Yeast are surprisingly resilient. I had a sourdough starter I forgot in my fridge for months and it was dry and rock solid. I chipped off some pieces, added more water and flour then a couple days later it was bubbling away. As long as there a few live cells, you can bring them back with a little work.
I've had a miracle Nottingham Yeast pack that managed to be fine for a couple years and used for 3 specific brews, always had the 1 day lul then volcanic levels of activity lol
Jesse, here is a pondre, your opinion would be appreciated. So I like spirits, I'm okay with white rum. I like spiced rum. Brandy, vodka, gin is one of my favorites with all of these things about the same proof. Don't really get why I don't like whiskey or bourbon as much as the others, even though in the rum you can certainly taste the barrel age, that being said, I will reach for that little tiny sample bottle of single malt highland Scotch and I like it better than any whiskey and the bourbons I've tried, maybe I need to buy more expensive ones. So what am I missing here? I would like to distill my own spirits, which 3 would you recommend try to make for someone that has a (finicky) taste?
They are not eating anything, except maybe for each other. It's just a rehydration test to see if they are alive. Yes they will all die soon without nutrients. But that's not the point of the test
I just ran a barrel of sugarwash. But the wine red star I use was old and close to dead. It looked almost as bad as Jessie's mystery yeast. So I made a nutrient solution and did 3 generations of yeast starter. I dumped the results into the mash each time. It took a month to ferment out at 8% but it worked and now I have a batch of yeast that's viable for next time. And it's been bred to be more compatible with a sugar wash. In the end I was amazed that a sugar wash turned out tasting like a fruit wine. It's got to be a combo of the keylime i use for the wash and the yeast. It's so good I'm going to keep a gallon and use it as a base for a fruit wine. Maybe put some lilikoi concentrate in there.
Yeah. You can keep the yeast from a previous batch and throw it in your new batch. If it's going to be a while between batches you might be better off getting new yeast.
They can last for many years if they are in the fridge. I've even had some ale yeasts that sat outside, in a bin, for 10 years. They needed some TLC but still were viable enough to make some beer
He covers that at around 05:00 ... if it's 2 years out of date when you buy it, that's "not ideal" but as long as it's close it should be fine. He's more concerned about how long the packet has been opened.
Depends on why you're using it and what exactly you're looking for TBH 🤔 If you're just looking to do some simple quantitative analysis 🥼 Like doing true viability testing by live cell counts, a minimum of 800x with an NA value of at least 0.8 will do 🧪 But if you're actually looking for more qualitative analysis and interested in seeing more than fuzzy dark blobs, like maybe some bacterial contamination identification or something more complex like that... 🧫 It'll require something like a minimum of 1500x @ NA of 1.2+ w/ phase contrast condenser, if you really want to make those differentiating details visible 🔬 I'm looking at upgrading from the former to the latter as soon as I can afford it, microscopy and microbiology are awesome but certainly not cheap as hobbies once beyond the basic equipment 😅 Hopefully that helps answer your question sufficently and if you have any other questions please feel free to inquire anytime 💯😄 --🧿RuneShine, Michigan's Norse-Druid Alchemist🧪🥼🔬
I’m not sure you’re showing anything other than how well different ages of different yeasts rehydrate. Too many variables and no actual test of viability. I wouldn’t mind seeing the same test with different ages of the same yeast. You absolutely need to add some sugar and see if they will ferment. The one you called dead may and fact be perfectly fine, but we’ll never know.
...but as we all know it's pretty much a linear relationship between how quickly they rehydrate and how viable they are. It's not a direct test but it's a very good indication.
Dead yeast is not a waste though, you can use it as yeast nutrients :D
Yup. That was gonna be my question. Use it as nutrient
boil it in a little water to be sure and avoid contamination.
😮@@MichaelSmith-el2dg
Waste not, want not. If nothing else, it goes into the compost, as does my trub after drying out.
guy sells yeast but also gives advice how to buy less of it. Thats very cool!
Rather than binning the dead yeast, couldn't you use it as food for the good yeast?
Good vid Jessie. One of those things on my mind that i forget to question
Yeast are surprisingly resilient. I had a sourdough starter I forgot in my fridge for months and it was dry and rock solid. I chipped off some pieces, added more water and flour then a couple days later it was bubbling away. As long as there a few live cells, you can bring them back with a little work.
@@MatthewEDrew If your sourdough starter has no yeast something went wrong
I've had a miracle Nottingham Yeast pack that managed to be fine for a couple years and used for 3 specific brews, always had the 1 day lul then volcanic levels of activity lol
Jessi, Has George dropped off the channel again no posts for 4 months now?
Come down the coast to NSW while you're here!
Yeast is not dead. Yeast is deceased.
