I think this is a great idea for local people. I wouldnt trust any shipping comapny to get a frozen sample to you still frozen. That being said, shipping slants is the much better way to go.
I was just planning on shipping them (sometime soon before it gets too warm) and then pitching whatever I got immediately into a starter to propagate it. On the other hand I suppose I can find dry ice somewhere.
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Primary: Nothin Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead Kegged: Crappy infected mild Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash
That might work out but it was 90 here today. I do agree though, pitch it as soon as you get it and it really might not even matter if it is a bit thawed. Well, I'm still in.
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To be fair, the sentence before that quote referred to a "a 10 ml saturated culture". This may mean that the 200x guideline is in effect only when the pitched culture is at maximum yeast count and might not be valid for, say, a recently defrosted frozen culture.
Fig. 4 shows the 10ml is a stepped up volume from the pure culture (which I would
assume would be frozen sample, slant, plate, etc).
Seems like there is good interest in doing an exchange.
I have 8 dram vials of WLP400 and WLP013 available. I'll be preparing a few vials of Wyeast 1469: West Yorkshire and Wyeast 1728: Scottish Ale in the next week or so. Currently, I'm freezing although I may try slanting as well.
To be fair, the sentence before that quote referred to a "a 10 ml saturated culture". This may mean that the 200x guideline is in effect only when the pitched culture is at maximum yeast count and might not be valid for, say, a recently defrosted frozen culture.
Fig. 4 shows the 10ml is a stepped up volume from the pure culture (which I would
assume would be frozen sample, slant, plate, etc).
True, though I'm pitching 20 ml into 1 liter, the example was 10 ml into a 2 liter start, so I'm already 4 times as much yeast as in the example, even if I really only have 15ml of yeast slurry in there. Also I don't harvest from primary, instead I make a starter with the smack pack, then harvest from that for my bank.
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"People should not be afraid of their governments. Governments should be afraid of their people." - V
Primary: Nothin Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead Kegged: Crappy infected mild Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash
Seems like there is good interest in doing an exchange.
I have 8 dram vials of WLP400 and WLP013 available. I'll be preparing a few vials of Wyeast 1469: West Yorkshire and Wyeast 1728: Scottish Ale in the next week or so. Currently, I'm freezing although I may try slanting as well.
I'd be interested in swapping for the west yorkshire yeast if you wanted to. All I have to offer in return is WLP002 English Ale and WY1275 Thames Valley, although you probably already have the Thames Valley as you said it was one of your favorites. Also, they're only washed, not frozen, though they are fresh at less than a week old. Let me know!
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