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Yeast in Vial has Settled

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JephSullivan

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Feb 22, 2006
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I went down to the local homebrew shop the other day to pick up ingredients for a Sam Adams Boston Ale clone that the shop designed, and they recommended a certain vial of White Labs yeast. However, when I looked in the fridge at the vials, the yeast in all of them had settled into a solid plug at the bottom of each vial. I tried picking some of them up and giving them a shake, but the yeast was pressed into a really solid clump that would not go back into solution.

The question is: should I assume that the yeast is no good? Have any of you bought yeast like this and made a successful starter or beer with it?

To be on the safe side, I skipped the vial and got a packet of Safale dry yeast, but I may just order a vial of White Labs from a nearby online shop since I want to try my hand at making starters. :)

ps Funny story: When I walked into the homebrew shop, the shopkeeper was helping another customer, so I said, "Hey, I want to make your Boston Ale Clone. Mind if I help myself?" The other customer looked at me and said laughing, "Hey, I work for Sam Adams! Everyone's ripping us off huh?" What are the chances of getting busted like that? :laughing7: (Now that I think about it, I work in Boston, so the chances aren't all that bad.)
 
The few times I have used White Labs yeast that has always happened to me. Just agitate the vial until the yeast goes back into suspension. Or put the vial in the fridge sideways and then the agitating is easier.

Liff
 
Same here. As long as you aren't past the expiration date on the vial, I've never had any problems with White Labs yeast. Just make sure to shake it thoroughly and let it get to room temperature before you pitch it.
 
One more tip: 1) let it warm up to room temperature. 2) open it to crack the seal and release some pressure. 3) close the vial and NOW you can shake it.

Premature shaking can lead to some unpleasant "yeast all over you" experiences. :(
 
I use White-Labs myself and they do tend to settle and can appear to be stuck in a glob somewhere in the vial, but I just leave it out of the fridge for a couple hours before I am planning on pitching so that it can come to room temp, then I shake really really well until the mixture insider looks like creamy chocolate milk. Then I unscrew the cap just enough to break the seal, then once I see the pressure bubbles rising to the cap I tighten before any comes out. Let it sit for 30 seconds or so, then unscrew the cap and all will be well. and pitch :icon_thumleft:
 
I have used White Labs extensively and have always had very good luck with it. The homebrew supply stores I get mine from have them sitting upright in a stand in the refridgerator, and if you notice next time you are in your LHBS, the yeast will have settled to the bottom in ALL of them, and it is perfectly OK and normal. Like Beninak said, as long as it has not expired (and even if it has, I have made sucessful starters from them) you will be fine.

-GL63
 
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