From the HBD Archive
From: Michael Bergman <bergman%odin.m2c.org@RELAY.CS.NET>
Subject: freezing of yeasties
Date: 1989-03-10 15:24:49 GMT

It is my understanding that yeast, in adverse conditions, goes through
a process-that-I-have-forgotten-the-technical-name-for and becomes
these little nearly indestructible "thingies" {I want to say
"enspores" and "spores" but suspect that these are the wrong technical
terms --ah, if only I had saved my 9th grade bio notes :-)}. I think
that the active dry yeast is yeast that has been forced into this
state, and what happens is that when it finds suitable conditions to
burst forth into life with renewed vigour (that's a technical
expression) it does so. Thus, what you want to avoid is marginal life
conditions that might tempt it to burst forth and starve to death
(thus dying the *real* death of heroes) and freezing should help to
keep it "spored up" and safe till you pitch it. The worst way to
store it would be warm damp conditions...

This is my opinion, and is not represented as fact. Personally, I
keep my yeast in the butter drawer as Mr. Meyer suggests, mainly so
that I remember that its there because I see it everytime I get an egg
out and thus don't buy fresh yeast by mistake when I feel like
brewing, or worse yet pass up an opportunity to brew because its
midnight and I can't sleep but the brewer's supply houses are *all*
closed.

--mike bergman

bergman@m2c.org

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