Originally Posted by pldoolittle
Most of us aren't using slants because of the volume of yeast produced in a wort, and the extra work involved in propagation. I use glycerin and store 32ml samples ready to pitch into a starter. They look like this:
what ratio of glycerin/water/yeast do you use? and have you had any viability issues? IM seriously looking into this because yeast is becoming the most expensive part of my brewing now that i planted hops. I wonder if anyone grows and malts their own grain?
also where did you get the 32ml tubes from?