Freezing yeast allows you to store it for years, so you’ll always have the right yeast on hand for your next brew day. I’m going to show you the entire process to do it, and attempt to demonstrate that this really works by reviving a yeast I froze over three years ago.
The Brülosophy Show: How To Freeze Yeast (And Keep It For Years)
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11 thoughts on “The Brülosophy Show: How To Freeze Yeast (And Keep It For Years)”
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I propagate, dry, and freeze. Yeast people cringe when they hear this, but I have not had any issues. Freezing flakes seems much simpler than this process.
Now, I do this with mostly Kveik strains and there doesn’t seem to be too much one can do to hurt them.. Any thoughts on this?
This works great. I’ve been doing it for years.
I use milk bags that they use for storing breast milk. They are already sanitized and easy to store
That is genius! Thanks!
A couple of years ago, I propagated a couple of well-known strains, (St.-Bernardus, Westmalle, Rochefort, and Chimay), and after washing them, just put them in my fridge, at 8°C/46°F. They were left there for three years, and last week I took a sample from the St.-Bernardus.
It is now on its 4th feeding, without any problems.
So, it seems that freezing and the whole shebang isn’t strictly necessary. And as a pupil of the KISS and less is more principle, this suits me very well.
My guess is that at 8º C there may be more (perhaps a lot more) mutation possible. This isn’t necessarily bad but it may lead to unexpected outcomes/flavors in beer made with it.
As an aside, and not exactly on topic, it surprises me the number of homebrewers who have thousands of dollars worth of brewing kit and fuss over the price of a yeast pack. If the majority of homebrewers should try to endlessly cycle bits and bobs of yeast to avoid spending the price of a pint or two one wonders what would become of the homebrew yeast market and its current abundant variety. All things craft beer and homebrew are shrinking. I would hate to see the homebrew yeast market shrivel back to where it was 10 years ago.
It’s not that so much as it’s not always readily available. Want to brew with forbidden fruit in the summer/fall? Can’t it’s a limited release. Want to ship yeast because it’s an hour or 2 to the “local” homebrew store? Well it’s pretty hot in the summer. Ive been buying my yeast in the cooler months, make a starter and split it, add glycerin and freeze. Now I can make 10 batches from it whenever I want.
The equipment is a one-time expense typically – yeast is perpetual – you do the math…plus shipping and tax – it’s $20 a batch saved. DUH!!!
I’ve been doing this for a couple years, however, I’ve never used the pressure cooker. I’ve just used a 50/50 mix of glycerin and water, bring to a boil, then pour in a Mason jar. Then put it in a simmering bath (don’t put the lid on too tight or submerge the lid) for 10 mins. Then add an equal amount to your yeast slurry (as concentrated as possible). Then freeze as they mention. I’ve had this work well for me.
I use the exact same mix and process minus the boiling and simmering. I trust that the glycerin and distilled or spring water is sterile from the factory.
For storage, breast milk bags are also sterile from the factory.