Viability of Yeast

[BrewBama (Dwain)]

@erockrph

@narvin

@MDL

I reached out to Lallemand about the propagation protocol for Diamond lager yeast. Specifically asking about step three where it says to oxygenate at 1-1.2 Lpm for 24 hours. They confirmed to provide oxygenation/aeration continuously for that 24 hour period.

That’s like a whole 5lb tank of oxygen.  While that may be appropriate for a 100HL batch, it seems like overkill at home. Try SNS or, if you still believe in it, your trusty old stir plate.

Or pitch another pack or two of dry yeast and skip the whole propagation process…

I agree. They have an app for that. With OG, temp, and volume taken into consideration, many times it’s not even a whole extra pack and others it’s more than two.  https://www.lallemandbrewing.com/en/united-states/brewers-corner/brewing-tools/pitching-rate-calculator/

[system]

Agreed, I’ve never made a starter with dry yeast, but if I did I wouldn’t waste my oxygen tank on it!

[MDL]

I imagined the protocol using sterile filtered air for this step and not pure O2?