What is the best way to store yeast used for DIY CO2? I currently have the packets in the refrigerator. Is this the best method? Should I store them at room temp instead?
storing yeast?
- Thread starter Sumpin'fishy
- Start date
I store mine in the fridge too. I use bread maker's yeast, and the jar says to refrigerate after opening...therefore, I do.
Advice from my mother: "Dont reuse any you've opened." You know what they say about mothers always being right 
But in all seriousness... I think the refridgerator would be a BAD place for them. The moisture thats in there might get them going and the temperature could kill them. If I were to store them, I'd put them in an air tight package and try and seal them shut. Then I'd store them in a dark corner of a room temperature pantry or cabinate. Im sure others will chime in, thats JMO
But in all seriousness... I think the refridgerator would be a BAD place for them. The moisture thats in there might get them going and the temperature could kill them. If I were to store them, I'd put them in an air tight package and try and seal them shut. Then I'd store them in a dark corner of a room temperature pantry or cabinate. Im sure others will chime in, thats JMO
Does your local DIY wine/beer store sell those little packets of yeast? Mine does. Excellent yeast, always fresh, only costs a buck ($ CDN) per packet and one packet should do for a batch. IMO, that's the best place to store it. Hey, that's why they call it a store 
Actually I'm using bread making yeast bought from my grocery store. It comes in small square packets that are joined together making a strip of 3 packets (does that make sense?)
Anyways, I'm only adding 1/8 (or maybe 1/4 if I upgrade) tsp to my DIY batch (Hagen CO2 system). The packets hold too much yeast to just use the 1/4tsp and throw the rest away. They probably hold a TBSP or so each.
I stored the rest of the opened packet in a small tupperware container and placed it back in the fridge with the other packets.
I'm hearing a mixture of ideas on storing yeast here. Which is the better way? In the fridge.......or in dry storage area (pantry)? Is tupperware OK to hold pre-opened yeast in until it is used?
Anyways, I'm only adding 1/8 (or maybe 1/4 if I upgrade) tsp to my DIY batch (Hagen CO2 system). The packets hold too much yeast to just use the 1/4tsp and throw the rest away. They probably hold a TBSP or so each.
I stored the rest of the opened packet in a small tupperware container and placed it back in the fridge with the other packets.
I'm hearing a mixture of ideas on storing yeast here. Which is the better way? In the fridge.......or in dry storage area (pantry)? Is tupperware OK to hold pre-opened yeast in until it is used?
I use active dry yeast and store it in the fridge...if I'm not mistaken, this is the same as baker's yeast It is important to keep it dry (the temp shouldn't exceed 80ºF) so an air-tight seal or a good fitting tupperware can work. As long as the tem doesn't exceed 80F the pantry can be alright though I lean toward the fridge. Just keep the humidty out.
Freezing does not work according to John LeVasseur :
"It is worth noting that there is disagreement among the yeast companies as to whether or not active dry and instant active dry yeast should be frozen, and if in doing so the shelf life of the yeast is prolonged. The most convincing argument against freezing is that under normal conditions, there are temperature fluctuations in freezer units caused both by repeated opening and closing of the freezer door and, in contemporary freezer models, by the self-defrosting (freeze and thaw) cycle. These temperature fluctuations can cause damage to the yeast cell structure.
One topic upon which there is agreement is that if active dry or instant active dry yeast has been refrigerated, and is going to be rehydrated in lukewarm water, it is best to allow the portion of yeast to be used to come to room temperature prior to blending it with the lukewarm water. Otherwise, temperature shock might damage the yeast cells."
Freezing does not work according to John LeVasseur :
"It is worth noting that there is disagreement among the yeast companies as to whether or not active dry and instant active dry yeast should be frozen, and if in doing so the shelf life of the yeast is prolonged. The most convincing argument against freezing is that under normal conditions, there are temperature fluctuations in freezer units caused both by repeated opening and closing of the freezer door and, in contemporary freezer models, by the self-defrosting (freeze and thaw) cycle. These temperature fluctuations can cause damage to the yeast cell structure.
One topic upon which there is agreement is that if active dry or instant active dry yeast has been refrigerated, and is going to be rehydrated in lukewarm water, it is best to allow the portion of yeast to be used to come to room temperature prior to blending it with the lukewarm water. Otherwise, temperature shock might damage the yeast cells."
Try wine yeast. I have heard that it lasts longer and it has done well for me in my last 3 two month batches.
You must not put an opened package back in the cabinet, it will go bad in a few months.
I fold the package closed and clip use a paper clip to secure it. Then I put it in a baggie in the refrigerator with all the other yeasts I've been using; ale yeast, champagne yeast and bread yeast.
At $1 per package for the special yeasts, for maybe 2 tablespoons, it would be silly to toss the package after using 1/4 teaspoon, you've got 5 servings left.
I fold the package closed and clip use a paper clip to secure it. Then I put it in a baggie in the refrigerator with all the other yeasts I've been using; ale yeast, champagne yeast and bread yeast.
At $1 per package for the special yeasts, for maybe 2 tablespoons, it would be silly to toss the package after using 1/4 teaspoon, you've got 5 servings left.
