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Old 12-14-2012, 04:44 AM   #391
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I made A the highest yeast layer level and C the lowest for the vials. That was before I put them into the freezer, after chilling them in the fridge (standing up) for a couple of hours. I did swirl the slurry before pouring into each vial, so I'm not 100% sure why the amounts appear to be different. I'll know more after I do the next batch. I'm planning on stepping up a vial of WLP099 and freezing at least a few vials of it. Once my beaker set arrives and such that is.

Mine froze solid in under 8 hours. I have them in a small cardboard box, with foam in there to keep them standing (will take a picture later on/tomorrow). Since I don't [yet] have a small cooler that will fit in the freezer, or enough alcohol to fill it, I just chilled in the fridge first, then let them freeze as they would. I did set my freezer to it's coldest setting before this. Which gets it into the -10F to -5F range. Just a bit colder than the -20C target.

BTW, the labels are made with an Epson LW-400... I really like it.

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Old 02-05-2013, 02:07 PM   #392
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What is a good, but inexpensive pressure cooker for sterilization?

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Old 02-05-2013, 02:21 PM   #393
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Ive seen a few at local thrift stores. Just make sure they seal tight.

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Old 02-05-2013, 02:27 PM   #394
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Quote:
Originally Posted by Matthewjscott View Post
What is a good, but inexpensive pressure cooker for sterilization?
Not sure what you consider inexpensive, but I have the Presto 23qt Pressure Canner (curerntly $75 + free shipping is a steal!). I think I got it for under $100 locally, plus another couple dollars for the Presto 3-piece Regulator from Amazon.

I use it almost weekly for something (brewing or food related), so ~$100 was well worth the investment. I wrap all my yeast culture stuff individually in tinfoil and run the whole load. Then they can sit on the shelf and are ready and sterile when I need them. I also can up quarts, pints, and half-pints of both 1.020 and 1.040 SG wort...pull it off the shelf and you have an instant starter.
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Old 02-05-2013, 03:15 PM   #395
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As far as price and quality go, I recommend the presto.

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Old 02-09-2013, 02:40 PM   #396
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Quote:
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As far as price and quality go, I recommend the presto.
The hell with talking about yeast....who is in your avatar photo? lol

BTW, I am from Kokomo as well.

Cheers!
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Old 02-10-2013, 06:06 PM   #397
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Just made my first starter with the frozen PacMan yesterday evening. It was krausened up when I got up this morning. I guess 12% v/v glycerol was enough. I was a litte worried after Forkhead recanted on his original report regarding optimal concentration. Of course, I have no way of knowing what the viability was, just that the starter took off. Anyway, thought I'd share.

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Old 02-12-2013, 11:45 PM   #398
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Well, I spoke too soon. The starter I made with the frozen pacman is taking forever to finish out. Stepped it up to two quarts last night (~24 hrs ago) and it's just now getting thick and krauseny. Usually by the second step things are rolling right along. I made a couple starters with fresh smack packs at the same time, same volume, and they were pretty much done this morning when I got up. Viability must have been pretty low coming out of the freeze. I'm going back to my original method which is 20-22% v/v final concentration of glycerol.

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Old 02-18-2013, 09:24 PM   #399
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Any reason why you couldn't harvest from just about any commercial microbrew or would there have to be visible sediment on the bottom of the bottle? I'm thinking you could "innoculate" a small wort starter (250 ml or so) with about 10-25 mls of your favorite microbrew and let it sit for a couple days on a stirplate and then step that bad boy up and harvest/freeze some.

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Old 02-18-2013, 10:54 PM   #400
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Quote:
Originally Posted by fc36 View Post
Any reason why you couldn't harvest from just about any commercial microbrew or would there have to be visible sediment on the bottom of the bottle? I'm thinking you could "innoculate" a small wort starter (250 ml or so) with about 10-25 mls of your favorite microbrew and let it sit for a couple days on a stirplate and then step that bad boy up and harvest/freeze some.
You could absolutely do that. Just make sure to be very sanitary throughout the process and you should be good. The only reason I always start with a smack pack is because I'm not set up for plating and have no way of doing any QC. That way I always know I'm starting with yeast that is free of contamination.
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