Old Yeast Slurry

Over The Cliff Brewing

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I have a slurry of S-33 from last November. It smells and looks ok. Should I toss it or try using it. I was thinking of making a small amount of wort (1500ml) or using the same amount of apple juice to test the viability. What do you think?
 
I think that would be a fine idea, one that I am interested in learning your results.
 
yeast losses potency over time, but if you are going to make a starter anyway, you may just have to do multiple stages.

it greatly depends on how the slurry was stored.
 
I have a slurry of S-33 from last November. It smells and looks ok. Should I toss it or try using it. I was thinking of making a small amount of wort (1500ml) or using the same amount of apple juice to test the viability. What do you think?

Try it. I've rebuilt slurry older than that.
 
I've got a blend of saison and brett yeast that I use every six months. The first few batches I'd just pitch the whole slurry and it worked. These days I'll prop it up via a starter. I haven't really noticed a massive difference in taste, but the starter approach definitely avoided problems with lag when I just pitched the slurry.
 
Probably good. Ive used slurry 2-4 months old many times. i make a starter just to make sure its ok. i still have some Kolsch yeast from last Fall. was going to toss it but maybe i'll fire it up and brew something.
 
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Probably good. Ive used slurry 2-4 months old many times. i make a starter just to make sure its ok. i still have some Kolsch yeast from last Fall. was going to toss it but maybe i'll fire it up and brew something.
Well, it came back to life , not exactly ripping but but the flask is murky on day 2 and there’s bubble every 10-12 seconds. Yeast is 8-9 months old
EF41BA32-DAF9-4258-9B8D-AF0F31ECB96D.jpeg
 
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