gisbon said:Greetings , I am making 1 Gal batches too and have had decent success by reducing my recipes down from 5 gal to 1 gal and by using 1/5 Th of yeast package BUT.... my question is how do you properly store the unused remaining yeast?? I have stored it in sterilized jars, in the fridge and just re wrap in plastic zip lock bags. The stored yeast has been hit and miss when pitched. I have pitched the stored yeast into wort and also re hydrated then pitched. Lately my stored yeast has been dead in both cases!! Any advice??