the science behind it thousands of times. All I'm saying is that it isn't always necessary to make good beer. I didn't imply anything, I was just asking if that was your suggestion if you didn't think it would be good beer.

I think we both agree that Happypanties shouldn't worry and that it is very possible and highly likely that he will have a good beer that he will enjoy, starter or no starter. Brak23 Well-Known Member.

I found this website through this forum: Mrmalty. WHile you don't "need" a starter, its always good practice to do it. It lets you see that the yeast is active and healthy, as well as creating enough to make your brew. But the biggest reason for using a yeast starter is It takes a day or two extra planning. But the peace of mind is worth it.

Brak23 said:. Brulosopher Well-Known Member. Joined Jun 1, Messages 3, Reaction score One that came with the Kit? Or something you would normally have on hand? Balto said:. Gilby, maybe you should do a bit more reading on the subject of yeast, yeast health, and pitch rates and what those things contribute to the finished brew.

BrightSpotBrewing said:.