Likely a stupid noob question regarding yeast

Discussion in 'Homebrewing' started by zac16125, Feb 7, 2014.

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  1. zac16125

    zac16125 Grand Pooh-Bah (3,432) Jan 26, 2010 South Carolina
    Pooh-Bah Trader

    So like the title says, this is probably a stupid question, but I dont feel bad because the internet is full of stupid things. So my question is this. Is there any harm is using half a dry yeast package, taping it up, then using the other half a couple weeks to several weeks later?

    Heres the scenario. Im (obviously) very new to home brewing. Since Im new, and am having lots of fun experimenting around with recipes, I am brewing small 1 gallon batches. The batches only require about 1/3 of a dry yeast package to achieve good fermentation. So is there any harm in using 1/3 of the package, taping it up, then using more for the next batch. Will this method either kill the yeast or in some way make the beer batch more prone to infection? I know people harvest yeast and re-pitch, so Im thinking it shouldnt be a problem, but I just wanted to check with you BA experts and get your take.


    Thanks!
     
  2. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    Others will have greater experience than I to give more details. However, with yeast age you are going to lose viable yeast cells. Many online yeast pitch calculators take into account the age of the yeast; so the longer you wait, the more die. Does losing some yeast cells matter, well in depends. Bigger beers need more cells. Simply put, the idea is to keep yeast happy. Don't shock them with big shifts in environments, either by pitching them into big beers without lots of help from friends or changing temp or gravity on them. Of course more details are needed to give you a definitive answer, but if it's a low gravity where you don't need a big pitch rate, may not be any issue what so ever. You do have a couple options if you want to take what you have and increase pitch rate. First as you've already stated you can harvest. Or as a second option, you can build a starter to up the count.
     
    #2 InVinoVeritas, Feb 7, 2014
    Last edited: Feb 7, 2014
  3. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    For one gallon batches, you're certainly NOT going to need the whole thing, or you'd be way over pitching. Obviously you either waste it by chunking out the excess, or save it for the next batch. I'd save it. I would also make sure you sanitize whatever you cut it open with, and sanitize a piece of foil, wrap it in that, then tape it closed.

    Besides, how bad can a worst case scenario be for a one gallon batch? :rolling_eyes:
     
  4. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    For a 1G batch, pitch one level teaspoon (there are ~4 tsp / 11gm package)
    Close the package tightly then seal with a short piece of painter's tape or a rubber band.
    Store in fridge.
    Shelf life is the expiration date on the package.
     
  5. zac16125

    zac16125 Grand Pooh-Bah (3,432) Jan 26, 2010 South Carolina
    Pooh-Bah Trader

    Thank you everyone.
     
  6. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I'd tape it completely shut and seal the yeast package in a zip-lock bag. I'd also hurry along and make sure I use the rest of that yeast ASAP. Better safe than sorry here.

    My general rule of thumb here is that if I can't use this yeast within a month, I'll either use the whole sachet of yeast or I'll throw the rest out (after that month).
     
  7. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    The shelf life of yeast is much, much longer than liquid. IIRC, the date of Safale yeast is two years after manufacture.
     
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