Recent content by defrandj1

Does anybody use antibiotics in their slants to prevent anything but yeast growth? If so, what kind do you use and how much?

Does anyone use an antibiotic in their slants? If so, which one and how much?

Hello all, I have been slanting yeast for a couple months now, and earlier today I came across an article about storing yeast in sterile Distilled water versus on a slant. The benefit being the ability to store for much longer periods of time without refrigeration. The thought being that the...

http://www.brewery.org/brewery/library/SterileDW1096.html

Hello all, I have been slanting yeast for a couple months now, and earlier today I came across an article about storing yeast in sterile Distilled water versus on a slant. The benefit being the ability to store for much longer periods of time without refrigeration. The thought being that the...

I think the mic is something you can get later. Once I have the yeast on a slant, I'll inoculate about 150 ml of wort and sit it on my stir plate for 24 hours. If the wort turns all milky looking, I know I have healthy yeast.

Here's what I use in my lab. Gloves, a propane blowtorch to create a sterile air space (you can buy it at lowes for $15), 70% ethyl alcohol, sterile Petri dishes, autoclaveable vials, agar, and a pressure cooker (autoclave)

I love the 002. It's slightly dryer than the 005, but still lets the malty goodness shine! 013 is good too, but even dryer than the 002.

What is the wort to agar ratio?

The yeast should clean any off flavors 48 hours after primary fermentation is complete. After you've reached your final gravity, raise the temperature a bit (this will allow the yeast to work a bit faster and therefore clean the beer faster).

The turn around time depends on the yeast you use, the amount of yeast you pitch, and how well you control fermentation temperature. Most yeast will finish fermentation within 5-7 days, provided you pitch adequate and healthy yeast. Others even sooner (San Diego super yeast). Also, controlling...

The chlorine dioxide will kill any bacteria (lacto, pedio, and aceto) in the yeast, however, if your issue is mutation, there is really no fix for that besides starting from a pure culture.

Add two tablets of chlorine dioxide (you can buy it at dicks sporting goods). It will kill all the bugs and not harm the yeast.

I fly sparge. Also, what is the consequence of my hydrometer reading .994 in distilled water?

Also, just calibrated the hydrometer and it read .994 in room temp distilled water