Hoppy Saison (Sprinkled with an IPA)

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.

Brew day:


Batch Size: 2 Gallons
OG: 1.058
SRM: 4
Est ABV: 6%-ish
IBU: 71
Boil Time: 10 Min

Grain profile:
(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

Dry hops:
1 oz Galaxy (17% AA) @ Kegging for the IPA

Yeast (IPA):

Yeast (Saison):
Some old slurry from an unknown batch

Here’s what went down:

Brewed 10/20/18

IPA tasting:

The saison portion got weird…aka, it grew mold, so I made another batch. Check it out along with the results:

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