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Wonder if a redirect might be sufficient

Thanks guys. These last two are exactly what I'm looking for. Perhaps this should be a sticky in the DIY section?

I've tried looking for this but to no avail. Is there a list somewhere of fridges & freezers that large enough to fit a 6.5 gallon carboy with air lock without any significant modification? I appreciate this isn't very DIY but can't find any other discussions of fermentation chambers. I...

Are these proprietary strains or can anyone grow them?

The longer you wait the less viable the yeast will be. But there will most likely still be some left. It will more than likely just affect how long you need to have the subsequent starter culture going before you reuse it. Cheers

You could do that but I honestly don't think you'll get much benefit from it. The yeast aren't going to reawaken a great deal during 2 x 20 minute sedimentation steps. You're then going to put them in the fridge for however long you want. When reusing them I always pour off the supernatant...

You could do that but I honestly don't think you'll get much benefit from it. The yeast aren't going to reawaken a great deal during 2 x 20 minute sedimentation steps. You're then going to put them in the fridge for however long you want. When reusing them I always pour off the supernatant...

You could do that but I honestly don't think you'll get much benefit from it. The yeast aren't going to reawaken a great deal during 2 x 20 minute sedimentation steps. You're then going to put them in the fridge for however long you want. When reusing them I always pour off the supernatant...

I wouldn't recommend it. Formation of ice crystals will disrupt cell membranes and seriously lower viability. In principle you can if you use a good cryo-protectant. Might want to look up a recipe from a yeast molecular biology lab. They will have frozen stocks. I'll try to remember to ask a...

Have to say I've never figured it out. As long as it works. Not sure if the cell count is actually that helpful. Presumably it will depend on what part of the growth curve they are at when you collect them. Lots of stationary phase cells probably aren't as useful as a smaller number of mid-log...

I've successfully made cider with yeast that was in the fridge for more than a year. Took at least a day to perk up again though. I remember reading about some submarine archeologists that recovered a full barrel of beer from a sunken ship from a couple hundred years ago. Yeast was...

I've successfully made cider with yeast that was in the fridge for more than a year. Took at least a day to perk up again though. I remember reading about some submarine archeologists that recovered a full barrel of beer from a sunken ship from a couple hundred years ago. Yeast was...

I've successfully made cider with yeast that was in the fridge for more than a year. Took at least a day to perk up again though. I remember reading about some submarine archeologists that recovered a full barrel of beer from a sunken ship from a couple hundred years ago. Yeast was...

You can harvest from the secondary, I have done it certainly. However, the yeast were definitely not as "happy". When I subsequently used them for a starter culture for my next brew they took a lot longer to form kreusen. Personally, I do two sedimentation steps. Each is ~20 minutes. I find...

Hiya The jar on the right does have ~3x the material of others to the left. What you can't tell from just looking at it though is how many viable cells are in there. In a microbiology lab you'd talk about CFUs (colony forming units). The only way to determine that is to plate them out and...

I have successfully stored my hops in the freezer without drying. As long as they go directly into the boiling wort (don't thaw before hand) I don't see that you should have any problems. I recorded my efforts for posterity here: http://hopstarter.blogspot.com/2013/09/brewing-pt2.html. This was...

I think digging them up would only cause them unnecessary stress. I've certainly never heard of it. If they can survive harsh winters they should be fine in Arizona. They really are just weeds so can flourish nearly anywhere.

I always thought the -20C recommendation was a very conservative estimate so that nobody in the lab ever lost any cultures, which would definitely be bad. I suspect it's possible to recover things after a longer period of time, it's just your percentage chance of success will decrease. I...

Thanks for that. You learn a new thing every day. I guess that's the point of a forum like this. "Top fermenter" really is a misleading term then. Just as well that this misunderstanding doesn't change the fact that we're separating things by how quickly they sediment with this procedure. Also...

You can always store yeast (and other bugs) pretty much indefinitely if you keep them below freezing. Obviously, you need to mix them with a cryo-protectant first. In my experience in the lab with bacteria we always used glycerol and that was considered good for keeping forever when stored at...