Author Topic: Bringing yeast back from the dead...  (Read 1235 times)

Offline homebrewdad7

  • Assistant Brewer
  • ***
  • Posts: 212
    • View Profile
    • Homebrew Dad
Bringing yeast back from the dead...
« on: September 15, 2015, 03:02:07 PM »
For those calculations that say that you have no viable liquid yeast after a few months, I say "neener neener".  I just successfully spun up a starter of WLP037 that was nearly a year old, and it seems to be doing great.

Full blog post (with pictures and video! ;)) - bringing yeast back from the dead.
« Last Edit: September 15, 2015, 03:45:02 PM by homebrewdad7 »

Offline jtoots

  • Brewer
  • ****
  • Posts: 311
    • View Profile
Re: Bringing yeast back from the dead...
« Reply #1 on: September 15, 2015, 03:33:02 PM »
broken link  :o ;D

Offline homebrewdad7

  • Assistant Brewer
  • ***
  • Posts: 212
    • View Profile
    • Homebrew Dad
Re: Bringing yeast back from the dead...
« Reply #2 on: September 15, 2015, 03:45:28 PM »
Good grief.  That's twice in a row that I've done that!  Need to preview my links, no?

Sorry about that - the link is fixed.

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19920
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Bringing yeast back from the dead...
« Reply #3 on: September 15, 2015, 04:18:57 PM »
I've successfully used 3 1/2 year old WY3522.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline homebrewdad7

  • Assistant Brewer
  • ***
  • Posts: 212
    • View Profile
    • Homebrew Dad
Re: Bringing yeast back from the dead...
« Reply #4 on: September 15, 2015, 04:22:13 PM »
We have a new leader in the clubhouse!  My buddy Matt has done two year old yeast... 3.5 year old takes the cake, I'd say.

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19920
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Bringing yeast back from the dead...
« Reply #5 on: September 15, 2015, 04:24:24 PM »
We have a new leader in the clubhouse!  My buddy Matt has done two year old yeast... 3.5 year old takes the cake, I'd say.

It was a year and a half old when my LHBS gave it to me rather than toss it.  It sat in the back of my fridge unnoticed to another 2 years.  When I discovered it, I decided I had nothing to lose but a bit of DME if I tried to start it up.  Started with 1 qt. of 1.020 wort and stepped up a couple times with stronger wort.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline chumley

  • Brewmaster
  • *****
  • Posts: 980
    • View Profile
Re: Bringing yeast back from the dead...
« Reply #6 on: September 15, 2015, 04:33:20 PM »
In 2011. I gave a guy in our local club a six-year old slant of Brewtek CL300 Belgian ale yeast.  He made a starter, and it took off in a week. After he brewed with it, I got some of the slurry back and made a killer tripel with it.

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19920
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Bringing yeast back from the dead...
« Reply #7 on: September 15, 2015, 04:34:19 PM »
In 2011. I gave a guy in our local club a six-year old slant of Brewtek CL300 Belgian ale yeast.  He made a starter, and it took off in a week. After he brewed with it, I got some of the slurry back and made a killer tripel with it.

WINNER!

I loved CL300.  Seems like it was Westmalle yeast.  What do you think?
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline homebrewdad7

  • Assistant Brewer
  • ***
  • Posts: 212
    • View Profile
    • Homebrew Dad
Re: Bringing yeast back from the dead...
« Reply #8 on: September 15, 2015, 04:35:21 PM »
And now, we have six years.  Though, to be fair, a slant is a little different than a vial of liquid yeast.

Probably not THAT different, but still...



Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19920
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Bringing yeast back from the dead...
« Reply #9 on: September 15, 2015, 04:36:58 PM »
And now, we have six years.  Though, to be fair, a slant is a little different than a vial of liquid yeast.

Probably not THAT different, but still...

If anything, I'd think it would be more fragile.  The recommendation is to reculture slants every 6 months.  chumley, did you do that?
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline chumley

  • Brewmaster
  • *****
  • Posts: 980
    • View Profile
Re: Bringing yeast back from the dead...
« Reply #10 on: September 15, 2015, 04:41:03 PM »
And now, we have six years.  Though, to be fair, a slant is a little different than a vial of liquid yeast.

Probably not THAT different, but still...

If anything, I'd think it would be more fragile.  The recommendation is to reculture slants every 6 months.  chumley, did you do that?

No, I did not reculture the slant.  It was straight from the lab.

Yes, it did seem a lot like Westmalle yeast, in regards to taste.  I bought it after reading an old Zymurgy article where tripel wort was made at a local brewpub, and split between 8 or 9 different yeast varieties.  The CL300 was the taste panel winner.

Offline homebrewdad7

  • Assistant Brewer
  • ***
  • Posts: 212
    • View Profile
    • Homebrew Dad
Re: Bringing yeast back from the dead...
« Reply #11 on: September 15, 2015, 04:51:57 PM »
So even more impressive, though really, six years already boggles the mind. 

I love good Belgians.  Would love a chance to try this yeast.

S. cerevisiae

  • Guest
Re: Bringing yeast back from the dead...
« Reply #12 on: September 15, 2015, 05:42:28 PM »
If anything, I'd think it would be more fragile.  The recommendation is to reculture slants every 6 months. 

As long as it is kept aseptic, a slant is definitely less fragile.  The culture grows in the presence of O2, and it does not lie in its own waste.  I have subcultured slants that were two years old without any problems.  I have maintained cultures on slant for over a decade.  Granted, the cultures were periodically subcultured, but I do not believe that I subcultured more frequently than once per year.

« Last Edit: September 15, 2015, 07:54:15 PM by S. cerevisiae »

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19920
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Bringing yeast back from the dead...
« Reply #13 on: September 15, 2015, 05:44:35 PM »
If anything, I'd think it would be more fragile.  The recommendation is to reculture slants every 6 months. 

As long as it is it is kept aseptic, a slant is definitely less fragile.  The culture grows in the presence of O2, and it does not lie in its own waste.  I have subcultured slants that were two years old without any problems.  I have maintained cultures on slant for over a decade.  Granted, the cultures were periodically subcultured, but I do not believe that I subcultured more frequently than once per year.

thanks for that info, Mark!
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19920
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Bringing yeast back from the dead...
« Reply #14 on: September 15, 2015, 05:45:17 PM »
So even more impressive, though really, six years already boggles the mind. 

I love good Belgians.  Would love a chance to try this yeast.

Having used it, although long ago, I'm 99% sure it's Westmalle, which is WY3787.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell