I tried making my first batch of yeast slants yesterday but noticed the viscosity of the slants did not seem to match what I was following in this thread. After using 35g of DME, 400ml of distilled H2O, and 2.5g of Agar-Agar, and mixing it all together in a sauce pan, then pressure cooking the slants for 15 minutes at 12PSI would give me what I need.
Here is a video I uploaded on youtube showing how the slants came out.
Any suggestions on what I did wrong, and how I can fix this? Can I reuse the slant solution that is currently in the vials to make the correct solution I need?
Here is a video I uploaded on youtube showing how the slants came out.
Any suggestions on what I did wrong, and how I can fix this? Can I reuse the slant solution that is currently in the vials to make the correct solution I need?
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