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Old 02-21-2013, 07:32 PM   #431
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Originally Posted by FredTheNuke View Post
I'm close to attempting to wake a few up from October 2011 soon here...
Fred,

I think an interesting experiment would be to go out and buy a fresh vial yeast. The same type as the one you are waking up. Then try to do a split batch. One with fresh yeast, the other with propagated yeast from 2011.

I'm considering doing the same experiment with some old slants of mine.

Jamil Z had said that anything past 6 months for a slant risks mutations. I wonder how pronounced the mutations would be. Or if my palate could even detect them.
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Last edited by jason.mundy; 02-22-2013 at 01:17 AM. Reason: my fingers don't keep up with my thoughts.
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Old 02-22-2013, 09:44 PM   #432
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I've always followed the ratio in the OP. 400ml water, 35g DME, 2.5g Agar. Today I went to make up some more plates, as I plan on trying to harvest from the can's of Heady Topper I just got my hands on. I've always been annoyed by the break material that ends up in my slants/plates so I decided to try something a bit different.

I took 400ml worth of sterile wort (extra runnings from prior batches that I collected in mason jars & then sterilized in my pressure cooker) and added 2.5g of Agar and some food coloring, let it bloom for 20 min and then brought it up to 180F. I then poured my plates and they're in the pressure cooker right now. We'll see if then end result is any better..

My only annoyance I'd love to solve, is the little bit of liquid the ends up in the bottom of the slants.
I pulled out these plates today that I had done with 400ml of sterile wort as describe above and inoculated all of them with Pacman from a starter I had going.

Here's the first plate I pulled out.. not what I wanted to see.



The rest of the plates look like this. I was very relieved after seeing the first one.



I discarded the first plate and inoculated a couple slants from the remaining plates.
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Old 02-28-2013, 02:53 PM   #433
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Ive been thinking of doing some yeast slants, I just have one newb question...

What does the actual 45* surface angle achieve? is it just for a larger surface or what?

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Old 02-28-2013, 08:16 PM   #434
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Ive been thinking of doing some yeast slants, I just have one newb question...

What does the actual 45* surface angle achieve? is it just for a larger surface or what?
It gives you a larger surface area.

I like a much sharper angle than 45. I try to fill my about 1/3 full, and tilt them far enough that part of the bottom of the vial is exposed. A fully covered bottom will allow co2 to build up under the media and push the media to the top of the vial.
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Old 02-28-2013, 09:29 PM   #435
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Sweet writeup!

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Old 02-28-2013, 10:47 PM   #436
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A fully covered bottom will allow co2 to build up under the media and push the media to the top of the vial.
Good to know that, thanks!
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Old 03-10-2013, 09:03 PM   #437
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How important is to incubate slants (or plates in my case) at 70-80F?
I can't use my ferm. chamber to control temperature since there is amber ale fermenting at the moment, and it is 60-70 in my home where I keep my plates..
I assume it is not that big deal and it will only slow things, am I right or should I organize some sort of heating?

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Old 03-11-2013, 03:04 AM   #438
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Quote:
Originally Posted by diS
How important is to incubate slants (or plates in my case) at 70-80F?
I can't use my ferm. chamber to control temperature since there is amber ale fermenting at the moment, and it is 60-70 in my home where I keep my plates..
I assume it is not that big deal and it will only slow things, am I right or should I organize some sort of heating?
You shouldn't need a heat source. If you don't see growth, then I am wrong, but my apartment is roughly 70F all the time and I don't have issues with it.
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Old 03-11-2013, 06:35 AM   #439
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Thanks.
When should I expect to see some growth?
I am planning to inoculate slants next Sunday (if everything goes well).

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Old 03-11-2013, 05:33 PM   #440
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I normally can spot at least some growth by day 3, I let my slants 'incubate' 7-10 days before I move them to the fridge.

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