Jesse, here is a pondre, your opinion would be appreciated. So I like spirits, I'm okay with white rum. I like spiced rum. Brandy, vodka, gin is one of my favorites with all of these things about the same proof. Don't really get why I don't like whiskey or bourbon as much as the others, even though in the rum you can certainly taste the barrel age, that being said, I will reach for that little tiny sample bottle of single malt highland Scotch and I like it better than any whiskey and the bourbons I've tried, maybe I need to buy more expensive ones. So what am I missing here? I would like to distill my own spirits, which 3 would you recommend try to make for someone that has a (finicky) taste?
Any sugar in the water? If not what are they eating?
They are not eating anything, except maybe for each other. It's just a rehydration test to see if they are alive. Yes they will all die soon without nutrients. But that's not the point of the test
I just ran a barrel of sugarwash. But the wine red star I use was old and close to dead. It looked almost as bad as Jessie's mystery yeast. So I made a nutrient solution and did 3 generations of yeast starter. I dumped the results into the mash each time. It took a month to ferment out at 8% but it worked and now I have a batch of yeast that's viable for next time. And it's been bred to be more compatible with a sugar wash. In the end I was amazed that a sugar wash turned out tasting like a fruit wine. It's got to be a combo of the keylime i use for the wash and the yeast. It's so good I'm going to keep a gallon and use it as a base for a fruit wine. Maybe put some lilikoi concentrate in there.
No 3 should be the best as the dead yeast acts as nutrient for the active cells during fermentation. I will personally use that.
Have you heard of that English outfit who figured out some years ago how to brew vodka from milk? Ever want to try it?
At normal pitch rate, does the AM-1 foam up that much? Do you leave extra head space for that yeast?
I just seen your video from 5 years ago lol
You look way different
This gave me an idea. Could you use sour dough starter to make a wash and then distill it.
What is a good yeast for general use I like making rum and whiskey?
Was that sugar water or just plain water you used?
"wipe the stick off so i don't cross contaminate" 😆
Interesting. How about freezer storage?
I keep mine sealed and in my freezer :)
But how did they taste?
thank you, Jesse! the visual comparison is very helpful, way better than Reddit or any other comment. love you ❤
Is reusing the yeast from batches a thing?
Yeah. You can keep the yeast from a previous batch and throw it in your new batch. If it's going to be a while between batches you might be better off getting new yeast.
@@kyleo1236 thanks mate
Wait.
If yeast os dead would that not make it a good nutrient for live yeast. à la sour mash?
Not necessarily, in addition to nutrients the yeast is also eating the toxins, not necessarily ethanol, too
Yes. Yeast nutrient is basicy dead yeast. Just wash it a few times with clean water and boil it to make sure youre not contaminating anything
What about packets that never been opened?
They can last for many years if they are in the fridge. I've even had some ale yeasts that sat outside, in a bin, for 10 years. They needed some TLC but still were viable enough to make some beer
He covers that at around 05:00 ... if it's 2 years out of date when you buy it, that's "not ideal" but as long as it's close it should be fine. He's more concerned about how long the packet has been opened.
Hey bro this is a off topic question but what is that digital proofing thing with the paper kinder looking strip in the top? Is it a digi proof thing?
Yes sir yeast is a thing. Don’t put it in the feeezer.
What magnification do I need to be able to see them clearly?
Depends on why you're using it and what exactly you're looking for TBH 🤔
If you're just looking to do some simple quantitative analysis 🥼
Like doing true viability testing by live cell counts, a minimum of 800x with an NA value of at least 0.8 will do 🧪
But if you're actually looking for more qualitative analysis and interested in seeing more than fuzzy dark blobs, like maybe some bacterial contamination identification or something more complex like that... 🧫
It'll require something like a minimum of 1500x @ NA of 1.2+ w/ phase contrast condenser, if you really want to make those differentiating details visible 🔬
I'm looking at upgrading from the former to the latter as soon as I can afford it, microscopy and microbiology are awesome but certainly not cheap as hobbies once beyond the basic equipment 😅
Hopefully that helps answer your question sufficently and if you have any other questions please feel free to inquire anytime 💯😄
--🧿RuneShine, Michigan's Norse-Druid Alchemist🧪🥼🔬
I’m not sure you’re showing anything other than how well different ages of different yeasts rehydrate. Too many variables and no actual test of viability. I wouldn’t mind seeing the same test with different ages of the same yeast. You absolutely need to add some sugar and see if they will ferment. The one you called dead may and fact be perfectly fine, but we’ll never know.
...but as we all know it's pretty much a linear relationship between how quickly they rehydrate and how viable they are. It's not a direct test but it's a very good indication.
Yup very true, like I said it's not a perfect test and it doesn't actually show how viable it is.
But it's a pretty reliable proxy.
It’s MOSTLY dead.😂
I would love to see a vodka made from Blue Potatoes, or has anyone ever done that?