Yeast Best By June 2012 - Still Good?

Make that starter and if everything seems healthy you should be good to go.

 

http://www.mrmalty.com/calc/calc.html

 

This the type of scenario when I'm glad that I use http://www.yeastcalc.com/

At the very least I'd step it up twice w/a .5L then a 1.5L.

Note that I changed the initial cell count to reflect two vials. Also I normally try to keep the inoculation rate between 50-100.

As far as the viability, I think that's a crap shoot. I know that in the summer for my LHBS, by the time that they get the yeast all the ice packs have melted and it's a bit warm. This is just my practice, but the yeast that I get in the winter I don't mind sitting on. The summer yeast I try to use quicker and I assume the viability to be lower.

 

1.5L?

You might want to test any new and especially larger flask w/water first. This new 2L flask that I bought is a PITA and loves to throw stir-bars. Never had an issue before. But nothing more frustrating than finding this out when you have a fresh starter.

 

About a month ago, I was in my LHBS and the owner asked if I brew lagers often. I told him a few times year, and he said he had some expired yeast. He gave me a vial of German Lager Yeast (WLP830) for free, and it was about a month past the "best by" date. Like I said, that was about a month ago, so now it's 2 months past "best by" date. I built up a starter and pitched into my helles on Saturday. By Sunday afternoon, it had a nice fat krausen and looked happy. So I say go for it.