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Storing boiled bread yeast

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djsxxx

djsxxx

NewBee
Registered Member
Jan 18, 2016
212
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United kingdom
Recently I've found myself having to add boiled bread yeast to my mead because of rhino farts... The process of boiling up a couple teaspoons waiting for it to cool and pitching it's a little annoying so I decided to boil up a big batch and store what ever I don't use.

I've got it in an air tight container in the fridge. How long do you reckon this will last before it becomes unusable?

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I would have thought they would either start to decompose or something would start using them as food

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You might want to consider why your batches are smelling and fix things that way. YOu can buy yeast hulls in bulk. Not sure why it's so hard to microwafe a tablespoon of water in a cup for a minute. I wouldn't try to store stuff for very long that way.
 
Squatchy said:
You might want to consider why your batches are smelling and fix things that way. YOu can buy yeast hulls in bulk. Not sure why it's so hard to microwafe a tablespoon of water in a cup for a minute. I wouldn't try to store stuff for very long that way.
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Yeah I do need to work out why the batches are smelling :)

It's not hard, just a little time consuming. I don't go to the local groceries store every time I want an apple, I buy a few and store the ones I don't eat for a later date.

The ice cube tray idea sounds interesting.

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djsxxx said:
Yeah I do need to work out why the batches are smelling :)

Do you use a lee's stirrer on a drill to Aaerate/degass? How do you calculate your YAN calcs, and then what feeding protocol are you employing?
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Squatchy said:
Do you use a lee's stirrer on a drill to Aaerate/degass? How do you calculate your YAN calcs, and then what feeding protocol are you employing?
Click to expand...

Yep use a wine whip attached to a drill. Degas 2/3 times daily during the first couple weeks of fermentation. Then every couple of days after until fermentation has finished.

I've been using lor's nutrient amount (scaled according to volume) and schedule, and even when i used 1388 i still had an issue. Temperature isn't controlled but is usually pretty steady at about 20C.

I also Ph buffer with potassium carbonate, aiming to keep Ph between 3.2 and 3.6

It's only been a couple batches that give the off smell and have always been restored with the bread yeast. Would be nice to not have to use it though!



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