Yeast lifetime

[chrisbooth0070]

Im thinking of using a liquid yeast in any brews I do from now on but I dont know much about them. Was wanting some info on how to cultivate them and mainly to see how long they will last in the fridge because I do not brew very often, so need to know whether it is worth me doing.

Chris

[chrisbooth0070]

After reading my new book I have learned that they can last for upto a month, but I dont brew that often so I dont think I will bother cultivating any.

Will need to plug my small bedroom fridge in though to keep the temp correct when storing because the main fridge in the house seems to fluctuate between 10C and freezing everything because my mums keeps turning it up (or would that be down ).

Anyway, I was wondering how long yeast usually has left of its use by date when it is purchased. I use Leyland Home Brew as it is only 10 mins away, so anyone who has ordered off them got a rough idea?

Finally, when starters are made, can brewing sugar be used in the solution instead of malt, as I have half a bag left and it isn't going to be used for anything else?

[jasonaustin]

They last longer than a month if kept in a fridge (at fridge temperatures ). A Wyeast pack claims viability for 12 months from date of manufacture. I use a pack and make it up to 2L and then split it into 4 bottles which are what I use to make a starter each brew. I have successfully used these after many months (about 9 is the maximum I have used I think, but I'm sure they would last longer). All I do is allow slightly longer for the starter to get going - I use 6 hours plus 1 hour per month stored.

EDIT: last time I ordered yeast from Leyland was in June. One pack that I haven't used yet it is dated Feb 2006 (manufacture date)

[Jim]

I've used split starter bottles more than 6 months after dividing a Wyeast pack and they've been fine.

You do need to keep them in the fridge, though.

After 6 months, I found the yeast becomes sluggish to start (though it's still usable). I think this is due to gradual cell death, which means that when you make up the starter you're starting with fewer viable cells.

[Kev.]

I've recently used a whitelabs yeast that had been stored on a slant in the fridge since Feb 2005 with no problems in fact it took off like a rocket!

[chrisbooth0070]

I've recently used a whitelabs yeast that had been stored on a slant in the fridge since Feb 2005 with no problems in fact it took off like a rocket!

Well I guess I was wrong then. Thanks for everybody's input. Will save me some money in the long run.

When you split the starter, do you wait until it has stopped fermenting before refriderating or use the cold temperatures to stop the fermentation.

Thanks

Chris

[Jim]

I've recently used a whitelabs yeast that had been stored on a slant in the fridge since Feb 2005 with no problems in fact it took off like a rocket!

Well I guess I was wrong then. Thanks for everybody's input. Will save me some money in the long run.

When you split the starter, do you wait until it has stopped fermenting before refriderating or use the cold temperatures to stop the fermentation.

Thanks

Chris

I let mine ferment almost right out - after all the vigorous fermentation has died down, but before activity stops altogether.