yeast storage

slipperyox

Anyone any advice on best way to store yeast after opening?
About to open a 500g bag of safale s04

RasTa

That's a lot of yeast.

Transfer to an airtight container and keep in the fridge

mordeith

This is from a technical date sheet:

36 months from production date.
During transport: The product can be transported and stored at room temperature for periods of time not exceeding
3 months without affecting its performance.
At final destination: Store in cool (< 10°C/50°F), dry conditions.

BeerNut

It's meant to be used all at once though. It's a sachet for commercial-sized batches.

slipperyox

BeerNut wrote: »

It's meant to be used all at once though. It's a sachet for commercial-sized batches.

I know. but it was the only size they had in a local place.

Dice it up and post some out to you guys?

sharingan

if you had access to a vac packer, I would probably recommend using it to seal up some of the yeast in a variety of sizes. Moisture is probably the main issue here.

rubadub

I would get small glass honey/jam pots if you can, like from hotels, fill to the brim and cap and stick in the fridge.

I had bread yeast in the fridge which was well out of date and still highly active, I have read online that many other have found the same.