I took my rinsed yeast out of the fridge and it's looking like it has very low viability. It might have partially frozen at some point while it was in the fridge due to an issue with the fridge, and it was in there for a good few months too. When I did the starter I initially thought it was completely dead but 12 hours on there were a few bubbles and it looks like it's coming to life ( …

I have often heard people talking about the viability of pitchable liquid yeast either in a vial or smack pack dropping over time. This effect is greatly accelerated with increased temperature, so storing the yeast cold without freezing will slow down the drop in viability. Does the effect of dropping viability mean that if the liquid yeast has to travel a long distance to reach me it would be better using a dried yeast? How is the liquid yeast generally …

I live in an apartment and didn't receive notification that my yeast had arrived for 3 days after it got to the office. Normally, I'd just toss the vial of yeast and go to my LHBS to get more, but this is the Antwerp Ale yeast (Platinum Strain, not currently available at my LHBS). Though I had an ice pack shipped with it, the yeast vial likely sat there for 2-3 days at room temperature before I was able to …

I brewed a high gravity (1080) saison and am planning on cold conditioning it in secondary at 32 degrees x 2 weeks, then bottle conditioning it. I am wonder will the cold conditioning make all my yeast die? Will I need to add more yeast when I bottle? If so, how much?