Many HBDers like to store yeast slurries. Storage under finished beer or deionized water at refrigeration temperatures is common. Some homebrewers reuse these stored slurries after as much as 60 days of refrigeration ! I have very grave concerns about the vitality and viability after such long storage and think that 30 days storage is pushing the envelope.

I've purchased a 500 gram quantity of BM-45 wine yeast. This is more than I will use for winemaking this season. Can this yeast be stored for future use? If so, what would be the best conditions?

-William Frazier

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