denimglen

Recipes 

denimglen

Recipes 

Sorry to double post but,

When you defrost the yeast and make the 250mL starter roughly how many cells should you expect to have once it's fermented out?

Just wondering because when I go to do the second step it would be good to know how many cells I've started with so I can calculate the size of the second step to end up pitching the right amount.

Cheers.

Philip1993

Recipes 

You're way over thinking it. Start with 500ml and pitch your keeper culture. Once it ferments, add 500ml and agitate. Repeat until you hit 2L.

Don't worry about pitching rates, you're no where near overpitching.

denimglen

Recipes 

Fair enough, I just like knowing how everything works and to be as accurate as possible.

beerthirty

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the baby soda bottles are approximately 60ml. they seem just about right for the freezer and to use for starters. I have order a bunch and will be trying them out on my next batch if they arrive in time.


Edit: this answer was for scinerd3000. still learning how to post

conpewter

Recipes 

For vials on the cheap, go to your local wal-mart or other photo processing store and ask for 35mm film canisters (usually the little black jars, gray lids). They seem to be somewhere around 40 ML, I sanitize them in star-san for a while (I actually keep them full of star-san when not in use).

__________________
"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

Philip1993

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Taste (lick) and smell those film cans first. A lot of plastics put off some nasty flavors. Also, be aware that pressure may de-cap them.

conpewter

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I know there could be some problems with the film canisters, I did taste some hot water I had sit in one for a while, didn't seem to have any taste, plus I'm only pitching 30 ml of possibly tainted solution into a starter, then decanting off that liquid and then pitching it into 5 gallons of wort.

It's not the perfect solution I know, but it's the free solution.

__________________
"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

gabeweisz

Recipes 

I just tried brewing from my yeast bank that I created with this method, and it worked great! I used 50 ml tubes for my frozen yeast.

When creating the starter, I was worried for awhile because there seemed to be nothing going on there, but after 8 hours or so there was a nice layer of foam on top so I knew it was fine.

I created a 1 pint starter for my 50 ml tube of yeast, and it worked great in my beer. This was my first batch with a starter (I've always either just dumped the liquid in or rehydrated dry yeast), and even though I knew to expect a lot of Krausen, I was surprised at just how much there was. I'm really glad my primary fermenter is actually an 8 gallon bucket which had plenty of room.

Danek

Recipes 

Belated thanks for posting this, Flyguy - I've just placed an order for vials and glycerin, so thanks to this thread I should have a yeast bank up and running by the end of the week. I can't believe how simple it is. Cheers!

__________________
Fermenting: Pliny the Elder clone
Next up: Bourbon Vanilla Porter