Saving Yeast With a Vacuum Sealer

7973Pictured: Safale US-05 via MoreBeer

I periodically brew small batches that require less that a full packet of dry yeast.  See: Small Batch, All Grain Stove Top Brewing + Water Calculation Spreadsheet.  For that matter, sometimes larger beers require a full packet plus.

To save money and reduce waste, I use my FoodSaver [Review] to store partial packets of dried yeast.

Here’s the procedure I use…

  1. Determine the proper amount of yeast using a pitching rate calculator.
  2. Prepare the proper amount of re-hydration water.  Generally, you’ll prepare 10 grams of water for every one gram of yeast needed, but consult manufacturer’s directions.  Check out Tip 1 on our tips page for how I do this using a lab bottle in the microwave.
  3. Put the prepared rehydration water on an accurate gram scale [review].  Make sure the scale has a “tare” feature or otherwise account for the weight of the container and water.
  4. Zero the scale out using the tare feature.
  5. Cut the yeast packet open and slowly pour the yeast into the rehydration water.  Careful, there’s no going back if you pour too much.  🙂
  6. When I get the amount of yeast I’m looking for, I immediately seal the yeast packet (if it’s a mylar type material) using the heat strip sealer on my vacuum sealer.
  7. I write the amount of remaining yeast on the packet using a Sharpie and then seal that in vacuum bag for additional protection.

This is quick and easy, reduces waste and saves money.

Some gear and ingredients to consider…

Need a pitching rate calculator? Check out BeerSmith

AlsoYeast Starters & Fermentation | StirStarter Stir Plate | Yeast: The Practical Guide to Beer Fermentation

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