Slanting yeast - Page 9

**Saccharomyces** · 12-09-2009, 02:18 PM

Quote:

Originally Posted by mordantly

well i did in fact have life with 1187, 1792, and ec-1118. it only took 15 days. i noticed all these bubbles forming inside the tubes. so i burped em, and sure enough i got gas! too bad there all going to die when my agar ever gets here.

Assuming you kept them I guess you have something to inoculate your agar slants then.

mordantly · 12-09-2009, 08:24 PM

yeah i do, there still in 70F on the counter. i burp them every few days.. loads of co2 production but not much visible colony forces. i haven't had a chance to clean out the tubes. i finally got my agar powder and made up 36 vials and impregnated 3 for each strain i had in the refer. day 2 on the real vials shows not much yet.

1187

1792

alright, so i have two of one strain that now have a thin white layer across them. how long after the entire surface is covered should they be incubated? 2 weeks isn't harmful is it?

14 Dec 2009

sadly, today 2/12 were infected with mold. luckily two different strains, and it reminded me why i did 3 each strain.

**cyberbackpacker** · 12-18-2009, 01:08 AM

I've read through this whole thread, and do not believe I have seen the question asked-- when using a wyeast smack pack, how would you proceed to pull a colony from the pack.

Would it be best to smack, let swell, open, pull colony. Or just open and pull?

My instincts tell me the first method, but have yet to actually use a smack pack, so do not know if that technique will actually work.

**Randar** · 12-18-2009, 02:46 AM

Quote:

Originally Posted by cyberbackpacker

I've read through this whole thread, and do not believe I have seen the question asked-- when using a wyeast smack pack, how would you proceed to pull a colony from the pack.

What are you trying to achieve? If you are making a slant, you want the yeast actively growing/reproducing, so you should smack it. If you are planning ahead you can probably do this on your brew day and get your slant built as well as brew with that yeast so you don't have to depend on the yeast-cake after that first batch is racked.

**cyberbackpacker** · 12-18-2009, 12:07 PM

Yes my thought, as should be obvious from the topic, is to create a slant from a smack pack.

Contrary to what you say though, whitelabs vials are not actively growing yeast-- they are inactive, that is why I asked.

The smack pack inside the wyeast pouches, in my understanding, is some nutrient/growth medium to get the yeast going... this is different than white labs vials and why I asked.

In my understanding the yeast are at the same state in the wyeast pouch as the white labs vials before you smack the "smack packet", i.e. inactive. Once the smack packet has been activated, it is now active.

Any other input?

**Saccharomyces** · 12-18-2009, 06:41 PM

I just slant the yeast right before pitching the package into a starter. Usually I have full growth in 4-5 days.

NotALamer · 12-18-2009, 07:08 PM

I think the yeast in a smack pack are really still in the lag phase even a few hours after you smack it. My understanding is that the pack of stuff in there is more for proofing than anything else.

mordantly · 12-18-2009, 07:56 PM

i made some slants from un-smacked packs. worked a lil slow covering the surface.

edit: now i take from starters. in a few days it's ready for bed.

**cyberbackpacker** · 12-18-2009, 10:56 PM

Thanks for the feedback and insight!

**DMCarson** · 12-21-2009, 07:19 AM

How important is the pressure cooker to produce the blank slants? wouldn't boiling the dme/ager cause it to be sanitary and if not tech. sanitary at least wouldn't the level of heat to boil it also kill all the germs? couldnt you refrigerated the blanks after filling the slants with your dme/ager mix? What exactly does the pressure cooker perform?