http://www.ipass.net/mpdixon/Homebrew/Freezing Yeast.htm
Whoops! I meant glycerin. I'll go back and change it so nobody dies!
Whoops! I meant glycerin. I'll go back and change it so nobody dies!
I suppose that's probably a better idea - and you could stretch it to 30+ brews by re-pitching a few times. Then again, I could invest in some slants and actually do the laboratory-style yeast propagation that the "big guys" probably use.Chairman Cheyco said:If you want to split that Pacman for multiple brews, you can split it and freeze it in glycerin. Then you can use each one of the divisions three times. You should be able to get at least four vials for storage, so that's 12 brews anyway.
Absolutely nothing. I was just thinking about doing this with my next batch - a 15 gallon brew. I'm planning on harvesting the entire yeast cake and storing it in a large jar or 2L soda bottle. I'll probably just refrigerate it and use it as required to make a starter whenever I want to use PacMan.dOGHAIR said:And again, I'd like to know what's to stop us making a huge starter and storing lots and lots of first generation (or is it second) yeasts on glycerin in the freezer?
Yuri_Rage said:Glycerin/glycerol is the correct stuff to use. Glycol is the stuff to avoid - that's antifreeze.
Glycerol, also well known as glycerin and glycerine, and less commonly as propane-1,2,3-triol, 1,2,3-propanetriol, 1,2,3-trihydroxypropane, glyceritol, and glycyl alcohol is a colorless, odorless, hygroscopic, and sweet-tasting viscous liquid. Glycerol is a sugar alcohol and has three hydrophilic alcoholic hydroxyl groups (OH-) that are responsible for its solubility in water.
dOGHAIR said:I had the pleasure of attending my first beer fest the other week and it was an "on wood" theme. Apparently the first all wood aged beerfest.
The north coast old stock was incredible.
PacMan is most certainly an ale yeast. It has "high attenuation" and "very high flocculation." I'm sure you could substitute PacMan for any fairly clean ale yeast.2nd Street Brewery said:Well reading this thread was time consuming I was thinking of brewing monday, Was planning a chocolate stout. Went to the beer fridge to get the English Ale yeast I had washed but guess what? I have a lager, a pilsner, a cali ale and pacman but no ale yeast . I knew Rogue did a stout so I thought I might use the pacman. Does anyone think I will have any issues with doing a Young's Double chocolate stout with Pacman? It calls for Wyeast 1318 but I don't know what Pacmans atten and floc is.
8string said:Made a Dead Guy last night. Unfortunately I brewed on a whim and didn't make a starter. I smacked the pack about 1 PM and pitched at midnight. The pack had swelled up nicely. By this morning it's barely bubbling. I've been aerating (shaking) occasionally throughout the morning and I hope it will get going soon. Some yeast is clumping on the top. I guess I should get a diffusion stone. Or is shaking vigorously still a viable option for the minimalist homebrewer? ( I just spent a bunch to make the jump to AG and still need to buy a grain mill and scale)
If it doesn't start up soon, should I add some nutrient?
Will a cheap aquarium pump work with a diffusion stone for aerating?
Thanks
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