nipsy3
Well-Known Member
I've tried the frozen yeast technique by mixing with the glycerine solution. It was more of a casual experiment and I didn't really plan on using it until I was sure it worked. When I made the starter from the thawed yeast, it didn't do very well. There was some activity, but very, very little. Not enough that I'd consider using it for anything. I'm sure it's expected that some yeast dies off during the freezing process, but I'm just wondering how much. Is only a little activity expected? Or should it look like a fresh vial once it gets going?
I used the correct solution (I'm not mentioning it, because I can't remember what it is off hand). It was a WL Abbey, 2nd gen, but it was already sitting in the fridge for a few weeks before I began the freezing process (I think that may have something to do with it). Also, I made sure to keep the vials wrapped in ice packs to avoid the thawing effect from the freezer. I've read it's better to thaw the vials in the fridge slowly rather that at room temp. I did that as well.
What success has everyone else had a freezing yeast.
I used the correct solution (I'm not mentioning it, because I can't remember what it is off hand). It was a WL Abbey, 2nd gen, but it was already sitting in the fridge for a few weeks before I began the freezing process (I think that may have something to do with it). Also, I made sure to keep the vials wrapped in ice packs to avoid the thawing effect from the freezer. I've read it's better to thaw the vials in the fridge slowly rather that at room temp. I did that as well.
What success has everyone else had a freezing yeast.