FredTheNuke
Well-Known Member
I'm close to attempting to wake a few up from October 2011 soon here...
Slanting yeast
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All my slants are white/creamy looking, as are my plates after growth occurs. I'd be slightly skeptical of 'fuzzy' yeast..
Here's an example of one of my WLP001 slants.
Roadliner
Well-Known Member
Here is one of mine.. first set I've tried.. going to do another set tomorrow from a fresh vile of 001
Andrikos
Well-Known Member
Wow, what a thread!
Many thanks to the OP for starting this.
I'm slowly accumulating all my equipment to start doing this and I have a couple of questions:
1) Is 96.6% Bioethanol OK to use (diluted to 70% I assume) for sanitizing and cleaning?
2) I'm especially interested in slanting/stabbing multi-bug yeasts/bacteria such as theRoeselare, Brett. Lambicus, Lacto and Pedio. Will slants/stabs work or do I need to do anything else special for the sour bugs?
Many thanks to the OP for starting this.
I'm slowly accumulating all my equipment to start doing this and I have a couple of questions:
1) Is 96.6% Bioethanol OK to use (diluted to 70% I assume) for sanitizing and cleaning?
2) I'm especially interested in slanting/stabbing multi-bug yeasts/bacteria such as theRoeselare, Brett. Lambicus, Lacto and Pedio. Will slants/stabs work or do I need to do anything else special for the sour bugs?
jason.mundy
BIAB Purist
Andrikos,
I'm not sure what answer to give you concerning "Multi-Bug" storing. It appears that different conditions would benefit different types of bugs/yeast.
From Chad Yakobson stated this in his dissertation:
It appears that his advise from Brett is the opposite of what I would do for brewer's yeast.
Look here for more info:
http://www.brettanomycesproject.com/dissertation/conclusion/
Andrikos
Well-Known Member
Wow, thanks for that, it looks that my "Hefe Labor" is not ready for sour bugs yet...
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
jason.mundy
BIAB Purist
Andrikos,
I would recommend that you listen to this podcast as well. It's long. It's not all about Chad and the Crooked Stave brewery. You may want to just fast forward to the interview. There is a lot of gold in this. He talks about brewing with Brett. Storing Brett. And recipe ideas with the bug as well. He also talks about how he culturing different strains other than just what is available from the commercial labs.
http://thebrewingnetwork.com/shows/866
Jason
I would recommend that you listen to this podcast as well. It's long. It's not all about Chad and the Crooked Stave brewery. You may want to just fast forward to the interview. There is a lot of gold in this. He talks about brewing with Brett. Storing Brett. And recipe ideas with the bug as well. He also talks about how he culturing different strains other than just what is available from the commercial labs.
http://thebrewingnetwork.com/shows/866
Jason
I may have an issue. Most of my slants started looking very good with nice creamy white yeast growth. But now most of them have seemed to get a little yeast down at the bottom of the agar-dme surface mixed in with the little bit of condensation. Well, this started fermenting and forming a krauzen.
So this started right at the time they looked good and I tightened the lids to see if they were ready to put in the fridge (I wanted to let them sit over night to see if anymore co2 escaped when I cracked the lids to make sure they were done). They were made this past Saturday so they have been sitting for a total of 5 days now. This started happening on day 3.5 or so.
So this started right at the time they looked good and I tightened the lids to see if they were ready to put in the fridge (I wanted to let them sit over night to see if anymore co2 escaped when I cracked the lids to make sure they were done). They were made this past Saturday so they have been sitting for a total of 5 days now. This started happening on day 3.5 or so.
Here's a pic
Andrikos
Well-Known Member
jason.mundy
BIAB Purist
Fred,
I think an interesting experiment would be to go out and buy a fresh vial yeast. The same type as the one you are waking up. Then try to do a split batch. One with fresh yeast, the other with propagated yeast from 2011.
I'm considering doing the same experiment with some old slants of mine.
Jamil Z had said that anything past 6 months for a slant risks mutations. I wonder how pronounced the mutations would be. Or if my palate could even detect them.
