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I use these size tubes: http://www.amazon.com/Globe-Scientific-6285-Polypropylene-Centrifuge/dp/B003T3V7VG/ref=sr_1_9?ie=UTF8&qid=1460465850&sr=8-9&keywords=15ml+conical But any kind will do, just make sure they are sterile; if it doesn't say, assume they are not.

Sure, the volumes going into the tubes are 5ml of concentrated slurry and 5 ml of 25% glycerin (the tubes are 15ml conical plastic tubes). To get the slurry concentrated, the 1000ml starter is cold crashed and decanted so that there is 50ml of yeast and beer remaining. That 50ml is swirled...

Yep, it's all about number of viable cells. They don't all die at once, as you saw, just the weak ones.

A typical home freezer is usually -20C. Just remember the glycerin at that temp.

It's not a must have, but it's nice to have that extra bit of insurance. StarSan works surprisingly well, but the autoclave has the benefit of sterilizing any wort you would use to grow starters and such, better than boiling. You can also heat sterilize the glassware only for an hour at 350F in...

The timelines listed in the table are pretty conservative, and are more along the lines of establishing a schedule for maintaining your yeast stock. That yeast under beer in the fridge will more than likely be perfectly fine for a new starter after 6 months. I've made a starter from a jar that...

WLP002, kind of what I thought looked like highly flocculated yeast not broken up yet. I bet in a day or so, the egg-looking stuff in the middle will either break up or fall to the bottom. Either way, looks like a healthy krausen so it seems good to me. Most wild yeast will be very powdery, and...

Yuck, would be my first thought. What yeast strain did you harvest from the fourth batch? And how much of the slurry did you use?

Are you sure it's not just a layer of broken up hop particles? Looks ok from the pic. Is it dry and fibrous like bread mold or still wet on the surface?

Awesome!

Any donut shop will have loads of them used for icing.

I put the vial in a glass of lukewarm water to thaw just before pitching to the starter. I make a stock canned solution of 45% glycerine and pressure cook it. Then add 3 ml of that to 10ml of slurry whenever I need it. That brings it down to about 10-11% final conc. You certainly could sterilize...

To comment on lshaner's post about terminal density, I'll routinely do cell counts for finished starters under a scope, and the strain really does make a difference, very commonly 2-fold difference for some strains. So data from a calculator must be taken with a grain of salt regarding final...

Decant beer, split slurry to several vials, add sterilized glycerine to final concentration of 10%, mix and freeze. Good for a few years at least. Make a starter wort, unthaw vial quickly and add slurry to starter.

Post an image or drawing of your wiring. Plenty of people here who can help.

Indeed it was, had 5 vials of each frozen down within 4 days of checking the mail. Highly successful.

Healthier, larger pitches will generally finish within a day or 2 depending on a ton of factors. The right combo will get you to 15 hours. High ferm temp, low gravity, simple sugars. Normal? Not really, but certainly common.

You could do a kolsch or other pseudo-lager, just to be safe, that's a pretty high temp for most lagers. How low can it go? Maybe find a setting a little lower that would be more lager-ideal. Either way, if you've got room, brew something. That's what I would do if the wife was away. :)

I'm just working in a home kitchen with a pressure cooker that moonlights as a meat cooker. Beyond that, you don't need fancy pipettors, centrifuge tubes, or an autoclave. You do need: Petri dishes: $7 for 20 Agar powder: $1 per 20 plates Mason jar DME Aluminum foil Paper That's it, and a...

A normal starter is 100g DME in 1L of water which is around 1.040. That's a pretty heavy starter it's in. If it were me, I'd add some boiled and cooled water to it and aerate again.