Slanting yeast - Page 3

**hexmonkey** · 09-09-2009, 09:17 AM

Just a note for those planning to do this with equipment from Cynmar: read their shipping info carefully to see if what you're buying will need special shipping, since their system will not tell you in advance.
Growth media (like agar plates) must be shipped separately and/or overnight, which costs extra. See my thread on ordering from them for details.

**Julohan** · 09-23-2009, 11:57 PM

This is awesome. I will have to do this in the far future, after I get yeast washing down.

**JOHN51277** · 09-24-2009, 12:19 AM

Great How To! Thanks for taking the time to show us how it is done!

RiverSwillBeer · 10-10-2009, 07:10 PM

I just have to bump this..... nice !!!

mordantly · 10-23-2009, 07:20 AM

does the amount of medium in the tube relate to how long the culture will survive? i mean can the yeast pull nutrients out of the agar media or only off the surface? why not use a more radical angle to form the agar so you have a greater colony in there?

**Saccharomyces** · 10-23-2009, 03:04 PM

Quote:

Originally Posted by mordantly

does the amount of medium in the tube relate to how long the culture will survive? i mean can the yeast pull nutrients out of the agar media or only off the surface? why not use a more radical angle to form the agar so you have a greater colony in there?

The yeast begin to die off when their glycogen reserves are depleted; they cannot replenish those without going through a whole adaptive - growth - fermentation - flocculation cycle.

If you use long test tubes for your slants, you will get more yeast growth because of the larger surface area. This will help when you go to build up the slant since you would have more yeast. It wouldn't make it last more than 6-12 months though.

brzrkr · 10-23-2009, 07:14 PM

any tips on canning sterile wort?

mordantly · 10-24-2009, 02:38 AM

so i guess i went overboard when i bought some 30mL tubes and autoclaveable caps... so much wasted space in them and for storing. so maybe less cells live longer?

mordantly · 10-27-2009, 06:07 AM

hey don't your caps have rubber seals? why put elctrical tape as well?

**Saccharomyces** · 10-27-2009, 09:34 PM

One of the resources I researched suggested the tape so the caps don't come loose in storage potentially drying out the slants. It's cheap insurance against losing a strain in my library I suppose. I may skip wrapping the unused slants next time around since it's a bit of a PITA to tape up 20 slants at once.

Canning the wort is simple, just fill jars about 80% full with 1.040 wort (you can use leftover wort from brewing diluted to 1.040 or just mix up DME and hot water to dissolve). Put on a fresh canning lid and loosely screw on the ring. Load the jars into a pressure cooker with about 1" of water in the bottom, heat to 12 PSI, and hold for 15 minutes before allowing the pressure cooker to cool for about 45 minutes. Remove the jars making sure the lids are tight, and ensure that the jars do vacuum seal properly. I had a few jars that didn't seal last batch which I stuck in the fridge and re-boiled before using for starters.