BeerBorg

So I bought a bulk package of us-05, and without really thinking it through, once I open it how do I store or repackage the yeast without ruining the viability. Has anyone stored yeast after opening it and had any luck down the road? I am worried about infecting the yeast.

Maybe use a seal-a-meal to repackage it?

I thought about that

Everything I have read said to use the yeast soon after opening, so that's a new one for me. It would take me a long time to use a 500 gram package of yeast (43+ 5 gallon batches). From the yeast info for S-05 "Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening."

Yeah I read that on their site. I was going through some of my vacuum sealer attachments and came across a mason jar sealer, so I think I will try that. I can boil and dry that then fill and vacuum. I do 13 gallons of beer at a time, so that would be a little under 20 brews.

There are 8 oz Mason jars.

For what it's worth, I add additional yeast to make sure my sour beers carbonate. I use 2 grams of champagne yeast per 5 gallon batch. I have opened a pack of yeast, taken out the required amount and sealed the open pouch in a ziplock bag with as much air squeezed out as possible. I stored it back in the fridge and used another 2 grams from the same pouch 8 months later and that beer carbed just fine too. I know it's not the same, but close in theory. I could imagine the results would be the same, especially if vacuum sealing.
In fact I have another 5 gallons to bottle that I brewed November of 2014 and I still plan to use yeast from the same pack. Though it might carb on its own, it could take 6 plus months due to the age of any surviving sacch yeast in the beer even if it carbed at all. By adding the additional yeast it never fails to carb within a few weeks.

The_Professor wrote:There are 8 oz Mason jars.

That is kind of what I was thinking about using. That way I could separate and not have to open the same one all the time.

Success so far on this. I use 33 grams per batch, I got jars that hold 66 per jar. So I am only opening twice. Lately I have been brewing every weekend trying to perfect and duplicate. So I am calling this little experiment a success. But I do miss using different strains.

Awesome, well done, Whammo! Glad you figured out a method that worked out.

Just a quick update, I only have 4 more batches to brew with this yeast and am still getting good strong fermentations and attenuation. I am still calling it a success

It does sound like a success. Are you going to try it with other yeasts?

Hell no ,what a hassle to save a few bucks

Inkleg wrote:For what it's worth, I add additional yeast to make sure my sour beers carbonate. I use 2 grams of champagne yeast per 5 gallon batch. I have opened a pack of yeast, taken out the required amount and sealed the open pouch in a ziplock bag with as much air squeezed out as possible. I stored it back in the fridge and used another 2 grams from the same pouch 8 months later and that beer carbed just fine too. I know it's not the same, but close in theory. I could imagine the results would be the same, especially if vacuum sealing.
In fact I have another 5 gallons to bottle that I brewed November of 2014 and I still plan to use yeast from the same pack. Though it might carb on its own, it could take 6 plus months due to the age of any surviving sacch yeast in the beer even if it carbed at all. By adding the additional yeast it never fails to carb within a few weeks.

I think the biggest concern keeping the opened pack of dry yeast around isn't viability if stored correctly (cool temps, etc.) but potential contamination with other beer infecting organisms after opening / while being transferred to another container, or what not.

Which doesn't matter very much for your sours

It might matter for someone else trying to make a regular ale.

Vacuum sealing would probably help in this regards, it's unlikely the beer bugs would like that, where the dry yeast has been adapted to survive in that environment.

But I think the recommended use instructions are mostly CYA on the part of yeast manufacturer, as they can't guarantee the level of contamination once it's opened.

i do vacuum seal the jars. Another key is proper lab techniques to sanitize your transferring utensils ( I knew microbiology would pay off eventually).