New BB Yeast supplies poll

[coatesg]

Good news, Paul! (Note to self - add dark crystal onto next order )

[joe37]

I was wondering how you maintain the sterile conditions when re-packaging the yeast?. Some months back I bought ten sachets of safale US-05 from BB. On the BB website the picture of the product was of the original Safale sachet but it arrived re-packaged in re-seal bags. I tried several starters that just would'nt get going properly - there seemed to be too few viable cells. I threw the rest away & bought some from my LHBS which was fine. Was I just unlucky on this occasion or has anybody else experienced similar probs.?

[mysterio]

I was wondering how you maintain the sterile conditions when re-packaging the yeast?. Some months back I bought ten sachets of safale US-05 from BB. On the BB website the picture of the product was of the original Safale sachet but it arrived re-packaged in re-seal bags. I tried several starters that just would'nt get going properly - there seemed to be too few viable cells. I threw the rest away & bought some from my LHBS which was fine. Was I just unlucky on this occasion or has anybody else experienced similar probs.?

From the Fermentis website:

10/ Can I use soft sachets?
No. If the sachet is soft to the touch, the seal has been damaged allowing Oxygen to enter the package. As the yeast enzymes will be activated, the glycogen reserves will be depleted causing a loss of viability over time.

[joe37]

Interesting info mysterio - thanks. I won't buy repackaged yeast again. It was dissapointing when it arrived re-packaged from BB & I did feel a bit duped since the pic on the BB site was original packaging. Live & learn I suppose.

[garwatts]

Interesting info mysterio - thanks. I won't buy repackaged yeast again. It was dissapointing when it arrived re-packaged from BB & I did feel a bit duped since the pic on the BB site was original packaging. Live & learn I suppose.

Never had a problem with repackaged yeast from BB. Also I have a 500g box of 04 that I have had in use since February/March and it is still working OK

[steve_flack]

I've not had problems with the US-05 I've bought from BB, nor the 500g pack of W34/70 I split up that's in my freezer. I do agree that it's a bit misleading for the BB website to have pictures of manufacturer packaged yeast sachets though.

Incidentally, don't make starters with dried yeast. You won't grow any more cells (the starter volume is way too small for that) and most likely will kill quite a few you already have (maybe half of them) due to osmotic shock. Just rehydrate the yeast in warm water as per the instructions on the yeast manufacturer's website.

[Stonechat]

I used the last of some repackaged US-05 and Windsor from Barleybottom that was bought back on 20th August 2008. It was stored in the freezer until 24 hours before brewing time, transferred into the fridge and then into room temperature a couple of hours before pitching dry onto the top of the brew. I give it 15 to 30 minutes and then stir well.

I have had no problems at all with Paul's yeast and would recommend the excellent prices charged and viability of the product to all on Jim's.

In fact, well done to him for going to the trouble of repackaging, as it is time consuming and very fiddly to do.

[joe37]

Incidentally, don't make starters with dried yeast. You won't grow any more cells (the starter volume is way too small for that) and most likely will kill quite a few you already have (maybe half of them) due to osmotic shock. Just rehydrate the yeast in warm water as per the instructions on the yeast manufacturer's website.

I usually just rehydrate dried yeast steve, but on this occasion since I was worried about repackaging issues I wanted to test a sachet in a starter rather than risk a brew ( turned out to be a good call ). I was concerned after reading this from chris-x1 whose comments are always worth reading .

I ca't see Muntons 'Gervin English Ale' Yeast being any different from the Vina stuff, I suspect they've just updated the sticker. It's just repackaged Nottinham yeast.

However!! The quality of this yeast has been under question in the past and some suspect that the re-packaging process is detrimental to the yeast (presumably from 500g packs of Nottingham to the 11.5g pack sold with a gervin sticker). Where as the branded Nottingham yeast packs are packaged in a sterile enviroment into foil packs flushed with nitrogen.

[WishboneBrewery]

The yeast I've had from BB has always been fine, dry sprinkled, Rehydrated, or a starter.
I've not treated my packets of yeast with the best respect either, and only recently started to keep mine in the fridge.

[leedsbrew]

on the new yeast range Paul. Fantastic to be able to get 500g as well.

