Beer Forum

What up networks

I have a vial of yeast bay farmhouse sour and brussels brett blend which i got from a yeast lucky dip which both expired in march. Im hoping to nurse them up to strengh but im unsure of how do to it with them both being sours.

This is also my first sours so any other useful tips would be good to have.

Thanks jamie

They're probably fairly close to being just fine as is. If you're extra worried about them, do a 2-step starter, the first at ~1.020 & step it up to a ~1.040.

Just being cautious i think. Its just the 4 months past use by date and horror stories of yeast not starting.

Ive pitched the farmhouse into .75L of 1025. Do i let that ferment then decant or just add a 1L of 1040.

Jamie

jamie in the past wrote:Just being cautious i think. Its just the 4 months past use by date and horror stories of yeast not starting.

Ive pitched the farmhouse into .75L of 1025. Do i let that ferment then decant or just add a 1L of 1040.

Jamie

With bugs n Brett I don't stir starters, so no oxidation or acetic. And I just pitch the whole shebang

So if i addded another 1L of wort at 1040 to the starter just pitch it all as there will be bugs in the yeast and liquid.

I almost put it on the stir plate instead i just put it in a 2L pet bottle and gave it a little shake an now hopefully its started.

Do bugs not lose there viability over time as sacc does.

Jamie

Brett and bacteria typically have a longer shelf life than saccharomyces. If you plan on stepping it up, I would probably allow the starter to go to completion (give it 5-7 days, just to be sure), then chill overnight, decant and pitch your normal 2qt starter (1.040) on that and let it ferment out. Chill, decant, and pitch. You will be just fine.

Doesn't that farmhouse blend have sacch. in it too?

brewinhard wrote:Brett and bacteria typically have a longer shelf life than saccharomyces. If you plan on stepping it up, I would probably allow the starter to go to completion (give it 5-7 days, just to be sure), then chill overnight, decant and pitch your normal 2qt starter (1.040) on that and let it ferment out. Chill, decant, and pitch. You will be just fine.

+1. Plus 4 months past the exp. date isn't all that bad, even for Sacc.

Don't be afraid to give a swirl to bring everything back in suspension, especially if it seems laggy. Stirring it isn't that big of a deal. If it were mine, I'd probably give it a gentle swirl a few times a day.

Will fermenting it out not take a while with the bugs.

Ill give it a swirl when i get home. How will will i know when its done bar taking a hydro will it clear or do i just leave it for a week then chill and decant then add more wort and let it go decant and pitch simples.

Should the brett follow the same regime or just give it 1L of 1040.

Thanks jamie