I pulled out these plates today that I had done with 400ml of sterile wort as describe above and inoculated all of them with Pacman from a starter I had going.
Here's the first plate I pulled out.. not what I wanted to see.
The rest of the plates look like this. I was very relieved after seeing the first one.
I discarded the first plate and inoculated a couple slants from the remaining plates.
brewski_please
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Ive been thinking of doing some yeast slants, I just have one newb question...
What does the actual 45* surface angle achieve? is it just for a larger surface or what?
What does the actual 45* surface angle achieve? is it just for a larger surface or what?
jason.mundy
BIAB Purist
It gives you a larger surface area.
I like a much sharper angle than 45. I try to fill my about 1/3 full, and tilt them far enough that part of the bottom of the vial is exposed. A fully covered bottom will allow co2 to build up under the media and push the media to the top of the vial.
AndMan3030
Well-Known Member
Sweet writeup!
brewski_please
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Good to know that, thanks!
How important is to incubate slants (or plates in my case) at 70-80F?
I can't use my ferm. chamber to control temperature since there is amber ale fermenting at the moment, and it is 60-70 in my home where I keep my plates..
I assume it is not that big deal and it will only slow things, am I right or should I organize some sort of heating?
I can't use my ferm. chamber to control temperature since there is amber ale fermenting at the moment, and it is 60-70 in my home where I keep my plates..
I assume it is not that big deal and it will only slow things, am I right or should I organize some sort of heating?
I normally can spot at least some growth by day 3, I let my slants 'incubate' 7-10 days before I move them to the fridge.
MichaelBrock
Well-Known Member
I am just in the stage of accumulating equipment to start making slants but I have been contemplating adding mineral oil to extend the "shelf life" of the slants. One thing I have been wondering about is sterilizing the tool (dropper, pipette, etc.) that you use to add the mineral oil. Probably over-thinking things but how do you manage this?
I believe the pipette is auto clabeable so you can pressure cook it. Boil it. Star San it during use. Little fire thing to kill more things. Endless possibilities.
WileECoyote
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Nice Thread
Cheers
Cheers
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I don't have an autoclavable pipette/syringe/dropper. I've done it a couple of ways. I was using an oral medicine syringe (good for loading up a several loads of oil at one time - I used around 2-3 ml oil per vial). Cleaned, and then starsanned. I also used a spoon, which you can put in the oven or even flame it, but isn't practical to pour in the opening of the vial. Can make a bit of a mess, but does work. And you have to go back to the primary oil jar multiple times.
I am actually looking into getting something I can boil. Autoclaving take as a long time, with the cooldown. Maybe something like this pipet with pump
MichaelBrock
Well-Known Member
Thanks for the reply! I like the idea of something "flameable". I might borrow a spoon and bend it into something that is better suited to pouring into the vials. I had that same pipet in my cart at Cynmar but it didn't occur to me to boil it. Maybe a stainless tube that can be used like a pipet. Could flame that (but would the interior get hot enough)? I think I might start without the oil
very glad that I came across this thread. i have been wanting to culture yeast somehow so I dont have to keep buying fresh yeast for every brew and this seems like the best method. but I do have a question. Say i make 5 slants from one fresh yeast culture. If I want healthy first generation yeast for ever brew will i have to buy fresh yeast after these slants are used up? Or once i make a starter from one of these slants can I then use that starter to inoculate 5 more slants? and essentially never run out of this yeast strain? Or would a slant made from this starter not be considered a first generation yeast?
Let's say your slant is Batch No. XXX.1, you would make fresh slants from the yeast in your second to last slant from that batch series. Just flame your loop, dip into the yeast in your slant, and rub some of that in a fresh sterile slant, repeat for as many new slants as you would like to create. Then when you're done, use the "mother" slant to make a starter for your next batch. The reason you use the second to last and not the last slant is in case one of those final two is infected. You at least have two to take a peek at and see which is more viable to act as the "mother" slant. The newly created slants are now considered Batch No. XXX.2 and have undergone very little, if any, mutation from the "mother" slant from Batch No. XXX.1.
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