Why is the yeast grown on a slant and what are the advantages over dry and liquid yeast?

To start with, Saccharolicious yeast is grown on wort agar. Compared to other, more easily fermentable growth media, this reduces the risk of the yeast losing its wort-fermenting abilities. Compared to dry and liquid yeast, our yeast grows on the agar slant and when it has consumed all the nutrients in the slant, it stocks storage carbohydrates and goes dormant. This is a natural way for yeast to survive unfavorable conditions until nutrients become available again. During storage of all forms of yeast, the viability decreases slowly with time. As our yeast should always be propagated before use, the differences in viability caused by storage time and conditions have almost no effect on the yeast count after propagation. This, combined with the fact that the yeast is always fully active when pitched in the wort, results in more reproducible fermentations.

There is (almost) no yeast on the slant. What happened?

Due to temperature changes during storage and transport, condensate in the jar might form. While some yeast strains stick well to the slant, others are easily washed off by the condensate. When this happens, the yeast can be found at the bottom of the slant in a small amount of water. This has no effect on the amount or viability of the yeast in the jar.

My yeast is past its best before date. Can it still be used?

Yes. Until the best before date, we guarantee that there is enough viable yeast in the jar to propagate using the instructions on the website. After this date, there is still viable yeast in the jar, but you might need to add an extra step in the propagation scheme (e.g. 20 ml before the 200 ml step). Note that this is at your own risk.