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Old 08-18-2010, 06:05 PM   #141

Did my first slants up last week and tried capturing something from the dregs of a bottle of Lost Abbey Brett Devotion and it looks like it worked!

 
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Old 08-19-2010, 03:33 AM   #142
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Quote:
Originally Posted by Budzu View Post
"Putting an agar wort mixture in the autoclave twice will result in a mushy and unsuitable media."

From "First steps in yeast culture"
thanks for the info.
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Old 09-16-2010, 11:38 PM   #143
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Thanks for the thread. It gave me the motivation to move ahead with this.

The red color is some food coloring I added for fun. Maybe I can change up the color each batch so I have an idea of how old they are without reading the label.

I inoculated my first two strains today.

My slants had been prepared 2 weeks ago and sat out at room temp. No signs of contamination.

Lets see how they do once they've been loaded up with yeast.

I'm glad I did this. Not as hard as it seemed. I've been thinking about doing this for a couple of years now. I've been holding back because I didn't know if my pressure cooker was able to get the pressure and temperature that I needed. But I decided that I would give it a shot and upgrade the cooker if it didn't work out.
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Old 09-20-2010, 12:10 AM   #144
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Quote:
Originally Posted by jason.mundy View Post


Thanks for the thread. It gave me the motivation to move ahead with this.

The red color is some food coloring I added for fun. Maybe I can change up the color each batch so I have an idea of how old they are without reading the label.

I inoculated my first two strains today.

My slants had been prepared 2 weeks ago and sat out at room temp. No signs of contamination.

Lets see how they do once they've been loaded up with yeast.

I'm glad I did this. Not as hard as it seemed. I've been thinking about doing this for a couple of years now. I've been holding back because I didn't know if my pressure cooker was able to get the pressure and temperature that I needed. But I decided that I would give it a shot and upgrade the cooker if it didn't work out.
I know this is a little asinine, but those are some sharp looking vials
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Old 09-20-2010, 12:19 AM   #145
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Quote:
Originally Posted by jason.mundy View Post


Thanks for the thread. It gave me the motivation to move ahead with this.

The red color is some food coloring I added for fun. Maybe I can change up the color each batch so I have an idea of how old they are without reading the label.

I inoculated my first two strains today.

My slants had been prepared 2 weeks ago and sat out at room temp. No signs of contamination.

Lets see how they do once they've been loaded up with yeast.

I'm glad I did this. Not as hard as it seemed. I've been thinking about doing this for a couple of years now. I've been holding back because I didn't know if my pressure cooker was able to get the pressure and temperature that I needed. But I decided that I would give it a shot and upgrade the cooker if it didn't work out.
Jason,

Where'd you get those vials? The ones that I've got don't have autoclavable tops and now I'm jealous of yours.
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Old 09-20-2010, 12:47 AM   #146
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Quote:
Originally Posted by chicagobrew View Post
Jason,

Where'd you get those vials? The ones that I've got don't have autoclavable tops and now I'm jealous of yours.
I got a part number for Cynmar in the second post of this thread. See the quote below. I used the part number to do a search. The website is kind of clunky, but a direct search of the part number should find it. Once you stuff arrives, you'll get a catalog. The catalog will keep you busy for hours.

Quote:
Originally Posted by Saccharomyces View Post
You will need some equipment:
  • A pressure cooker, 8 quarts or larger
  • A small pan (unless you are a cave man, I'm sure you already have one)
  • Filtered or bottled water
  • Dry malt extract
  • Vials. I use the 24mL vials from Cynmar, stock no. 115-27910.

Attachment 12594
Here is an update. I have growth on the slants!

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Old 09-20-2010, 12:50 AM   #147
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Quote:
Originally Posted by AngryMage View Post
I know this is a little asinine, but those are some sharp looking vials
I think the label maker put it over the top
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Beersmith Podcast - Brew in a Bag (BIAB) Down Under – BeerSmith Podcast 10
Basic Brewing Podcast - BIAB, Proper Terminology
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Old 09-20-2010, 01:54 PM   #148
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Quote:
Originally Posted by jason.mundy View Post
I got a part number for Cynmar in the second post of this thread. See the quote below. I used the part number to do a search. The website is kind of clunky, but a direct search of the part number should find it. Once you stuff arrives, you'll get a catalog. The catalog will keep you busy for hours.



Here is an update. I have growth on the slants!

NICE! Good looking cultures too. My stuff's on the way, can't wait to get started. I think the food coloring is actually very useful, the contrast helps. I'll be using it.
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Old 09-20-2010, 07:15 PM   #149
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Glad you had success. Yea your slants look great. The food coloring is a good idea I hadn't thought about that.

Everybody I know who has started doing this was surprised at how easy it is, including myself, which is what motivated the thread... I wanted to show you don't need to spend a lot of money, or time, or effort to get into yeast banking.

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Old 09-20-2010, 09:42 PM   #150
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My slants tend to lift from the bottom such as your second one is doing.

 
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