Turbo Yeast (how long will it live?)

[Antidotum]

I've Been away from here for some time... (about 8 months) and I have had a bag of turbo yeast in my fridge for the same amount of time. I got the bug again and was gonna make some mash but I wasn't sure if the yeast I had would still be good or if I should go buy some more. Anyone have any thoughts on this?

[Red Rim]

I think it's dead already.....

Well it should be.
Read around here on people's opinion on turbo yeast. Then chuck it and don't buy anymore.

[NB01]

Yea, if I were you I would hope its dead. Good excuse to get some real yeast. Depending on what you are making basic bakers yeast works great in most circumstances!
Good luck!

[rad14701]

Small amounts of boiled turbo yeast would make nice nutrients for any standard wash... You could experiment with dosage per gallon to see what works best...

[woodshed]

it's probably ok but the drink it will make is gonna taste like death. Or make you wish you were dead.

[T-Pee]

How long will it live? Hopefully until last month.

Getting the message yet? Like Rad sez, boil it, kill it dead and use it as nutrients for good stuff (baker's, ec-1118, etc.)

tp

[Antidotum]

Well I took your advice and tossed out the turbo.. I currently have 10g of wash doing its thing useing Pasteur Champagne dry wine yeast. I'm also gonna make two more batches using both Lalvin EC-1118 yeast as well as Lalvin D47. I might also take yall's advice further and try just some basic baking yeast... but I've heard that they tend to die close to 12-18% alcohol. Any thoughts on the yeast I've selected? Btw, my mash is a cornmeal mash broke down with Amylase, and once I get a spirit I like to drink, I'd like to start aging some bourbon.

[Red Rim]

Well I took your advice and tossed out the turbo.. I currently have 10g of wash doing its thing useing Pasteur Champagne dry wine yeast. I'm also gonna make two more batches using both Lalvin EC-1118 yeast as well as Lalvin D47. I might also take yall's advice further and try just some basic baking yeast... but I've heard that they tend to die close to 12-18% alcohol. Any thoughts on the yeast I've selected? Btw, my mash is a cornmeal mash broke down with Amylase, and once I get a spirit I like to drink, I'd like to start aging some bourbon.

The fact that they don't survive in high alcohol is okay. You will find you don't want to push your ABV up that high anyway. I used to feel exactly the same way, Thinking more is better, but lower abv will get you better flavor. 8 percent works well.

BTW I like ec 1118 as well. It is just about bullet proof.