Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Slanting yeast
Reply
 
Thread Tools
Old 08-21-2009, 03:11 PM   #11
gingerdawg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 408
Liked 39 Times on 30 Posts
Likes Given: 30

Default

Quote:
Originally Posted by Saccharomyces;1498692[I
Grab a slant, unscrew the cap, and place it on the foil (open side down). Keeping the slant near the flame as you work, grab the paper clip and remove it from the sanitizer. Run it through the flame a few times to sterilize it, and dip it back in the sanitizer to cool it off. Now dip the clip into the yeast package, and then into the slant 4-5 times. Drop the clip back into the sanitizer to free up your hand, and screw the cap on. Sit the vial to the side. Repeat for the remaining vials.
When you dip the paper clip into the slant, are you jabbing it into the agar? or rubbing it along the slanted surface?


gingerdawg is offline
thirstymug Likes This 
Reply With Quote
Old 08-21-2009, 03:51 PM   #12
ChillyP
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Posts: 199
Default

Finally been waiting to a tutorial. And Subscribe.


ChillyP is offline
 
Reply With Quote
Old 08-21-2009, 04:44 PM   #13
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 99 Times on 57 Posts
Likes Given: 3

Default

Quote:
Originally Posted by gingerdawg View Post
When you dip the paper clip into the slant, are you jabbing it into the agar? or rubbing it along the slanted surface?
I jab it into the slant but not all the way to the bottom. Streaks of yeast will grow everywhere the clip has touched, each a colony from only a few cells.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote
Old 08-21-2009, 09:50 PM   #14
saq
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Tucson
Posts: 788
Liked 34 Times on 11 Posts

Default

Thread Prosted!
saq is offline
 
Reply With Quote
Old 08-21-2009, 10:22 PM   #15
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 12,846
Liked 1270 Times on 872 Posts
Likes Given: 2461

Default

Thanks very much! This is fantabulous!

Now, there is a war in my brain - one side going "cool" and the saying "what a pain in the tuckus."
Pappers_ is offline
Oskar Likes This 
Reply With Quote
Old 08-24-2009, 01:00 AM   #16
jason.mundy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jason.mundy's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Ellettsville, IN
Posts: 259
Liked 5 Times on 5 Posts
Likes Given: 28

Default

Quote:
- Vials. I use the 24mL vials from Cynmar, stock no. 115-27910.
- Beakers. I purchased the set from Cynmar, stock no. 115-20035.
Good post! This is motivating me to slant my yeast.

Thanks for the part numbers and the reference to www.cynmar.com.

I have a lot of this stuff already. I may be able to do a few equipment substitutions.

Pyrex beaker could be replaced with a pyrex measuring cup.

A candle could be replaced with a propane torch I bought to sweat copper fittings.
__________________
Jason
jason.mundy is offline
 
Reply With Quote
Old 08-24-2009, 02:41 AM   #17
KopyKat
Feedback Score: 0 reviews
 
KopyKat's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Round Rock Texas
Posts: 471
Liked 3 Times on 1 Posts

Default

Quote:
Being careful not to drop in the stir bar
I use a stack of 10 3/8" earth magnets to move my stir bars in and out of a flask. They are strong enough to grab the bar through the glass and slide it in or out without any dropping. They are handy for other things as well.

Rare-Earth Circular Magnets - Lee Valley Tools
__________________
Jerry Pritchett
KopyKat Brewery


Primary: Belgian Blonde (for cask)
Drinking: Robust Porter
Up Next: Christmas Ale, SNPA, Simcoe IPA

AustinZealots.com
Home of the Austin Zealot's Inquisition
KopyKat is offline
 
Reply With Quote
Old 08-31-2009, 04:34 PM   #18
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,733
Liked 321 Times on 317 Posts
Likes Given: 22

Default

Thank you for this. I tried using some WLP830 that I washed almost 7 months ago and had no luck. So this is my next step.
humann_brewing is offline
 
Reply With Quote
Old 09-03-2009, 07:15 PM   #19
EricCSU
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,165
Liked 59 Times on 30 Posts
Likes Given: 1

Default

How many cells are typically in each slant?
__________________
Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart
EricCSU is offline
 
Reply With Quote
Old 09-03-2009, 07:44 PM   #20
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 99 Times on 57 Posts
Likes Given: 3

Default

There is enough yeast that a 250mL starter is actively fermenting on the stir plate after 24 hours. Assuming a growth rate of one generation every two hours, and a maximum yeast concentration of 80M cells per mL, there would have to be at least 5M cells in the slant. So a conservative estimate would be somewhere around 1M ~ 10M cells... but it's just a guess.

This is the best online resource IMO regarding yeast cell concentration and growth rates in wort:

http://www.maltosefalcons.com/tech/y...-and-practices

If you read, you will see why I use a stir plate AND sterile wort for the first step; the method he gives you can use non-sterile wort safely but it requires adding 10mL of wort (which you could add directly to the slant vial) and wait 2-3 days before pitching the 250mL starter. Since I use sterile wort and am very very careful with my sanitation in the first step, I go straight from the slant into 250mL without any problems.


__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
Heisenbeerg Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ethyl Alcohol Replacement for Slanting?? enderwig General Techniques 8 08-12-2014 06:09 PM
Washing yeast, starters, pre-made wort, all kinds of yeast Q's 98EXL General Techniques 15 09-06-2011 05:55 PM
Frozen Yeast Bank vs. Yeast Slanting shortyjacobs Fermentation & Yeast 11 09-24-2010 07:13 PM
WL East Coast Ale Yeast - Who has a good all grain recipe for this yeast? Griffsta Recipes/Ingredients 7 05-16-2009 09:12 PM
Made two batches, one with huge yeast slurry, and one with dry Safale-04 yeast. Jolly McStanson General Beer Discussion 4 03-07-2009 08:23 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS