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-   -   Slanting yeast (http://www.homebrewtalk.com/f163/slanting-yeast-133103/)

Saccharomyces 08-21-2009 12:00 AM

Equipment
 
1 Attachment(s)

You will need some equipment:

  • A pressure cooker, 8 quarts or larger
  • A small pan (unless you are a cave man, I'm sure you already have one)
  • Filtered or bottled water
  • Dry malt extract
  • Vials. I use the 24mL vials from Cynmar, stock no. 115-27910.
  • Beakers. I purchased the set from Cynmar, stock no. 115-20035.
    An extra 500mL and/or 1000mL beaker would be handy as well depending on
    the size of your pressure cooker.
  • Large paper clips, half straightened
  • Agar agar. You can find this in an Asian market or in the Asian section of
    a large grocery. If you can't find agar agar you can use plain gelatin.
  • 250mL flask
  • 1L and/or 2L flask
  • Stir plate
  • Small and medium size stir bars
  • A digital scale
  • A measuring cup
  • A small funnel suitable for filling your vials
  • Aluminum foil
  • Electrical tape
  • Scissors
  • A small box such as a shoe box
  • Sanitizer
  • Candle
  • Lighter
  • Half-pint canning jars for canning sterile starter wort (optional)

Attachment 12594

Saccharomyces 08-21-2009 12:10 AM

Making blank slants
 
5 Attachment(s)

Measure out 35g of DME and about 400mL of water. Combine in the pan along with half a bar of agar agar (2.5 grams) and heat gently while stirring until the agar agar and DME are fully dissolved. It isn't necessary to boil it, it gets boiled later in the pressure cooker.

Attachment 12595
Attachment 12596

Pour the mixture into the 500mL beaker and fill each vial one third to one half full using the funnel (it's hot, so you may want to use gloves). You should have enough wort to fill 25-30 vials. I will use 5-6 vials per yeast strain, so this is enough for five strains. As you can see I did this on a baking sheet so I would have easier cleanup for spillage.

Attachment 12597
Attachment 12598

Cap each vial and loosen the cap one half turn. Place the vials inside the large beakers so they are snug -- you don't want them to tip over in the pressure cooker. Use empty vials to fill any empty space in the beakers. It's not a bad idea to keep some empty sterile vials on hand for collecting some yeast from a buddy's yeast starter which you can take home and slant later (I'll get to that topic in a bit). Make sure the cap is loose on the empties too. You don't want them to explode.

Cover the beakers with foil and place them in the pressure cooker. Add about 1L of water, or enough to get at least 1" in the bottom. You definitely do NOT want to end up running your pressure cooker dry or your equipment will be toast.

Attachment 12599

Gently bring the pressure cooker up to temperature. You can start on high but once the water starts boiling I recommend backing off on the heat so you don't overpressurize it by accident. Once the cooker hits 12psi set a timer for 15 minutes.


Saccharomyces 08-21-2009 12:10 AM

Making blank slants
 
5 Attachment(s)

Measure out 35g of DME and about 400mL of water. Combine in the pan along with half a bar of agar agar (2.5 grams) and heat gently while stirring until the agar agar and DME are fully dissolved. It isn't necessary to boil it, it gets boiled later in the pressure cooker.

Attachment 12595
Attachment 12596

Pour the mixture into the 500mL beaker and fill each vial one third to one half full using the funnel (it's hot, so you may want to use gloves). You should have enough wort to fill 25-30 vials. I will use 5-6 vials per yeast strain, so this is enough for five strains. As you can see I did this on a baking sheet so I would have easier cleanup for spillage.

Attachment 12597
Attachment 12598

Cap each vial and loosen the cap one half turn. Place the vials inside the large beakers so they are snug -- you don't want them to tip over in the pressure cooker. Use empty vials to fill any empty space in the beakers. It's not a bad idea to keep some empty sterile vials on hand for collecting some yeast from a buddy's yeast starter which you can take home and slant later (I'll get to that topic in a bit). Make sure the cap is loose on the empties too. You don't want them to explode.

Cover the beakers with foil and place them in the pressure cooker. Add about 1L of water, or enough to get at least 1" in the bottom. You definitely do NOT want to end up running your pressure cooker dry or your equipment will be toast.

Attachment 12599

Gently bring the pressure cooker up to temperature. You can start on high but once the water starts boiling I recommend backing off on the heat so you don't overpressurize it by accident. Once the cooker hits 12psi set a timer for 15 minutes.


Saccharomyces 08-21-2009 12:10 AM

Making blank slants
 
5 Attachment(s)

Measure out 35g of DME and about 400mL of water. Combine in the pan along with half a bar of agar agar (2.5 grams) and heat gently while stirring until the agar agar and DME are fully dissolved. It isn't necessary to boil it, it gets boiled later in the pressure cooker.

