Culturing yeast with agar slants - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Culturing yeast with agar slants

Reply
 
Thread Tools
Old 05-12-2007, 02:36 AM   #1
fungusamungas
Recipes 
 
Apr 2007
Posts: 29


I've started experimenting with slants and have tried my first batch. I really think this is the best way to go as far as saving yeast is concerned. As far as I'm concerned the best article on the web is http://www.realbeer.com/spencer/yeast-culturing.html
(New to posting, not sure I posted links right.)
This article explains in laymens how easy it is to culture yeast with some test tubes, some geletin and DME. By culturing from a original generation, in other words a tube of white labs or smak pak, not slurry, a life time of never ending yeast supply is assured. After three months when the yeast has used up the DME an old slant can reculture new slants. With agar, the yeast hasnt made enough copies of itself to mutate like it can reusing slurry.
I do have a few issues with the article. Spencer writes, due to amount of DME and yeast the corks in test tubes may loosen during first week of room temp. culturing. Guess what, they explode off the test tubes twice daily! I had to throw away my first batch due to contamination concerns since tubes were open after corks flew off. Some times at night I would hear POW, then in the morning corks on the floor. After a week or so the yeast slows down and the corks stopped flying off. then slants can be put in refridgerator, wrapping the corks in electrician tape.
For my next batch I am going to try putting in sterile cotton balls in tubes instead of corks for the first week at room temp. Airlocks arent going to work on test tubes.
If any one has had tried slants let me know your experiences.



 
Reply With Quote
Old 05-12-2007, 03:05 AM   #2
Sir Humpsalot
HBT_LIFETIMESUPPORTER.png
 
Sir Humpsalot's Avatar
Recipes 
 
Nov 2006
Posts: 4,005
Liked 87 Times on 69 Posts


That's really awesome. I've looked at the yeast culturing kits, but the high prices always turned me off. It seemed that I would need to make hundreds of batches just to break even. But that article really breaks it down to the basic ingredients. Makes it a lot more appealing...


__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

 
Reply With Quote
Old 05-12-2007, 09:26 AM   #3
Vels
Recipes 
 
Oct 2006
Copenhagen
Posts: 87
Liked 2 Times on 2 Posts


Have a look at this

http://oz.craftbrewer.org/Library/Me...eastHand.shtml

Cheers
Jakob

 
Reply With Quote
Old 05-14-2007, 01:30 AM   #4
fungusamungas
Recipes 
 
Apr 2007
Posts: 29

Thanks for the article, I'll have to start searching craiglist for a pressure cooker!

 
Reply With Quote
Old 05-14-2007, 05:42 AM   #5
Vels
Recipes 
 
Oct 2006
Copenhagen
Posts: 87
Liked 2 Times on 2 Posts


This article about reviving the yeast when time comes...

http://www.maltosefalcons.com/tech/M..._Culturing.php

Cheers
Jakob



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
growing yeast on slants mr_bell Recipes/Ingredients 5 10-01-2008 02:17 PM
Culturing Yeast On Agar Plates ThaDutchMasta Recipes/Ingredients 11 08-08-2008 05:39 PM
Yeast trading on slants Kaiser Recipes/Ingredients 39 04-15-2008 04:58 AM
Yeast Culturer's: Re-Using Slants? Schlenkerla General Techniques 2 02-15-2008 03:10 PM
yeast slants subwyking General Techniques 10 03-25-2006 04:30 PM


Forum Jump