hiphops

Recipes 

I've recently become obsessed with documenting the yeasts that I have harvested. What I've been doing (putting notes on making tape on the jar of harvested yeast) isn't really working anymore. I'm starting to get into too many notes and just too much confusion.

I've been thinking about using some type of family tree type program.

What do people use, if anything, to keep on top of their yeasts?

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Swim - bike - run - repeat
Indict - convict - affirm on appeal - repeat
Brew - bottle - drink - repeat

pabloj13

Recipes 

I just have a Google doc spreadsheet with the frozen strains I have harvested. I use the headings as follows: Strain, generation, date frozen, age of yeast at time of freezing, # of tubes, volume of tubes, and notes.

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Future Brews Bell's IPA
6.5 gallon glass Two Hearted clone
6.5 gallon bucket Empty
6 gallon BB Empty
5 gallon glass Empty
Bottled Noberon wheat 05/05/2012, Ommegawd Hellepin 04/15/12, Apfelwein 04/01/12, Skeeter Pee 03/15/12, Two-Hearted clone 02/16/2012, Ed Wort's Apfelwein 02/13/2012, Smooth Oatmeal Stout 1/25/12
RIP Falconer's Flight IPA 12/17/11

My Grilling and Beer Blog

TyTanium

Recipes 

+1 for spreadsheet. Keep jar labeling simple (A, B, C, D, etc) and have all the detail in a spreadsheet.

Mk010101

Recipes 

I've been keeping good notes on a spreadsheet also, but this has caused me to realize the fact that I have too many variables in brewing. While I love experimenting, I feel I need to pick 3 house yeasts (maybe 4, if WLP 550 doesn't make a good wheat beer I am looking for.) 1 ale yeast, 1 belgium yeast and 1 lager yeast to make 90% of my brews. That's my goal for 2012/13 to find those 3.

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Output 2012: 30 gallons
Goal 2012: 120 gallons

A4J

Recipes 

I have a spreadsheet also but I have a coding system that I use for labels. I use to use masking tape but I've switched to labels from a label machine. I use the WLP code, generation and date. So, for example, I have 029.G2.122511 which tells me at a glance that it's a kolsch yeast (WLP029), 2nd generation (G2) and frozen on Christmas day 2011 (122511). If I need more info on that, they I can look up my excel spreadsheet.

Speaking of house yeasts, WLP029 (kolsch) and WLP005 (british) are becoming my de facto house yeasts. I used to use WLP001 a lot, but I'm liking WLP029 with pale ales and IPAs.

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Primary: altbier
Tap 1: pale ale
Tap 2: hibiscus kolsch
Tap 3: traditional kolsch
Tap 4: moose drool clone
Tap 5: soda
Bottles: porter, raspberry ale, and a lot of commercial microbrews
planning:flanders red or oud bruin

My Mid-Century Modern Inspired Keezer Build

Seven

Recipes 

I use a MS Word document that has a table in it with basic info like yeast type, generation, age, etc. Nothing fancy really but it works.

Montanaandy

Recipes 

Good idea in this day and age in case someone asks to see their papers...