BOBTHEukBREWER
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- Jun 22, 2008
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I am about to start maintaning my own constant supply of yeast and have read up on slants. But it seems to me that I could put a 1mm layer of gelatine malt mixture into the bottom of a jam jar and innoculate that (when cool and set) with yeast from my "master" jar and then harvest it and multiply it up in 3% malt solution with added ammonium phosphate, citric acid and vitamins C and B complex. Any thoughts?