Starter for old dry yeast?
  • C_BC_B
    Posts: 88,440
    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: 121,590
    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: 49,656
    either double it or go with a starter.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 88,440
    Sounds like doubling it wins out.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 49,656
    C_B said:

    Sounds like doubling it wins out.



    lazy FTW!

    C_BThym
    The pinnacle of lame and awesome in one singular moment. -Lake
  • ceanntceannt
    Posts: 53,828
    Rehydrate it.... you will know pretty quickly if it is not viable any more
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    Just have something else on hand as a backup, if it's dead...
    Never attribute to malice, that which can adequately be explained by stupidity.
  • C_BC_B
    Posts: 88,440
    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: 53,828
    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
    Never attribute to malice, that which can adequately be explained by stupidity.
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