Out of date liquid yeast?

[kimosabby]

Good morning all,

i have a liquid white labs WPL004 Irish ale yeast and going to do a dry Irish stout next week.

Beat before is 9th Jan 21; always been refrigerated including when delivered.

is it useable or shall I get afresh one?

 

[trueblue]

Build a decent size starter and it will be fine

 

[kimosabby]

Is it essential to have a stir plate for a starter?

 

[Scrattajack]

I used one recently that was out of date, though not by as much as yours, and it was fine.

Make a starter and see if it works but have a dried alternative to hand just in case?

 

[Scrattajack]

Is it essential to have a stir plate for a starter?

No. Just give it a shake each time you pass it.

 

[kimosabby]

Ok thanks was going to get a dried east anyway as usually have a couple on standby

I’ll have a read in the John Palmer book on starters. What’s the best am post on here for building a starter as not done it before but familiar with concept

 

[An Ankoù]

Ok thanks was going to get a dried east anyway as usually have a couple on standby

I’ll have a read in the John Palmer book on starters. What’s the best am post on here for building a starter as not done it before but familiar with concept

In a litre flask (or equivalent) boil ½ litre of tap water (not RO or distilled) with 50g malt extract. When it's cool, pitch the yeast in and cover the mouth of the flask with a bit of foil. Give it a bit of a swirl every now and then. It could take 3 or 4 days to get started. 1st Jan isn't all that out of date for a well-kept culture. Some of mine are much older than that.
I tend not to "build" cultures in progressively bigger flasks, instead I pitch into a stove-top batch of 12 litres of something experimental and then use the top crop or yeast cake from that to inoculate a full-size wort. But each to his own.

 

[kimosabby]

In a litre flask (or equivalent) boil ½ litre of tap water (not RO or distilled) with 50g malt extract. When it's cool, pitch the yeast in and cover the mouth of the flask with a bit of foil. Give it a bit of a swirl every now and then. It could take 3 or 4 days to get started. 1st Jan isn't all that out of date for a well-kept culture. Some of mine are much older than that.
I tend not to "build" cultures in progressively bigger flasks, instead I pitch into a stove-top batch of 12 litres of something experimental and then use the top crop or yeast cake from that to inoculate a full-size wort. But each to his own.

Quick question when do you know its where it needs to be with fermentation and is fermentation temp 18-21?

 

[An Ankoù]

Quick question when do you know its where it needs to be with fermentation and is fermentation temp 18-21?

It depends on the yeast, but, yes, I tend to try to keep my ales and stouts at about 19C.
I'm not I sure I understand the first question. Sorry.

 

[kimosabby]

Sorry should have been clearer; when you build the starter how do you know when its ready to added to the wort?

Also when the starter is fermenting is it the same temp as fermenting the primary fermentation as you say 19C?

 

[Brewnaldo]

Got a wyeast Irish Ale starter on just now. But concerned about it. Sounded fizzy when I activated but it has been in starter wort since this morning and really no activity to speak of. A starter shouldnt take several hours to get moving should it? I certaibly dont recall such a lag on previous ones

 

[kimosabby]

Got a wyeast Irish Ale starter on just now. But concerned about it. Sounded fizzy when I activated but it has been in starter wort since this morning and really no activity to speak of. A starter shouldnt take several hours to get moving should it? I certaibly dont recall such a lag on previous ones

I’ve had 24 hours before yeast has started any visible action; what’s your temp running at?

 

[foxbat]

Sorry should have been clearer; when you build the starter how do you know when its ready to added to the wort?

It's ready when the growth phase is over. Visually that's a hard one to spot so most people would suggest you can tip it in at high krausen. Me, I let it ferment all the way out then decant some off for the fridge to use as the 'yeast pack' for the next brew then chill the remainder so I can decant off most of the spent starter wort before tipping it into the main wort.

Also when the starter is fermenting is it the same temp as fermenting the primary fermentation as you say 19C?

You're looking to maximise growth, not make beer, so 19 or 20 is a good target for both lager and ale starters.

I’ve had 24 hours before yeast has started any visible action; what’s your temp running at?

I've had starters where there's been no visible krausen at all whilst on the stir plate, though those have been bottom-fermenting lager yeasts to be honest. Ale yeasts generally will create at least some krausen which could come and go while you're asleep, leaving behind a tide-mark as evidence on the side of the flask. The colour change is the give-away as the increased density of yeast in the wort turns the starter a lighter creamy colour.

 

[kimosabby]

Seems quite critical planning ahead with the starter to match with your chosen brew day. Whilst there are many variables seems to be 2-4 days ahead of brew day?

also I’ve read you pour away the thinner fermented beer which is on top of the yeast is that right?

 

[Brewnaldo]

I’ve had 24 hours before yeast has started any visible action; what’s your temp running at?

Its room temp, just sat in the kitchen. Just gave it another shake there and its started gassing off the way I would expecr now finally. Just never seen a starter take so long to get going. Glad it is going tho, or I would be cancelling tomorrows brewday