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Starter for old dry yeast?
  • C_BC_B
    Posts: 77,628
    I have some Cotes de Blanc yeast that is 6 months passed it's best by date. Should I make a starter for it, proof it on brew day, or double up and dump it dry?
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 103,758
    It's probably fine, but doubling it up to get rid of what's left is a fine idea. You could proof it on brew day, but only do it if the result of the proofing will change something...
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,877
    either double it or go with a starter.
    "Oh, you were serious? I was drunk."-C_B
  • C_BC_B
    Posts: 77,628
    Sounds like doubling it wins out.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 46,877
    C_B said:

    Sounds like doubling it wins out.



    lazy FTW!

    C_BThym
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,468
    Rehydrate it.... you will know pretty quickly if it is not viable any more
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,468
    Just have something else on hand as a backup, if it's dead...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 77,628
    ceannt said:

    Rehydrate it.... you will know pretty quickly if it is not viable any more



    it will not bloom if it is dead?
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 48,468
    C_B said:

    ceannt said:

    Rehydrate it.... you will know pretty quickly if it is not viable any more



    it will not bloom if it is dead?


    Pretty obvious in about ten minutes
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.