NaymzJaymz
Well-Known Member
I guess I'm asking the same question that thefost is asking.
Gave slanting a try, here's a pic of my first attempt. I dunno, it doesn't look as good as everyone elses slants, kinda watery and not a whole lot of yeast growth. Not sure if I'm doing something wrong.
What are your procedures? Are you using the Agar agar from the asian market or are you using the lab quality agar? I still use the agar agar from the market and after some trial and error, I have found the ratio of waterME:Agar needs to be much higher than originally posted. Do you leave the caps loose for a few days after slanting? Need to know your procedures before we can assist accurately.
For my slants, I was using the original recipe of 35g DME, 400ml water, 2.5g Agar. I got the powdered Agar from cynmar. It was only store loose for about a day after slanting, maybe it needed more? I boiled it for a few minutes, not sure if that was long enough.
I'm guessing I should also increase the Agar amount, but I thought that the cynmar lab grade agar would be stronger than the OPs. Should I add more DME as well?
I get the break in the bottom as well. It just settles out and once it solidifies, its not an issue. Leave the slants slightly open for a few days to let the condensation out and then you can seal and store.
Do you remember if they were the first 8 that you poured or the last 8 or mixed? I'm not sure why only those select few wouldn't set. I would think they would eventually set. Just let them sit out for a little longer, maybe throw them in the fridge to set quicker.
It took me about 5 different attempts to realize when I had to pour in order to prevent/minimize the condensation.
Condensation is normal. Just turn your plates upside down after they have set.
Your really not supposed to sterlize plates in the pressure cooker, as the process creates too much condensation. You are supposed to use dry heat to sterlize.
My method is to put in a 400* oven for 90 minutes.
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