Advertise Here
Main · BrewSpace · Recipes · Wiki · Groups · Clubs · Gallery · Reviews · Store · Video · Links · Chat · Blogs


Go Back   Home Brew Forums > Home Brewing Beer > General Techniques
Register FAQ Mark Forums Read Home Brew Forum Twitter Home Brew Forum Facebook


Reply
 
LinkBack Thread Tools Display Modes
Old 02-25-2009, 04:40 PM   #1
flyangler18
Real Ale Junkie
 
flyangler18's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,693
Default Frozen Yeast Bank- Strain Exchange?

I've been thinking about doing this for a while, especially as I have been banking more and more of the strains that I commonly keep on hand. Given the popularity of FlyGuy's frozen yeast bank tutorial, I'm guessing that there are a few HBTers keeping a bank of strains. Is there any interest in exchanging vials to expand our own yeast libraries?

Note your interest here, and I'll have a go at organizing some more formal.
flyangler18 is offline   Reply With Quote
Old 02-25-2009, 04:41 PM   #2
tedski
Senior Member
Recipes 
 
Join Date: Sep 2008
Location: San Francisco, CA
Posts: 123
Default

I've thought about the same thing. Although, I don't keep my bank in frozen storage, just in cold storage. Either way, a vial exchange would be great.
__________________
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our maker and glory to his bounty by learning about... BEER." - Friar Tuck

Primary: Empty | Secondary: Empty | Bottled: Robust Maple Porter
tedski is offline   Reply With Quote
Old 02-25-2009, 04:46 PM   #3
flyangler18
Real Ale Junkie
 
flyangler18's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,693
Default

Quote:
Originally Posted by tedski View Post
I've thought about the same thing. Although, I don't keep my bank in frozen storage, just in cold storage. Either way, a vial exchange would be great.
Ted,

Since you aren't freezing, are you slanting on agar or gelatin? I've not committed to one method vs. another just yet.
flyangler18 is offline   Reply With Quote
Old 02-25-2009, 06:23 PM   #4
tedski
Senior Member
Recipes 
 
Join Date: Sep 2008
Location: San Francisco, CA
Posts: 123
Default

Quote:
Originally Posted by flyangler18 View Post
Ted,

Since you aren't freezing, are you slanting on agar or gelatin? I've not committed to one method vs. another just yet.
I'm storing on slants made with 2% agar, 1.038 wort, and yeast nutrient.

I do 5ml of wort in 16ml culture vials.
__________________
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our maker and glory to his bounty by learning about... BEER." - Friar Tuck

Primary: Empty | Secondary: Empty | Bottled: Robust Maple Porter
tedski is offline   Reply With Quote
Old 02-25-2009, 08:04 PM   #5
Hombru1
Member
Recipes 
 
Join Date: Dec 2008
Location: Austin, TX
Posts: 30
Default

I would love to exchange a few. I have Antwerp Ale (White Labs), Chimay's, Brooklyn Brewery's (local one), Rogue's PacMan, California Ale (White Labs), and am in process of aquiring White Labs British Ale strain. All are 4 ml of clean slurry (cells) in 15% glycerol and are stored at -4F.
__________________
Give a man a beer and he will ask for more.
Teach a man to brew and you can ask him!
Hombru1 is offline   Reply With Quote
Old 02-25-2009, 08:05 PM   #6
bashe
Senior Member
Recipes 
 
Join Date: Jun 2008
Location: Birmingham, Al
Posts: 501
Default

I am up for an exchange.
__________________
Black Warrior Brewery
Primary's: Hob Goblin II, JOAM, Bleached Blonde Ale, Blonde Helles
Kegged: Imperial Honey Porter, JZ American Brown Ale, Scottish 80/-, Lake Walk Pale Ale, EdWort's Apfelwein, Parti-gyle Porter, Blueberry Blonde
Coming Up: Westvleteren 12 clone, Oktoberfast, SWMBO Slayer
Projects: Fermentation Chamber
Beer Blog
bashe is offline   Reply With Quote
Old 02-25-2009, 08:22 PM   #7
conpewter
Cold Dead Hands Brewery
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 4,337
Default

