Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Can yeast be stored under glycerin instead of mineral oil?
Reply
 
LinkBack Thread Tools
Old 01-09-2011, 04:11 PM   #1
RobBroad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 10
Default Can yeast be stored under glycerin instead of mineral oil?

Hello,

I live in Sweden, so have taken to brewing beer as it's SO expensive here! I have just finished reading Chris White & Jamil Zainasheffs great book on yeast, and want to culture up some yeast from some beers smuggled in from the UK.

My freezer's not suitable, or big enough for that matter, so want to store in the fridge. However, I cannot find mineral oil anywhere, so was wondering if I could store slants with glycerin instead?? I think the oil is to minimise the oxygen contact, and would think glycerin would do the same thing, but would like some expert advise first!

Thanks

Rob

__________________
RobBroad is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2011, 04:31 PM   #2
theredben
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Langley, BC
Posts: 934
Liked 23 Times on 22 Posts
Likes Given: 9

Default

Never tried covering the slants with glycerin, but you can just slant without the mineral oil overlay. Your slants will still last 6-12 months.

Over here in North America mineral oil is available almost everywhere. It is used in many hobbies, electronics, mechanics, and personal cosmetics. I think if you started your slants without the mineral oil, then while they are incubating for a few days for proper growth you should be able to find some. If you can't it is not a big deal.

__________________
theredben is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2011, 06:22 PM   #3
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 85 Times on 54 Posts
Likes Given: 2

Default

Glycerin is used for freezing yeast, so I don't see why not.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2011, 08:29 PM   #4
RobBroad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 10
Default

I'm thinking about giving it a go to see. Will make up normal slants and then one each with glycerine and trying it in about a year or eighteen months and post the findings, this shouldn't be too difficult as I don't get to brew nearly as much as I'd like.

Rob

__________________
RobBroad is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2011, 04:46 PM   #5
Randar
Damn right I got da brews
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Randar's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Wheeling, IL
Posts: 30,167
Liked 4645 Times on 4547 Posts
Likes Given: 2262

Default

the point of using glycerin is to regulate the freezing and crystal formation in the solution to minimize cleaving of the yeast cells.

I have read/heard glycerin can be toxic to yeast if left to be metabolized (not metabolized when frozen), but I don't know what concentration of glycerin would be required to damage the culture beyond recovery.

__________________
Randar is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2011, 07:37 PM   #6
RobBroad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 10
Default

Thanks Randar,

Hmm, I think mineral oil is a big no no in Sweden, and I wouldn't have a clue how to work out the right concentration of glycerin to keep the yeast going.

Now, please feel free to call me stupid, but what about olive oil?? There seems to be some research done on using it instead of oxygenating the wort as it has the correct fatty acids to help glycogen to build up. You add yeast nutrient to the slant mix anyway, so would it be a crazy idea to use olive oil instead of mineral oil, kind of keep it on a life support?

Cheers

Rob

__________________
RobBroad is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2011, 08:06 PM   #7
DrawTap88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Joliet, IL
Posts: 1,074
Liked 9 Times on 9 Posts
Likes Given: 10

Default

Why not just do the slant as normal, since they keep for 3-6 months?

__________________

Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

DrawTap88 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
London Ale Yeast vs British Whitbread Ale Yeast for brown ale Grantman1 Fermentation & Yeast 2 11-02-2010 04:14 AM
WYEAST 1056, how long can it be stored and still be good? St. Jon's Wort Fermentation & Yeast 4 08-16-2010 11:18 PM
Sulfur smell from stored yeast Gibbnal Fermentation & Yeast 5 07-30-2010 05:25 AM
viability of yeast stored in the fridge kcinpdx Fermentation & Yeast 4 04-01-2010 06:33 PM
How long can yeast be stored? lurker18 Fermentation & Yeast 1 11-30-2009 07:35 PM



Newest Threads

LATEST SPONSOR DEALS