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Old 03-12-2009, 09:07 PM   #81
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Adding hops wouldn't be a bad idea, hmmm....
Seconded.

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Old 03-13-2009, 06:16 AM   #82
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Seconded.

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To what???? A wort sample or a slant?

I see... ericd was talking about my slants. I see no benefit. It would only be a waste unless you want to eat the agar jello after dinner on Sunday.

The yeast just needs food. The hops act as a preservative in beer. I would doubt that adding it (to agar/dme) would have any positive impact. We don't need that on a slant. Its supposed to be sterile. We also want an environment highly conducive to yeast growth.
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Old 03-13-2009, 03:24 PM   #83
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Originally Posted by Schlenkerla View Post
To what???? A wort sample or a slant?

I see... ericd was talking about my slants. I see no benefit. It would only be a waste unless you want to eat the agar jello after dinner on Sunday.

The yeast just needs food. The hops act as a preservative in beer. I would doubt that adding it (to agar/dme) would have any positive impact. We don't need that on a slant. Its supposed to be sterile. We also want an environment highly conducive to yeast growth.
The literature I've read (I can't site an exact source right now) has said that there is a lot of bacteria that won't grow in the presence of alpha acids. So on a plate/slant that is being used to culture wild stuff it would help to only collect/grow things that will grow well in wort.

I've made slants/plates with and without hops and I've never noticed a difference in normal yeast culturing. Though when I've used hopped wort it was always leftover from a batch, so I'll continue to do so when I have leftover wort after a brewday
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Old 03-13-2009, 04:25 PM   #84
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I'll consider this for next time.

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Old 03-13-2009, 08:40 PM   #85
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Here's how it looks today.

I captured some of this and put it in a vial of sterile water. I also dropped about 3 loops into a 30ml starter.

It smells tart and a bit fruity. I'm interested in how this growth has layered itself across the slant.

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Old 03-13-2009, 08:57 PM   #86
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Day 1



Day 7



Its totally taken over the jar.



All but the bottom has changed color.

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Old 03-13-2009, 09:02 PM   #87
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This is the sample in a test tube of sterile water.

MYEAST - 50327 (Pleasant Hill IA Zip Code)



My little 25-30ml starter.



I've got another 150mls ready for my step up...

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Old 03-13-2009, 09:35 PM   #88
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I hear the wild yeast in Southern California smells like nail polish remover, but this would be fun to do.

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Old 03-13-2009, 09:38 PM   #89
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I hear the wild yeast in Southern California smells like nail polish remover, but this would be fun to do.
Damn it!! - You made me go sniff the jar 4 times.

It smells a little like nail polish, fruity and tart. I think the polish smell is the alcohol thats coming up. Would have never thought of nail polish....
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Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|

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Old 03-13-2009, 10:16 PM   #90
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Originally Posted by Schlenkerla View Post
Damn it!! - You made me go sniff the jar 4 times.

It smells a little like nail polish, fruity and tart. I think the polish smell is the alcohol that coming up. Would have never thought of nail polish....
Interesting. Traditionally nail polisher remover is acetone. There are biosynthetic routes to form simple ketones such as acetone. I will spare you lot the stream of conciousness gibberish I started to write.
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