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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > 2 1/2 year old yeast
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Old 09-02-2012, 06:59 AM   #1
chuckjaxfl
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Default 2 1/2 year old yeast

I put this suspension of WLP004 up on April 12, 2010.

Anyone want to take bets on viability?

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Old 09-02-2012, 07:20 AM   #2
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If it's not frozen or cooked, I'll guess you could get it a live but could take a long time. Just give it a try and post results with pics

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Old 09-02-2012, 03:08 PM   #3
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Yeasties are beasties, you'll get some going.

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Old 09-03-2012, 12:01 AM   #4
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Just looks like water to me

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Old 09-06-2012, 02:17 AM   #5
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I'm finally getting around to starting on this yeast.
I've got some pints & quarts of wort canned & ready to go, but no small volumes.
So, tonight, I'm making my plates & step ups. Here's how I make plates.

I hate mixing & pouring media. There's always a bunch left over (wasted) and I can't seem to do it without making a mess. So, I've taken to just measuring the ingredients into each plate & vial.

My plates are 55mm, so I use 20ml water, 2gm DME, 0.8gm Agar.
My 10ml vials get 7.5ml water & 0.79gm DME.
My 30ml vials get 15ml water & 1.51gm DME.
Finally, the 4oz jars get 40ml of water & 4gm of DME.

The volumes may seem too small for the containers. That's because I dump the entire contents of the smaller vial into the next largest one as I go.

I'll run this at 15 pounds for 1/2 hour, which is probably overkill for the mass involved, but it's a nice round number.

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Old 09-06-2012, 10:57 PM   #6
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Done. I bag them, flip them over, and leave them sit for several days to ensure that I'm starting with a clean plate, and to allow some excess water evaporate.

image-1250429259.jpg

You can tell our water here is hard as a rock. There's an impressive layer of powder on all of these. I've tried a little vinegar in the canner to try to avoid it, unsuccessfully. I haven't used distilled water for the canner yet. But, that seems like the logical next step.
Does anybody else have any suggestion that I have not yet thought of?

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Old 09-07-2012, 12:53 AM   #7
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Chuck,

First, are you in CASK?

Second, Walter White would be proud of your lab.

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Old 09-07-2012, 01:16 AM   #8
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You can get a counter top distiller to make your own distilled water 1 gallon at a time and 'ahem' use it distill other useful spirits. I'd suggest a water softener, don't know how you can live in Jax without one. They are easy to plumb in and there are a few new ones out there that don't require brine to regenerate. I'm not talking about the "magnetic" ones which don't do squat.

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Old 09-07-2012, 02:11 AM   #9
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Quote:
Originally Posted by Newmanwell View Post
Chuck,

First, are you in CASK?

Second, Walter White would be proud of your lab.
I joined when Walter (not White.. OUR Walter) suggested it right when Ken opened up. I joined, maintained membership for a couple years, but never made it to a meeting. I "always keep meaning to" go, but...


Regarding the more famous Walter.... I SWEAR that I was thinking to myself that I was letting my inner Walter White out as I was weighing components. I've been debating on whether or not I should get the hat!
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Old 09-07-2012, 02:16 AM   #10
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Quote:
Originally Posted by CS223 View Post
You can get a counter top distiller to make your own distilled water 1 gallon at a time and 'ahem' use it distill other useful spirits. I'd suggest a water softener, don't know how you can live in Jax without one. They are easy to plumb in and there are a few new ones out there that don't require brine to regenerate. I'm not talking about the "magnetic" ones which don't do squat.
I rent. And I'm not installing a softener one for the owner!

I have been considering the countertop distiller, though. For yeast, and to make long-lasting Star-San.
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