Dry yeast packs tend to come in either 11 g sachets or full 500 g packs. The former are unwieldy to start mayor batches of big beers but 500 g can be a bit much when only 250 g or 300 g are needed. Instructions heavily emphasize that yeast loses viability as soon as the pack is opened and even if quickly vacuum sealed they are useful for like 2 weeks at most.
What part of the air is what causes opened dry yeast to go bad, the oxygen or the moisture? Can handling yeast packs in a glove box with a nitrogen atmosphere prevent this issue?
What part of the air is what causes opened dry yeast to go bad, the oxygen or the moisture? Can handling yeast packs in a glove box with a nitrogen atmosphere prevent this issue?
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