4 replies to this topic

[ncbeerbrewer]

So I have been brewing up a few English style beers and really enjoying them so far in the last few weeks. I have a smack pack of Wyeast 1026 British Cask Ale yeast. The pack is from September 2008. Yes I know old. It was stored up till the beginning of last week in the fridge untouched. I brought it out and popped it. It has finally swelled to full expansion of the smack pack pouch. I loved brewing with this yeast back in 2008 and would really love to build this pack up and brew several beers with it. My question or problem is that I have never tried to bring an old smack pack back from the dead (the fully swelled pack gives me hope though) I am wondering if any of you can suggest a stepping up method to build this yeast up to pitchable for say a 1.050 English styled beer. I have a stir plate and a couple 2L flasks. What volumes would you build this up as? Any suggestions are welcome.

[MtnBrewer]

I would just keep stepping it up until I got the amount of yeast I wanted. That might be once or it might be 2-3 times; who knows how much of the yeast in the smack pack is still viable. No way to predict that so keep making yeast until you've got enough.

[djinkc]

I'm no expert but I brought a much older one back to life not too long ago. Assuming a 5 gal batch I would probably start with 1/2 L, let it ferment out, chill, decant and go with what would be your ideal volume. It really depends on how much yeast is still perking - and who knows.

[Mashtun]

I did this https://www.basicbre...8-CPR-for-Yeast with a White Labs vial about the same age. Worked fine.

[ncbeerbrewer]

Thanks for all the suggestions on building this yeast up. I will work it slowly and see how it grows. Thanks for the advice. I will report back with my results. Cheers!!