You are right; we had stated in our old technical data sheet that dry
yeast should not be frozen. However in the last 3 years we had a project
running to optimize storage conditions for dried yeast. We stored several
lots of vacuum packed dried yeast at room temperature, in a refrigerator
and in a freezer and determined viability, vitality and fermentation
performance every 3 month for two years. The results indicated that freezing
the yeast does not harm the yeast but is even better than storing the yeast
at room temperature. BUT for all storage temperatures it is very important
that the yeast is still vacuum sealed. Air/oxygen is doing more damage to the
yeast than any difference in storage temperature.
Speaking of Lalvin EC 1118, what is the temperature range for this yeast to be active. I posted this question elsewhere, because I have a batch of Candy Cane that stopped fermenting at 1.100.
My room temp. has been 61-62 f for about two months, and my CC batch stopped about a month ago.
Thanks,Check the link below for the yeast characteristics.
http://www.lallemandwine.us/products/yeast_chart.php
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