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Old 01-29-2012, 08:35 PM   #121
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Originally Posted by IsItBeerYet View Post
I believe that I read somewhere that a good "cool" storage alerts the yeast that "hard times are a'comin!" and triggers a glycogen uptake, which would increase long-term viability. Althought I am no bio-chemist. Don't even play one on TV.

I've found that a quick reheat is pretty vital to recoverability of the strain as well. I'll usually give a vial to my wife straight from the freezer, who will warm it up in her pocket for 30 minutes or so. Her contribution to my brewing.....
That's good stuff. Found you a cheap incubator
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Never Ending Liquid Yeast - How to Farm Yeast and Freeze it.

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Old 01-29-2012, 09:22 PM   #122
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For those of you following this thread, I have just updated the original post to include some of the new information that we have been gathering. The edits are in red.

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Old 01-29-2012, 10:04 PM   #123
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EDITED: It isn't at all surprising that there is significant variability between yeast strains. However, keep in mind that there is a lot of variability between preparations of yeast in the home lab (usually known as a kitchen ;-)), as well. Nevertheless, even anecdotal information can be useful if taken for what it is. Unfortunately I cannot comment on the viability commercial strains since I am using yeast recovered from bottles. I have successfully frozen and reused yeast from Racer 5 IPA and from Ballast point Sculpin IPA. The former is supposed to be a Scottish ale yeast derivative (WLP028?) and the latter a California ale yeast like WLP001.

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Old 02-18-2012, 11:10 PM   #124
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OK boys and girls,

I'm putting up a Belgian wit yeast this evening. We'll see how she turns out! I've still got 2 ferments in "cleanup" that I need to put up afterwards.

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Old 02-19-2012, 05:23 PM   #125
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Awesome thread. I am a biologist/biochemist and will try to replicate some of these results in my hands I am especially interested in testing better storage formulations for -20C vs. -80C storage.

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Old 02-20-2012, 12:40 AM   #126
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I just did this with a washed population of yeast from 6 gallons of IPA. After washing I did a quick and dirty check in the microscope for the condition of the yeast. They were abundant, healthy and clean (no visible bacteria, of course a very inaccurate test but....). Surprisingly, there was not a lot of debris (trub) visible in the washed cells. I brought up the cell slurry in 1/4 volume of 60% glycerol, split it up into 16 x 50 ml and froze it at -80 C using the stepwise cooling method I have described earlier. I'll use these tubes of yeast to innoculate overnight starters. This saves me from having to buy or grow up stepwise from small samples I have put away.

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Old 02-20-2012, 08:38 AM   #127
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Quote:
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Awesome thread. I am a biologist/biochemist and will try to replicate some of these results in my hands I am especially interested in testing better storage formulations for -20C vs. -80C storage.
Great!
Please post results from -20 vs -80 storage.
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Old 02-20-2012, 03:18 PM   #128
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Don't be shy about posting results. We welcome any and all data.

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Never Ending Liquid Yeast - How to Farm Yeast and Freeze it.

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Old 02-20-2012, 04:16 PM   #129
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Great!
Please post results from -20 vs -80 storage.
Will do, probably about 4 weeks out.
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Old 02-20-2012, 08:28 PM   #130
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Don't be shy about posting results. We welcome any and all data.
Definitely. I wasn't trying to step on any toes, as this has been an extremely informative thread. I really want to try to help come up with a good -20C storage solution. -80C is pretty easy, mix your yeast (near saturation), with an equal volume of 40% glycerol (final 20%), and you are good.

-20C is tough, because 20% glycerol is on the border of freezing at this temperature. I'm thinking of trying to optimize a lower glycerol percentage, but use other formulations that will protect viability (all food grade of course!)

This is intriguing (and a protein family my lab studies), but I worry about introducing undesirable mutations to the strains: http://www.ncbi.nlm.nih.gov/pubmed/1571943
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