Attachment 12595
Attachment 12596

Pour the mixture into the 500mL beaker and fill each vial one third to one half full using the funnel (it's hot, so you may want to use gloves). You should have enough wort to fill 25-30 vials. I will use 5-6 vials per yeast strain, so this is enough for five strains. As you can see I did this on a baking sheet so I would have easier cleanup for spillage.

Attachment 12597
Attachment 12598

Cap each vial and loosen the cap one half turn. Place the vials inside the large beakers so they are snug -- you don't want them to tip over in the pressure cooker. Use empty vials to fill any empty space in the beakers. It's not a bad idea to keep some empty sterile vials on hand for collecting some yeast from a buddy's yeast starter which you can take home and slant later (I'll get to that topic in a bit). Make sure the cap is loose on the empties too. You don't want them to explode.

Cover the beakers with foil and place them in the pressure cooker. Add about 1L of water, or enough to get at least 1" in the bottom. You definitely do NOT want to end up running your pressure cooker dry or your equipment will be toast.

Attachment 12599

Gently bring the pressure cooker up to temperature. You can start on high but once the water starts boiling I recommend backing off on the heat so you don't overpressurize it by accident. Once the cooker hits 12psi set a timer for 15 minutes.


Saccharomyces 08-21-2009 12:10 AM

Making blank slants
 
5 Attachment(s)

Measure out 35g of DME and about 400mL of water. Combine in the pan along with half a bar of agar agar (2.5 grams) and heat gently while stirring until the agar agar and DME are fully dissolved. It isn't necessary to boil it, it gets boiled later in the pressure cooker.

Attachment 12595
Attachment 12596

Pour the mixture into the 500mL beaker and fill each vial one third to one half full using the funnel (it's hot, so you may want to use gloves). You should have enough wort to fill 25-30 vials. I will use 5-6 vials per yeast strain, so this is enough for five strains. As you can see I did this on a baking sheet so I would have easier cleanup for spillage.

Attachment 12597
Attachment 12598

Cap each vial and loosen the cap one half turn. Place the vials inside the large beakers so they are snug -- you don't want them to tip over in the pressure cooker. Use empty vials to fill any empty space in the beakers. It's not a bad idea to keep some empty sterile vials on hand for collecting some yeast from a buddy's yeast starter which you can take home and slant later (I'll get to that topic in a bit). Make sure the cap is loose on the empties too. You don't want them to explode.

Cover the beakers with foil and place them in the pressure cooker. Add about 1L of water, or enough to get at least 1" in the bottom. You definitely do NOT want to end up running your pressure cooker dry or your equipment will be toast.

Attachment 12599

Gently bring the pressure cooker up to temperature. You can start on high but once the water starts boiling I recommend backing off on the heat so you don't overpressurize it by accident. Once the cooker hits 12psi set a timer for 15 minutes.


Saccharomyces 08-21-2009 12:10 AM

Making blank slants
 
5 Attachment(s)

Measure out 35g of DME and about 400mL of water. Combine in the pan along with half a bar of agar agar (2.5 grams) and heat gently while stirring until the agar agar and DME are fully dissolved. It isn't necessary to boil it, it gets boiled later in the pressure cooker.

Attachment 12595
Attachment 12596

Pour the mixture into the 500mL beaker and fill each vial one third to one half full using the funnel (it's hot, so you may want to use gloves). You should have enough wort to fill 25-30 vials. I will use 5-6 vials per yeast strain, so this is enough for five strains. As you can see I did this on a baking sheet so I would have easier cleanup for spillage.

Attachment 12597
Attachment 12598

Cap each vial and loosen the cap one half turn. Place the vials inside the large beakers so they are snug -- you don't want them to tip over in the pressure cooker. Use empty vials to fill any empty space in the beakers. It's not a bad idea to keep some empty sterile vials on hand for collecting some yeast from a buddy's yeast starter which you can take home and slant later (I'll get to that topic in a bit). Make sure the cap is loose on the empties too. You don't want them to explode.

Cover the beakers with foil and place them in the pressure cooker. Add about 1L of water, or enough to get at least 1" in the bottom. You definitely do NOT want to end up running your pressure cooker dry or your equipment will be toast.

Attachment 12599

Gently bring the pressure cooker up to temperature. You can start on high but once the water starts boiling I recommend backing off on the heat so you don't overpressurize it by accident. Once the cooker hits 12psi set a timer for 15 minutes.


Saccharomyces 08-21-2009 12:18 AM

Cooling and storing your slants
 
3 Attachment(s)
Attachment 12600

After 15 minutes at 12psi, carefully slide the pressure cooker off the hot burner and set a timer for one hour to allow it to cool. Do not move it, open the valve, or use a water bath -- if you do, you will cause the vials to boil over as the pressure drops too rapidly. We don't want that to happen! Let it cool for one hour.

