Yeast Storage

[olddog]

I have heard conflicting opinions about which is the best way to store bulk yeast. Some say put it in the freezer, some say keep it in the fridge. Are there any bakers out there who can advise how to store yeast once the pack has been opened?

[Dnderhead]

refrigerator, next is vacuum packed in frig. do not freeze water that yeast has absorb can rupture the cells unless you can draw a high vacuum.
if you place yeast in jar suck out air it will keep up to 7 years in refrigerator.(with home seller)

[gravy]

I buy yeast in 500g blocks and use 50g at a time. When I buy a block I split it up and put it in small sealed containers that I keep in the fridge. I use it in six months and I've never had any problems.

[jdonly1]

Im guessing its fresh yeast and not dried yeast???
Do not freeze fresh yeast,just keep it in the fridge
If its dried yeast,try to keep the packet sealed,it doesnt need to go into the fridge,just keep it in the cupboard

[pro65]

I keep my distillers yeast in the cabinet with all my other equipment.

[eternalfrost]

you CAN freeze live yeas, but you cant simply put it in the freezer and turn it into an icecube.

check out the homebrewing sites, thers lots of info on washing yeast and freezing samples in glycerine.
freezing is more for saving specific strains for long times, not for bulk. much more important for beer where the yeast strain is as important to the flavor as the ingredients.

for distilling, the strain dosent really matter, thats why most use plain bakers or wine yeast. if your looking to make yeast so you dont have to buy it, look up yeast propagation and "starters" its really pretty simple

[blind drunk]

Fresh yeast in the fridge, dried stuff in a mason jar on the shelf. BD.

[zymos]

for distilling, the strain dosent really matter

...that's debatable...

[eternalfrost]

zymos- your right in the strict sense. but seriously, ask around and 95% of people will tell you they use bakers, ec-118, or some sort of turbo.

yeast deffinately has an effect on flavor, but what im saying is theres a big difference between its role in beer and in spirits. to make a hefeweizen you need a hefeweizen yeast. to make a Dunkel you need a Dunkel yeast. theres hundreds of them.
now for distilling, youll still get rum pretty much regardless of the type of yeast you use so long as your fermenting molasses. it might taste a little different but youll never get whiskey out

the point is, for distilling it isnt worth it to have a library of 50 different strains of yeast (which is common for a prolific brewer). and storing on ice is what that is geared towards, small samples that will store for years.
for distillers, its more usefull to make a gallon of dense starter and keep it in the fridge. freshening it up ever month or so and pulling off big "yeast bomb" cultures from it periodically.

[zymos]

Well, you just listed 3 totally different yeasts. Yet if I were making whiskey, I probably wouldn't pick any of them.
So yeah- maybe not as much variation is needed (or desired) as when brewing beer, but SOME is.

But then again, I've tried dozens of beer yeasts over the decades, but 95% of my brews have used only 3 or 4 strains.
Of course, I also detest hefewiesen...!

[Dnderhead]

"you CAN freeze live yeast, but you cant simply put it in the freezer and turn it into an ice cube. "'
agreed, but we are getting above what most would want to do.
if you pick out a "neutral" yeast(good for most ferments) save some from one ferment to the next in some cool place as the frig it will be good for about a month.if you "wash" it will last longer up to 6 months.

[zymos]

Yeast actually keeps WAY better under beer (or whatever ferment you collected it from) than it does under water.