Ingredient storage times.

[Greenhorn]

I've just set out today on the road to AG with an order of stuff from the homebrew shop.

All very exciting.

After my first 5l brew I'll have some grain and yeast left over. What is best way to keep all the various ingredients, and how long can I expect them to last?

Cheers.

 

[brumbrew]

Air tight, cool and dark etc. I'm sure there's a thread about this already. Mango chutney barrels I believe.

 

[Leon103]

For grain use those vacuum bags and put somewhere air tight. I went my an Indian and got a chutney tub. Hops in the freezer and dry yeast somewhere dry and cool

 

[MyQul]

As leon says those vaccum bags are great but if you don't have any just use zip lock bags filled up as much as possible so then put em in big tuppaware style boxes. That's what I do anyway and I try to make sure I use my crushed grain up within a month.

hop pellets can last up to two years in the freezer. I'm not sure about leaf though

 

[Greenhorn]

Cheers guys.

I was thinking of those tupperware type boxes with the O ring seal and the big clips around the lids.

Only a month for crushed grain? I might struggle to use the speciality ones in that time. Even buying at the smallest amounts.

Hops in the freezer should't be a problem as they don't take up a lot of room.

Any ideas on storing yeast?

 

[brumbrew]

I just keep mine in the back of the kitchen junk draw (we all have one - don't we?)

Cool and dark, I keep the kwik clear in there too.

 

[MyQul]

Cheers guys.

I was thinking of those tupperware type boxes with the O ring seal and the big clips around the lids.

Only a month for crushed grain? I might struggle to use the speciality ones in that time. Even buying at the smallest amounts.

Hops in the freezer should't be a problem as they don't take up a lot of room.

Any ideas on storing yeast?

The grains may well last more than a month, I personally just try to use mine up by then. The more highly roasted grains like chocolate and black can last (ive read) for months as all the moisture has been kilned out of them.

Yeast; 2 or 3 weeks in the fridge after that you need to make a starter (were talking harvested yeast from the bottom of a previous brew)

 

[Greenhorn]

Right, cheers fella.

Most of my reading so far has been on other aspects. Maybe it's time to do some yeast research.

 

[JapanBrew]

Right, cheers fella.

Most of my reading so far has been on other aspects. Maybe it's time to do some yeast research.

It's really easy. Now I never toss my trub after a batch. I collect, feed, wash and separate over a span of 5 days. It can get tricky (and messy) sometimes. But now I have 6 or more jars of yeast in the fridge just waiting to be pitched. Just make it part of the bottling and cleaning phase.