18 month old yeast - will it be any good

[jeg3]

My first post for quite a while, I've been happily brewing away and went from AG back to kits for a while.

Anyway, my brewery has opened its doors again and I got my old Wye Valley yeast out from the back of the fridge and decided to try and rouse it.

It's come back to life slowly and is now producing a reasonable amount of CO2, but will it be any good, or am I better just reculturing it from a HPA?

 

[MyQul]

I reckon It should be fine. A lot of the cells are probably dead so you would want to build it up again.

Theres plenty of anecdotal evidence across forums about yeast risen from the dead. I even read about someone who reckoned they revived 5 year old yeast

 

[Leon103]

If the starter is working then it's ok

 

[jeg3]

It took two days to wake up. I'll do 2-3 step ups.

I guess the proof will be in the pudding, but thanks for the vote of confidence.

 

[Sandimas]

Mine was fine. I did exactly the same as you - Wye Valley yeast in the fridge for 2 years, I stepped it up 4 times before pitching and it produced a great brew, I had a go at Butty Bach with it.

 

[Donny70]

They generally mutate somewhat from eating themselves but usually no flavour difference. I once left some wlp400 for 2 years and now it's a bottom fermenter. Produces a slightly tarter witbeer.


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