Attachment 12601

After the pressure cooker has cooled for one hour carefully open the cooker. With clean and sanitized hands, on a clean and sanitized counter top, carefully remove the glass vials, screw them shut, and tape the lids with electrical tape so they won't dry out. Place them in a cardboard box (such as a shoebox) and prop it at a 45 degree angle (so they slant!) for 24 hours or until they set. Then you can store them in zip bags in a dark, cool closet until ready for use. They are sterile so they should last indefinitely.

Attachment 12602

Saccharomyces 08-21-2009 12:18 AM

Cooling and storing your slants
 
3 Attachment(s)
Attachment 12600

After 15 minutes at 12psi, carefully slide the pressure cooker off the hot burner and set a timer for one hour to allow it to cool. Do not move it, open the valve, or use a water bath -- if you do, you will cause the vials to boil over as the pressure drops too rapidly. We don't want that to happen! Let it cool for one hour.

Attachment 12601

After the pressure cooker has cooled for one hour carefully open the cooker. With clean and sanitized hands, on a clean and sanitized counter top, carefully remove the glass vials, screw them shut, and tape the lids with electrical tape so they won't dry out. Place them in a cardboard box (such as a shoebox) and prop it at a 45 degree angle (so they slant!) for 24 hours or until they set. Then you can store them in zip bags in a dark, cool closet until ready for use. They are sterile so they should last indefinitely.

Attachment 12602

Saccharomyces 08-21-2009 12:18 AM

Cooling and storing your slants
 
3 Attachment(s)
Attachment 12600

After 15 minutes at 12psi, carefully slide the pressure cooker off the hot burner and set a timer for one hour to allow it to cool. Do not move it, open the valve, or use a water bath -- if you do, you will cause the vials to boil over as the pressure drops too rapidly. We don't want that to happen! Let it cool for one hour.

Attachment 12601

After the pressure cooker has cooled for one hour carefully open the cooker. With clean and sanitized hands, on a clean and sanitized counter top, carefully remove the glass vials, screw them shut, and tape the lids with electrical tape so they won't dry out. Place them in a cardboard box (such as a shoebox) and prop it at a 45 degree angle (so they slant!) for 24 hours or until they set. Then you can store them in zip bags in a dark, cool closet until ready for use. They are sterile so they should last indefinitely.

Attachment 12602

Saccharomyces 08-21-2009 12:29 AM

Innoculating and incubating slants
 
5 Attachment(s)

Do this when you have fresh yeast on hand, and are ready to make a starter for a batch.

Clean and sanitize your work area as well as your hands. A spray bottle of sanitizer works great for this. Shut off the A/C, close windows, turn off fans. The goal is to eliminate any drafts. Setup your candle and light it. The candle is a flame source to sterilize the paper clip. It does double duty by providing a hot updraft in your work area so dust doesn't (hopefully) settle into your open slants as you work.

Fill the 50mL beaker with sanitizer (I use Star San because it keeps for about a month, any no-rinse sanitizer will do, as long as it is chlorine free). Place the paper clip inside the beaker to hold it. Remove the tape from 5-6 vials, make sure the lids are tight, and dip them in sanitizer. Sit them to the side of your work area. Setup a beaker large enough to hold the yeast package as you work near the flame. Open your yeast package and place it in the beaker so it won't fall over. Place a piece of sanitized foil next to the flame to hold your caps as you work. Now you are ready to slant.

Attachment 12638

Grab a slant, unscrew the cap, and place it on the foil (open side down). Keeping the slant near the flame as you work, grab the paper clip and remove it from the sanitizer. Run it through the flame a few times to sterilize it, and dip it back in the sanitizer to cool it off.

Attachment 12639

Now dip the clip into the yeast package, and then into the slant 4-5 times. Drop the clip back into the sanitizer to free up your hand, and screw the cap on. Sit the vial to the side. Repeat for the remaining vials.

Attachment 12640
Attachment 12641

When you are finished slanting make your starter with the yeast package as usual.

To incubate, unscrew each cap a half turn (don't forget to do this!!) and place the vials in a sanitized beaker. Cover it with aluminum foil and place in a warm, dark place for 7-10 days.

Attachment 12642

After the slants have incubated, screw the caps shut (don't forget clean sanitized hands again!), and re-seal them with electrical tape. Examine each slant carefully. There should be white streaks of yeast throughout the slant. If there is any discoloration, wash and store the vial for re-use -- I have only had one contaminated slant so far, and it was obviously green with mold so I tossed it. Store the slants in the coldest part of your refrigerator. Don't forget to label the vials! I use masking tape and a marker, and label each one with the strain code and name. It is a good idea to date them also if you think you will be keeping your slants for a long time.

When the yeast turns brown, it is time to re-slant. Most yeast will keep for over a year on slants.



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