"Best By" Date

[Just Wondering]

When entering a yeast into the recipe, the software asks for a "Package Date". Many yeast manufactures are now labeling the "Best By" date on their packaging as opposed to the "Born On" date, if you will.

However, when I enter that "Best By" date, I get a message in the "Run Checks" dialog that suggests the yeast date is "beyond the brew date", and in all cases it is.

I know that using a liquid yeast I can deduct 6 months from the "Best By" Date and I'm good to go. However, how do I predict the "Born On" date of a yeast (like Safale) that does not offer the "Born On" date on their packaging, only the "Best By" date?

 

[BOB357]

I go back 2 years from the best buy date. Been doing that for several years with good results.

EDIT: I keep dry yeast in the fridge.

 

[BeerSmith]

If you store the dry yeast cold (in the fridge) it can actually last more than 2 years, but I'm always a bit suspicious using yeast 3 or 4 years old.

 

[McMullan]

It's possible to renew the production date by making a yeast starter. In fact, it's good brewing practice to do so a few days before brew day.

 

[Just Wondering]

All very good information!! Thanks a bunch!!

I do keep my dry yeasts in the fridge.

 

[Scalus]

When entering a yeast into the recipe, the software asks for a "Package Date". Many yeast manufactures are now labeling the "Best By" date on their packaging as opposed to the "Born On" date, if you will.

However, when I enter that "Best By" date, I get a message in the "Run Checks" dialog that suggests the yeast date is "beyond the brew date", and in all cases it is.

I know that using a liquid yeast I can deduct 6 months from the "Best By" Date and I'm good to go. However, how do I predict the "Born On" date of a yeast (like Safale) that does not offer the "Born On" date on their packaging, only the "Best By" date?


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To calculate the production (packaging) date of dry yeast, subtract exactly 36 months (3 years) from the expiration date. That’s a great habit to get into! Storing dry yeast in the refrigerator (at a temperature of about +4°C…+6°C) provides ideal conditions for it.