mikescooling
Well-Known Member
Hey guys, I'm trying to freeze some yeast. I've read a lot of stuff about % of Glycerin and I'm confused. I made a mix of 75% H20 with 25% Glycerin, for the purpose of keeping this simple so I can understand lets call this the "mix" I added 50% mix to 50% crashed yeast slurry (we all know how to do starters and crash). How far off am I from doing this correctly? Please microbiologist keep words small, so this pipe fitter can understand.