Hi All; I want to brew a new batch of ale using some last year's, about 10 months old, yeast that I stored in a jar in my fridge. First, I would have a starter going and then do the mash, etc., when the starter is in full ferment. Any comments/suggestions would be appreciated.. Thanks...Emry
Please be more specific in terms of just how you stored it. How much yeast, in what medium? I would suggest making a starter wort, in the meantime, have the stored jar at room temp, then pitch it into cooled wort. Have a smell of the jar when you pitch, and later of the starter after it gets going. Anyhing other than a pleasant, bready, yeasty smell would indicate spoilage, and yeast should be discarded.
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I've used old yeast in the past, I can only recommend that you do a starter ahead of actually brewing. A few days, and give the yeast all the care it needs, and practice extra cleanliness. Don't want a wild strain jumping in while the old yeast is trying to 'work'.
Good luck with your adventures.
tom @
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