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Old 03-27-2012, 02:02 AM   #661
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I'm not using a sticky label at all. I created it in Word, printed them on regular paper, cut them out and then taped them on with scotch tape. Vials have to be super clean and even then it helps to wrap the tape around and back onto its self. Otherwise they just slide off.

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Old 03-27-2012, 04:21 PM   #662
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Good to know. thanks for the reply mountainman (and all of you, really).
tom

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Old 03-30-2012, 05:00 PM   #663
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Quote:
Originally Posted by mountainman619 View Post
I'm not using a sticky label at all. I created it in Word, printed them on regular paper, cut them out and then taped them on with scotch tape. Vials have to be super clean and even then it helps to wrap the tape around and back onto its self. Otherwise they just slide off.
Nice work on the labels... Any chance you'd be willing to post a copy of your Word doc?

Thanks;
Steve
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Old 03-31-2012, 02:16 PM   #664
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mountainman619- Another question. what is the "1002PT1SKYA1" on your label? I assume it's some kind of code for you or the production code on the yeast vial? Thanks!
tom

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Old 03-31-2012, 02:34 PM   #665
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I have regenerated a vial of Kolsh yeast that has been frozen for 6 months. It is aggressively chewing through an Oktoberfest and a Kolsh.

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Old 03-31-2012, 08:16 PM   #666
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I really want to do this to save money but I'm driving myself crazy trying to find a good source of autoclavable vials.

What I've been doing up to this point is saving samples of each strain in small glass bottles. These bottles were bottles of tonic water that I salvaged from work. They cleaned up nicely and don't take up tons of space. Here's a shot:



I'm wondering if I can do the same thing but add glycerine and freeze them. Maybe I could have a small bottle full of yeast/glycerine mixture and just pour some out when I need to.

Thoughts?

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Old 03-31-2012, 08:31 PM   #667
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Heads up for anyone looking for glycerin online.

http://www.mountainroseherbs.com/bulkmisc/bulkmisc.php#bu_gly



16oz for 8.75+ shipping. They also carry bitter orange peel, irish moss, and many other brewing spices and goodies mostly organic if anyone cares.

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Old 04-01-2012, 05:59 AM   #668
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Quote:
Originally Posted by SteveCO2 View Post
Nice work on the labels... Any chance you'd be willing to post a copy of your Word doc?

Thanks;
Steve
Steve - I am willing, but can't from this particular computer. However you can open a new blank document then create a table with 2 columns and 5 or more rows. That gave me 10 spaces to fill. I will try to remember to make one and post it tomorrow (Sunday).

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mountainman619- Another question. what is the "1002PT1SKYA1" on your label? I assume it's some kind of code for you or the production code on the yeast vial? Thanks!
tom
Tom - It is a production code from the White Labs vial. It allows me to track strains that are the same but from different original sources. If I end up with a problem I can back track and know which vials could be suspect.
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Old 04-01-2012, 06:16 AM   #669
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Yeast freezing is great. Has anyone here froze yeast with a full pitchable rate? Wouldn't it be a good idea to freeze the whole volume of yeast that you're going to pitch using the glycerin method? Then 24 hours before brewday you just take it out of the freezer, put it in the fridge, and pitch without a starter. Of course if you brew often then you'd probably run out of fridge space pretty fast.

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Old 09-05-2012, 04:05 AM   #670
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Does this look like the right amount of yeast to have (16ml vials)? Too much liquid? I have had them in the fridge for 24 hrs, tomorrow they'll go into the freezer. Do I shake them up again before freezing?

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