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Old 02-06-2009, 11:59 AM   #1
schupaul
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Oct 2008
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What is the minimum size test tube that you could use for yeast banking? Is 10ml ok? Also, are rubber stoppers ok to use?


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Old 02-06-2009, 01:05 PM   #2
remilard
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I would get screw on caps for storage.

If you are talking about making slants I think you might want a larger tube for more surface area otherwise 10ml is plenty big.



 
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Old 02-06-2009, 01:35 PM   #3
conpewter
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There are several people that use 10 ml vials. I have some 20 ml ones I plan on using (with rubber stoppers) I can autoclave, or at least boil all of it, then it goes in my cooler inside the freezer, so I'm not worried about them getting bumped a lot or anything.
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Old 02-07-2009, 06:24 AM   #4
fratermus
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Quote:
Originally Posted by schupaul View Post
What is the minimum size test tube that you could use for yeast banking? Is 10ml ok? Also, are rubber stoppers ok to use?
I am currently using these sizes:



The smallest is 14ml but 10ml should work. I have used both stoppers and caps and I think caps are easier to work with (make sure they're autoclaveable). Note that capped tubes tend to have a much smaller mouth; once you get down to very small openings there's not a whole lot of maneuvering room for getting your loop in there without touching the lip or sides. My hands are not very steady so I find inoculating the 14ml tubes a bit challenging. Doing sterile water suspensions in the 16ml works fine because less motor control is required (no back-and-forth streaking on a slanted surface). The big 43ml is giant with lots of room (throwing a hotdog down a hallway?), but consequently takes up more fridge space.

Reason: s/16/14/g

 
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Old 02-07-2009, 05:51 PM   #5
Hombru1
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Dec 2008
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I personally use Kimax 16X100mm screw-top culture tubes for freezing and for making my slants.

 
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Old 02-07-2009, 06:06 PM   #6
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I use the vials the yeast come in...I also get them from a fellow brewer...
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Old 02-07-2009, 08:02 PM   #7
tokolosh
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Quote:
Originally Posted by fratermus View Post
The big 43ml is giant with lots of room (throwing a hotdog down a hallway?), but consequently takes up more fridge space.
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Old 02-08-2009, 07:22 PM   #8
schupaul
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Oct 2008
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I work in a hospital and the Lab director gave some like the second one in your picture. They currently have broth in them now so I need to clean them. All that is left to get now is a pressure cooker and then I am all set to go to start a bank. I have a couple of Wyeast packs that I am waiting to starter for this purpose. I also have some washed pints that I really dont want to use at all. I am going the glycerine route in the freezer vs. slants.
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On Deck: SN Celebration, Kona Coffee Porter, Founders Breakfast Stout, Russian Imperial Stout similar to Ten Fidy, Texas Apricot Wheat, Cenntenial Blonde
Fermenting 1:
Fermenting 2:
Conditioning 1:
Conditioning 2:
Conditioning 3:
Kegged 1: Pumpkin Ale
Kegged 2: Pumpkin Ale
Kegged 3: Apfelwein
Kegged 4: Oktoberfest
Kegged 5: Belgian White
Kegged 6: Air
Kegged 7: Air

 
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Old 02-09-2009, 12:10 PM   #9
Piotr
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I use 10 ml (for freezing). If I had smaller, I'd use them.

 
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Old 02-09-2009, 03:13 PM   #10
fratermus
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For interested onlookers: I have been slanting but am starting to play with sterile/distilled water suspensions.

If it pans out, then we get a vastly simpler, faster, and room-temp storage solution that lasts longer than freezing. I've plated from these suspensions at 2wks, 4wks, and 6wks and they are fine. Won't know for a long while whether the long-term viability is as the old scientific journals claimed (years) but I'll keep posting test results.

I have also mailed a suspended sample to another HBT poster to see how it likes traveling through the USPS with no temp control.



 
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