A couple of days later, but I hope you guys see my answers.
Originally Posted by el_caro
Interested to know what process you use for reviving them. How to you raise their temperature and what size starter steps do you use?
When I take a vial, that contains 5ml yeast, to use I put in the refrigerator for a day. Then I put it on the counter the day I start the step ups so it warms to pitching temperature while I make a weak 250ml starter and run it for 18-24 hours. I chill, decant and continue with a 500ml starter, chill and decant. I then figure this gives me approximately the amount in a vial or pack. I then make my final starter for the beer on deck. This has worked very well. I do not know how accurate I am with cell counts but I think this is close.
Originally Posted by mChavez
I think that the 50ml ones are screw tops.
Is there any difference between storing yeast in 20ml or 50ml tubes apart from saving freezer space?
I have seen different sizes used for freezing. I just selected the 20ml size. The main difference would be how much yeast you have in your vial and how much would result after your first step up. The 20ml vial has only 5ml yeast to be frozen, but this has worked well for me with yeast that has been frozen for more than a year.
If you store yeast in a frost free freezer surround the vials with freezer gel packs to counteract the thaw cycle. My yeast survived an 18 hour power outage.