BGates14
Well-Known Member
I would like to sign up, if there's still room even, but I'm not 100% sure how to go about that. If there is still room, my friend and I would be highly interested to take on as much as we can. Let me know, thanks!
Please write me an email to contacteurekabrewing(at)gmail.com to discuss your request. I should have some yeasts left for you both.I would like to sign up, if there's still room even, but I'm not 100% sure how to go about that. If there is still room, my friend and I would be highly interested to take on as much as we can. Let me know, thanks!
Sending the yeasts later would be fine for me but I don't know about others...I hate to suggest holding off a month, but late September/early October is much cooler, especially in the NE. You do have some freeze risk, but it's pretty unlikely.
I didn't receive confirmation after i sent over the address - am I all set (Kyle S.)
Freezing is probably not a good idea. Liquid coolers would be a good idea. Or even simply submerging the tubes in water to have a bigger thermal mass to prevent a fast heating of the samples.Agree that an icepack would probably freeze 1mL vials. Definitely go with white boxes, and maybe those liquid coolers that don't freeze? Like those gel packs.
There is not just one reason why I went with 1 mL vials. For example, I don't have the equipment to transfer bigger volumes in a sterile fashion (pipettes etc). Bigger, sterile tubes are rather expensive. With the current sample count at 300, I would spent at least 100 USD for tubes only (and I am a student). Not to speak of shipping costs which would then start at 56 USD!! because the tubes are too big to be shipped as letters.So why 1ml vials, is it to cut down on shipping costs or because you do not want to culture up larger quantities. If the answer is to save on shipping costs and now we are thinking of including ice packs and what not I would say just increase the quantity that is sent to ensure there is more viability in the cell count.
I hate to suggest holding off a month, but late September/early October is much cooler, especially in the NE. You do have some freeze risk, but it's pretty unlikely.
I didn't receive confirmation after i sent over the address - am I all set (Kyle S.)
I think this is worth considering. The difference in temperature in most parts of the US between mid-August and mid-September can be fairly significant. Just holding off for a few weeks, into September, means there's much less chance of hitting 90 F spikes that could harm the yeast.
I am also wondering how people plan to bottle these. It's been my main issue with handling small experimental batches so far. You have to spend a lot of extra time re-sanitizing the equipment every time, or else increase your chances of infection. And just running a 0.5 gallon batch into a standard bottling bucket is kind of a pain on its own.
Brewbien said:I keep a bucket of sanitizer next to where I'm bottling, shouldn't be hard to keep it all sanitary. Also, the low hop content coupled with Brett being an aerobic yeast make staling an almost non-issue if you we're to poor directly from 2-liters. (I'm not suggesting people do this, just saying there probably wouldn't be any issues with it.)
I was planing on using the carb sugar tab. I keep them handy for pulling a few bottles off when kegging.
Good call on the drops. I have my canning jars, jugs, stoppers, air locks, centrifuge tubes, and bottles on the way.
Anyone know if there is an auto siphon small enough to fit in a gallon jug?
Sending the yeasts later would be fine for me but I don't know about others...
And I sent you my first reply again. Don't know where the first one ended up.
Are there any other people who did not recieve any replies yet? (with the excepction of the two requests from today).
Freezing is probably not a good idea. Liquid coolers would be a good idea. Or even simply submerging the tubes in water to have a bigger thermal mass to prevent a fast heating of the samples.
Cheers, Sam
Already thought about that. I will send out the yeasts as they are and give them some food for the journey. Active yeasts should be quite hardy.Could mix the yeast with some glycerin to prevent cell damage from freezing.
Just posted the first update about the BBA/EBY experiment on my blog: https://eurekabrewing.wordpress.com/2013/08/02/bbaeby-brett-experiment-update-1/
Already thought about that. I will send out the yeasts as they are and give them some food for the journey. Active yeasts should be quite hardy.
Cheers, Sam
ChugachBrewing said:RE: What to ferment in - Maybe a duh statement for most of you following this thread, but just to throw it out there, Carlo Rossi bottles work great and you can find them at recycling centers. Any state with a refund should be even easier to locate them. Also, retirement homes around here tend to go through a lot of Carlo around here, not sure what it is in other places. Can also be a great time to make some hard cider, just buy the 1 gallon glass jugs when you do - then you get the AJ for cider and some glass to boot!.
Yuhei! Can't wait to see whats in there.Dregs from Sahati, which was delicious, ready for shipping to ya Sam.
I don't know if it makes any sense to post my source for the buckets since I got mine from a Swiss supplierKerosin, where did you find those buckets?
There is now a chance that I might be brewing a 4 bbl batch of the base wort on Schmaltz Brewing's test batch system. This would allow us to ferment full 5/6 gallon batches of each strain. Might even be able to use their production bottling line.
That's very cool. What would be your process of stepping up the starter to pitchable amount for a larger batch? Same as any other starter?
There is now a chance that I might be brewing a 4 bbl batch of the base wort on Schmaltz Brewing's test batch system. This would allow us to ferment full 5/6 gallon batches of each strain. Might even be able to use their production bottling line.
Whoa, that's awesome man. How are you swinging that?
Let me know when you've got the batch going, if others (me) would be able to try them. I would love to figure out a day to take a trip up to Albany. Hopefully I'd have my own ready by then to sample as well.
Well Schmaltz just opened up their new brewery (they used to contract brew though Mendocino). At the grand opening party, which I volunteered at (so did many others from my homebrew club another local club) the owner said that once their test batch system was up and running they would love to collaborate with our clubs and brew on the 4bbl system.
Anyway, after thinking about this project I thought it could be a potential fundraiser opportunity for my club (which is only a year old). I was thinking if we could brew enough that we could "sell tickets" to a tasting event, make people fill out evaluation forms for each beer they sample, and then have a chance to leave with samples of their favorite yeast. I emailed Schmaltz about this idea figuring it would be up their alley (since they brew a bunch of beers with brett) and they are indeed interested. Only issue is the 4bbl system is not set up yet. It might be by the time the yeast is delivered and I build up starters.
I will keep people updated on this collaboration for those who might want to come to Albany.
I will. Further information are included here: http://eurekabrewing.wordpress.com/eby-strains/Kerosin -- Will you or Jeff be selling these strains once they have been identified and tagged?
He'Brew Funky Jewbelation has brett. Also, since they were a contract brewer, they needed a system to design recipes on before Mendocino brewed it on a large scale.This is great!!
Didn't think Shmaltz used much brett in there brewing. They don't seem like the type of brewery to have a pilot system also. Looks like there opening big doors with this new brewery. Gotta check it out!!
I am sure for those stateside that you would be able to convince Jeff or myself to send out strains. Would probably be cheaper than if Sam sent them.Kerosin -- Will you or Jeff be selling these strains once they have been identified and tagged?
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