I am in for the exchange. I have Wyeast Irish Ale 1084 in frozen 20 ml glass vials. 15% glycerin kept in a cooler in the freezer.
__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Pumpkin ale, Pumpkin wine
Secondary: Shady Lord RIS, Water to Barleywine
Kegged: Oatmeal Stout, Living the Mild Life, Thunderstruck non-oak aged IPA, Sweet stout, Smoked Porter, soda water
Bottles: July Moon Riesling, Black Pearl Porter, Hobgoblin (II), Apfelwein, Apfelwein w/ Nottingham, 999 "Small" beer, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter

Last edited by conpewter; 02-26-2009 at 04:34 PM.
conpewter is offline   Reply With Quote
Old 02-26-2009, 02:37 PM   #8
fratermus
Senior Member
Recipes 
 
Join Date: Feb 2008
Location: 75081
Posts: 1,187
Default

Question for yeast-freezers: do any of you plate the culture after rewarming to room temp or does everyone pitch into a small starter like the tutorial shows?
fratermus is offline   Reply With Quote
Old 02-26-2009, 04:37 PM   #9
conpewter
Cold Dead Hands Brewery
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 4,337
Default

I pitch a 20 ml vial into 1 liter of wort on a stirplate

I write about it a little here
Aging beer: Facts, myths, and discussion

here is the article, and snipped text
Quote:
Close examination of Figure 3 indicates that yeast should not be diluted more than 200 times the previous volume. In otherwords 10 ml should not be stepped up to more than 2 liters. The rationale behind this is simple. During yeast propagation it is important to keep the yeast growing exponentially (Figure 3, phase III). Diluting the yeast out too far will slow down their growth and give bacteria a chance to overtake the culture.
MB Raines, Ph.D. - Guide to Yeast Culturing for Homebrewers - Maltose Falcons Home Brewing Society (Los Angeles Homebrewing)
__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Pumpkin ale, Pumpkin wine
Secondary: Shady Lord RIS, Water to Barleywine
Kegged: Oatmeal Stout, Living the Mild Life, Thunderstruck non-oak aged IPA, Sweet stout, Smoked Porter, soda water
Bottles: July Moon Riesling, Black Pearl Porter, Hobgoblin (II), Apfelwein, Apfelwein w/ Nottingham, 999 "Small" beer, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter
conpewter is offline   Reply With Quote
Old 02-26-2009, 06:38 PM   #10
Hombru1
Member
Recipes 
 
Join Date: Dec 2008
Location: Austin, TX
Posts: 30
Default

I also pitch into a starter, 4ml cells into ~500ml lme, with a stirplate.

Great article from Dr. Raines. Thanks
__________________
Give a man a beer and he will ask for more.
Teach a man to brew and you can ask him!

Last edited by Hombru1; 02-26-2009 at 06:48 PM.
Hombru1 is offline   Reply With Quote
Reply
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Guide to Making a Frozen Yeast Bank FlyGuy General Techniques 283 Today 12:10 AM
Frozen Yeast Bank vs. Yeast Slanting shortyjacobs Fermentation & Yeast 7 10-16-2009 10:34 PM
Yeast Starter from frozen yeast bank dfohio General Techniques 5 04-30-2009 07:32 PM
Frozen yeast bank not freezing T-Hops General Techniques 5 12-16-2008 02:29 PM
Frozen yeast bank with yeast cakes? mrfocus Recipes/Ingredients 5 11-08-2007 01:13 AM



Contact Us - Top - Privacy - All times are GMT. The time now is 07:05 AM.
House Repair & Improvement Forum - Firearm & Gun Forum - Airsoft Forum - Homesteading and Survival Forum - Garage Forum & Articles - Jeep Forum - Bike & Cycling Forum - Plumbing Forum