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Originally Posted by DaleJ
It is a great yeast.
I easily ferment 1.04x beers @ 65F with it.
Next time no short cut.
Say, can the WL vials be reused (sterilized, of course) to make slants or freeze yeast?
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I use white labs yeast for new starters. I inoculate wort in the sterile tube (canning pressure cooker) and cover with foil at room temp and when that is at high krausen I pitch into a flask of cooled wort (10X) on a stir plate. When that is done I pitch into a 2000 ML flask of cooled wort on a stir plate. I now have enough to pitch into a 5 gallon batch. From then on I can harvest yeast from finished beers and keep some of the master yeast to start new batches.
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Cheers,
WBC
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor
“If you find yourself in a hole, the first thing to do is stop digging”
“Good judgment comes from experience, and a lotta that comes from bad judgment”
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Cheers!
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