Hot answers tagged viability
I think it's likely still pretty good. You'd want to make a starter with it in any case, and that will give you a good indication of viability.
It depends on what you want from the yeast. There are by far more choices in the liquid yeast realm. Only a handful in the dry yeast realm. For instance I don't see too many Saison strains in dry form. That said, it will depend on the travel conditions of the yeast as to how viable they are. I always make a starter. You should too, for liquid yeast. Older ...
It'll be fine if you work off a starter. I'd also recommend planning a second batch with some harvested yeast from the cake. Certainly after the primary is done with the first beer, you'll be back to a good amount of healthy yeast in the cake. So planning a second batch will be a nice comparator, and you won't have wasted the platinum strain should the ...
There are probably still some viable yeast cells in there. You may need to build it up a couple of times to get a pitchable number of cells, though. Also, there's no telling which cells are still alive, so it may wind up with a different character from what a well-treated vial would produce. I'd try it and see what happens.
The yeast should still be mostly viable, but a viability test would be needed to confirm. If you don't have methylene blue and a microscope, then you'll have to assume a viability level. I would think an assumption of 75% would be fine, along with careful monitoring of your starter. Should your starter not propagate correctly, you could also always leave ...
Don't know really why you'd cold condition a Saison. If its to clarify it doesn't need to be that cold. Just put it at 50F and you'll get just as effective a flocculation. Then you still have plenty of yeast to carbonate. A better option would be to just bottle it, and store the bottles cold after they carb up. Stuff will settle out in the bottle, and ...
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