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Old 02-19-2013, 02:56 PM   #691
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Originally Posted by guldalian View Post
You can technically culture yeast from any unpasteurized beer. It's just easier when there are lots of un-filtered and/or un-flocculated yeast left in there. Apologies if this sent twice. My phone is stupid.
Here's to free pacman yeast! I'm headed to the store tonight to get my hands on some rogue and give it a whirl (Nice, a stirplate pun).


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Old 03-06-2013, 09:37 PM   #692
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So, question! I'm not terribly familiar (YET!) with sour bugs, but I'm considering doing a couple of sours in the near future. I was planning to get the WLP665 Flemish blend that includes all of the good stuff in one package. Can I simply use this technique to freeze the whole lot of them together the same way I would if it were a single strain? It's a platinum release, so I'd love to have it throughout the year.


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Old 03-07-2013, 04:10 PM   #693
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I can't find info in this thread about doing this on a larger scale.

I have no interest in only getting 10ml of yeast (10 billion cells) and then making 2-3 steps in starters just to get it to a 6 gallon batch.

I think if we were talking about say.. 50ml of yeast in a vial (what size vial?) this would be worth the time and effort.
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Old 03-07-2013, 04:13 PM   #694
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Originally Posted by -MG- View Post
I can't find info in this thread about doing this on a larger scale.

I have no interest in only getting 10ml of yeast (10 billion cells) and then making 2-3 steps in starters just to get it to a 6 gallon batch.

I think if we were talking about say.. 50ml of yeast in a vial (what size vial?) this would be worth the time and effort.
I've used 50mL preforms for this. Still, plan on doing a few steps if you want to bank yeast. It's not just an issue of numbers but also viability and contamination.
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Old 03-09-2013, 01:57 PM   #695
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I've used 50mL preforms for this. Still, plan on doing a few steps if you want to bank yeast. It's not just an issue of numbers but also viability and contamination.
It's also an issue with space. In the space of a couple larger vials, I can have several small vials of several different strains.

You will still need to do at least one starter step, and probably two. The growth/reproduction rates of yeast in a stir plate starter will equalize any benefit of starting with more yeast. Basically, with 3 steps (an extra day essentially) and a smaller frozen aliquot I would have more healthy, viable yeast than a 2-step starter that was inoculated with a relatively larger frozen aliquot.

Also, it's important to remember viability is a proportion of the aliquot, and as such, the larger your aliquot the more non-viable yeast you will have. The law of diminishing return will dictate (theoretically) the optimal size of aliquot to store. (sounds like a good experiment for hbt yeast bankers)

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Old 03-10-2013, 05:17 AM   #696
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This thread is awesome. Let me get thIs straight though. I fill the vial with glycerin and water prior up to 20% prior to the yeast or just 20% glycerin and 80% yeast? Thanks!
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Old 03-10-2013, 03:30 PM   #697
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Any help? I was planning on doing this today and could use the help, thanks.
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Old 03-10-2013, 04:02 PM   #698
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80% slurry, 20% glycerin.
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Old 03-10-2013, 04:44 PM   #699
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^ thankyou!
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Old 05-13-2013, 10:20 AM   #700
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I just tried this....it isn't working for me. I am staring at a 1 quart starter that I made 24 hours ago. Absolutely NO activity in it at all.


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