[delboy]

I was wondering how you maintain the sterile conditions when re-packaging the yeast?. Some months back I bought ten sachets of safale US-05 from BB. On the BB website the picture of the product was of the original Safale sachet but it arrived re-packaged in re-seal bags. I tried several starters that just would'nt get going properly - there seemed to be too few viable cells. I threw the rest away & bought some from my LHBS which was fine. Was I just unlucky on this occasion or has anybody else experienced similar probs.?

I've never had a problem with the repackaged yeast, i just make sure they go in the freezer, could you give us some more info on how you went about making the yeast starter. Strangely I think there is a fair chance making a starter has duped you into thinking there was no activity.
IME if the starter is continiously stirred then often times it actually appears that little or nothing is actually occuring as the motion prevents a typical yeast head from forming. If it was just in a flask that was swirled occasinaly by hand then you would however expected to have seen a head forming.
But we would need to know what volume of starter you used, if it was several litres and only swirled occasionally and you didn't see a head forming then something looks to be wrong, if on the other hand it was a small volume then the yeast could easilly have exhausted the nutrients in the starter before they even got a chance to show some activity (its likely they would have kicked off big style in 5G of wort though).

[joe37]

I've never had a problem with the repackaged yeast, i just make sure they go in the freezer, could you give us some more info on how you went about making the yeast starter. Strangely I think there is a fair chance making a starter has duped you into thinking there was no activity.

Awhile ago del, before I knew better I used to make starters with dried yeast as instructed & recommended by GW in THE CAMRA GUIDE - Home Brewing 1993 so I know how viable & healthy dried yeast behaves in a starter culture, so I don't think it's that delboy me old son!


My experience with this appears to probably be an isolated case & down to other factors . I'll definitely continue to buy stuff from paul at BarleyBottom owing to his great prices & quick & reliable service. .Thanks paul. Just curious to know more about repackaging dried yeast and what, if any, problems can occur?. Maybe I take sanitaion too far!... I always sterilise the scissors before opening a sachet with the logic that it could be detrimental to the brew to introduce any kind of contamination at this stage.

Also, maybe "duped" was a bit strong but I do think that enthusiastic brewers do like accurate information & maybe this is something BB could have a look at

[Philipek]

Excellent. I don't need any dark crystal right now but the more stuff you stock the less imperative there is to shop elsewhere.

For anyone else reading this, dark crystal works really well in a bitter. 5% works for me.

Why would one use dark crystal instead of standard crystal?

What else can you use dark crystal for? How about a stout or a porter? Not having heard of it before, I picked some up but don't quite know what to do with it.

[delboy]

I've never had a problem with the repackaged yeast, i just make sure they go in the freezer, could you give us some more info on how you went about making the yeast starter. Strangely I think there is a fair chance making a starter has duped you into thinking there was no activity.

Awhile ago del, before I knew better I used to make starters with dried yeast as instructed & recommended by GW in THE CAMRA GUIDE - Home Brewing 1993 so I know how viable & healthy dried yeast behaves in a starter culture, so I don't think it's that delboy me old son!


My experience with this appears to probably be an isolated case & down to other factors . I'll definitely continue to buy stuff from paul at BarleyBottom owing to his great prices & quick & reliable service. .Thanks paul. Just curious to know more about repackaging dried yeast and what, if any, problems can occur?. Maybe I take sanitaion too far!... I always sterilise the scissors before opening a sachet with the logic that it could be detrimental to the brew to introduce any kind of contamination at this stage.

Also, maybe "duped" was a bit strong but I do think that enthusiastic brewers do like accurate information & maybe this is something BB could have a look at

Fair enough joe i thought when i was typing in the post that it might come across as a bit patronising, but then again you never now what level people are at until they tell you, i normally err on the side of caution and presume a lower level of experience. The original poster might well be able to dismiss it but maybe somebody else can take something from the advice or observations.

[joe37]

On reflection, I think that maybe original yeast suppliers package their dried yeast in a sterile environment using sterile packaging to improve shelf life. (usually they state upto 2 years). Perhaps if it is repackaged & either frozon/used within a certain period of time there's no appreciable difference in the quality of the fermentation.(although I did test my us-05 on arrival ).

Presumably paul at BarleyBottom & others on Jims know more about this & could shed a bit of light.