using off yeast

[jceg316]

I picked up some very cheap off dried yeast from my HBS, a couple packs of lager yeast and a couple packs of wine yeast. I will rehydrate them before I pitch but is there anything else I should be aware of before I use this yeast? Will the flavours be different to normal in a bad way? Should I make any kind of starter etc?

Thanks

 

[duncans]

You can make a starter if you want or just use double.

I would make a small starter at 1020 ish 24 hours before. Say 25g of DME in 500ml of water, boiled and cooled. This will help improve yeast health rather than cell count. A spoon tip of yeast nutrient would be good if you have it.

If the yeasst is healthy you shouldn't get off flavours.

If you want you can then do starters with 1040 DME for cell growth.

 

[MyQul]

I've read you shouldn't make a starter with dried yeast as it uses up all it's reserves of energy that dried yeast have specially stored during the drying process. But then I've read posts on other forums where people have ignored this advice and say the yeast was fine.
Never made a starter with dried yeast myself only re-hydrated it

 

[jceg316]

Thanks for your replies. I too have heard not to make starters for dried yeast, but thought as it's past its sell by date maybe this is the time for one.

I'll probably use 2 packets per brew as it's less effort than a starter, and probably less risk.

The S33 has only just past the sell by date so I reckon it's fine if I rehydrate it.

 

[Covrich]

Yes I see that a lot on here people suggesting starters with dry yeast.. You can rehydrate and if you like "proof" it.. I think that is what people mistake for being a starter.. Starters with dry is not recommended AFAIK.

From what I just read in my yeast book actually and from whitelabs, most yeast flavour compounds are produced within the first 72 hours.. So yes if your going to increase your pitch best do it at the start and not more later.