Expired dry yeast - Kolsch

[Ridenour64]

Does anyone have a source that discusses starters with dry yeast. Not text from “Yeast”, but actual studies they are referring to? If following pitch calculators, I can’t see how buying multiple packs of dry yeast makes economical sense. Sure there is a convenience factor. I have always made starters, dry or liquid, and have never started with more than 1 pack.

I am making a 10 gallon batch, 11.5 gallons in the fermenter, 1.056 OG Pilsner. Brew father says 6 packs of yeast. 34/70 is $7 per pack. Is anyone really buying this much dry yeast?

 

[z-bob]

I don't make starters with dry yeast, but I proof them in warm water (sometimes with GoFerm) Then I add a bit of wort or must to the yeast to equalize the temperature and osmotic pressure a little before I dump the proofed yeast into the fermenter.

I have some *really* old packets of yeast in the fridge. The original Edme dry yeast, and some Red Star Flor Sherry yeast. If I were to try to use them, I probably would make a starter.

 

[Crazyspicychef]

I am going to brew a 5 gallon batch of Kolsch but my dry yeast is expired. Due to my location it could take 2 - 4 weeks to get new packets of yeast. I currently have 2 packets of LalBrew Premium Series Kolsch Style Ale Yeast by Lallemand that expired October 2021. I will be using yeast nutrient. The way I see it is that I have 3 options:
1) Pitch 1 packet 2) Pitch 2 packets or 3) Make a yeast starter from 1 packet (stir plate).
I am learning towards making a yeast starter but wanted to see what others thought or possibly other options I have not thought of. Thanks for any advice.

If you can find cans of Perfect Pitch, that stuff is amazing.
I just sanitize a growler, add the perfect pitch, contents of yeast packet and a 16oz bottle of water.
Cover loosely with foil and give it a swirl every time you walk by for up to 3 days. I pour off most of the spent wort and just use the yeast on the bottom. Works great for older yeast, strong beers, or any beer for that matter.

 

[McMullan]

Do your own empirical study. It's going to reflect what works best for you. I'm currently ageing a few packs of Diamond Lager dry yeast, from the same batch ordered from one reseller. I'd have done the same for 34/70, to confirm the claims, but it ain't cheap. If Fermentis (or any other primary supplier) want their claims confirmed independently, I'm waiting in my yeast lab . To be honest, in terms what dry brewer's yeast I have sourced locally (in Norway or shipped to Norway from the UK and Germany), I'm really not that impressed.

If you make a starter with dry yeast, don't bother oxygenating the starter wort. But do oxygenate the FV wort. You know this already. It's just a reminder.