Anyone ever open your fridge and notice really old yeast, tell yourself you should use it, close the fridge and move along, then keep doing that for a year and half? Just me? Anyone finally get around to trying and use it after that year and half? I hope so.
This recipe was designed solely to see what really old yeast I had was capable of. But while I was at it, I figured I’d get an IPA out of it. So it was a split batch, with IPA being normal, and the saison getting the old yeast. The old yeast was originally used for a hoppy saison a year and half ago and stored in a jar. There was actually 2 different jars, and both poorly labeled, but seeing as I hadn’t made a hoppy saison in the last year and half, I figured it had to be for that.
Some yeast wranglers will say to use yeast stored in a jar in a fridge within 2 weeks, but I have had success up to 6 months, but I do realize that’s pushing it. This will be by far the oldest yeast I will have tried to use.
Batch Size: 2 Gallons
Est ABV: 6%-ish
Boil Time: 10 Min
(80%) – 2-Row
(20%) – Flaked Oats
60 Min @ 150F
(40 IBUs) Galaxy (17% AA) @ 15 min
(22 IBUs) Citra (13% AA) @ 15 min
(9 IBUs) Mosaic (12.7% AA) @ 15 min
1 oz Galaxy (17% AA) @ Kegging for the IPA
Some old slurry from an unknown batch
The saison portion got weird…aka, it grew mold, so I made another batch. Check it out along with the results: