Ice packs w shipping yeast.... not necessary

Panderson1

So ordering from Austin HB, they did not have any options for adding insulation or ice (i think they used to).... Always see that on other websites. Anyways I emailed them asking if they provided them... see attached.
Not disagreeing. I wanted to get other thoughts on this.

bracconiere

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and you thought my typing was bad!  

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sounds like a message from alibaba?
(thinking about it though, could be true? depending on how cold the ice pack is and if the yeast can handle cold crashing, before the pitch? but repitching after cold crashing works?)

Bobby_M

I think I'd ask the yeast lab what they think.

bracconiere

they'd say pitch two packs! lol

IslandLizard

I've always wondered if including an ice pack provides any real benefits.
Chances are the pack has already melted in the warehouse by the time the shipper picks up, definitely after 6-12 hours, unless ambient temps of the package are below 32F. A bubble envelope won't change much.
After that, it's just a heat sink, it helps stabilize temps somewhat while in transit.

bracconiere

don't they use the blue ice stuff that stays frozen longer or something?
https://www.amazon.com/Kona-Coolers-Extreme-Lasting-Absorbs/dp/B09SNW6DX9?th=1
"Each freezer pack typically lasts between 24-48 hours."?
but honestly, not sure what a trip at 80-85f, would do that something that's used just below 70f? if anything i've heard it's best to let them warm up to room temp before pitching anyway?

hotbeer

You are talking about liquid yeast aren't you?
I just get dry yeast, so no ice needed.

tracer-bullet

Yeah - order dry yeast, locally pick up liquid. Been there, done that, learned the lesson.

McMullan

Make a starter.

tracer-bullet

I'd call it warming from refrigerator temps to pitching temps. If it's 80 in the house and you want to ferment at 67 I don't think I'd let it get to room temp. Well, it's certainly not needed.
High temps kill yeast. It's a time / intensity thing. The longer they're warmer than desired or the hotter, or both, the more that dies off. Generally speaking it's just something to avoid if you can.
It's also an excuse to try dried yeast if you don't usually.

Panderson1

I normally use/order dried yeast. I don't have a local shop within 2 hours. I ordered liquid Kveik (voss) i know they like being hot but during fermentation... not shipping lol.

bracconiere

unless they have it shipped to THEM in refrigerated trucks?

(damn, i found a good joke for this, apparently schwann's is know as a pioneer in yeast! lol

maybe start selling yeast frozen in glycol? it used to be dry, then liquid, why not frozen? liquid yeast used to come in a vial anyway, in the way way back time...)