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Just out of curiosity, what is supposed to be the benefit of refrigerating first? Do you have a source that says it's beneficial? I only ask because I am a biological scientist in my day job and have done a lot of cell stocking in my day, and have never heard of anyone doing that. I know some...

Just out of curiosity, what is supposed to be the benefit of refrigerating first? Do you have a source that says it's beneficial? I only ask because I am a biological scientist in my day job and have done a lot of cell stocking in my day, and have never heard of anyone doing that. I know some...

Personally, I'm not sure what this achieves. Do you have a source for why this might be done? If I'm freezing something, I'll go straight to the freezer. I know a lot of people who do cryo, and they typically do -20 C for 3 hours, -80 over night, and then into cryo (-196 C) the next day. I...

I got 2 very noticeably different colonies from the Surrette and Hop Savant, but this makes me want to take the Surette and Vieille plates back out and let them keep growing, and see if I can get some giant colony morphology to uncover one or two more. Thanks for the info!

Placing them at -20 C will give you a relatively slow freeze, certainly slower than a "rapid" freeze in something like liquid nitrogen, but not too slow as to cause cell damage. Freezing by placing at -20 C will prevent the freezing of intracellular water and allow the cells to dehydrate (via...

Well, I do 1 mL stocks in which I take colonies off of a plate and mix it with 1 mL sterile filtered 20% glycerol in a sterile cryovial. When I put them in the freezer, I invert back and forth briefly once or twice in the first hour, and they are nice and uniform, which I need to be able to...

It appears as though it is a manual defrost. Interesting. I usually have no issues keeping my cell stocks in suspension before they freeze. Maybe a good shake will keep everything in suspension. Cheers!

I recently pulled out 6 different strains, identified by colony morphology, from 4 Crooked Stave beers: Hop Savant (2), St. Bretta (1), Surette (2) and Vieille (1). Currently in the throws of running some test fermentations on them. Which ones if any are the same remains to be seen.

It appears as though you are getting yeast settling in your vial. How are you storing these? In your normal freezer? Just a word of advice: most freezers are auto-defrost and go through warming and cooling cycles to prevent ice buildup. If you want to freeze yeast and maintain good quality...

For sure. I wasn't saying you are trying to bash ECY. Sorry for the misunderstanding. I just noticed the "This sounds like t[he] real deal, not the ECY which flocs out crystal clear and does not attenuate all the way as Conan does", which indicated to me you thought the ECY029 was not the "real...

http://www.themadfermentationist.com/2013/09/brettanomyces-custerianus-100-and.html It was just posted the other week. Seems like a great strain!

You may have some "wild" yeast in there, but it may not be suitable for brewing. If you were drinking out of the containers, there is probably a bunch of Candida albicans from your saliva, along with a bunch of mouth bacteria. Ever plated a swab from your mouth? I did this in intro...

Everything white on that surface looks like mold, not sure about the brown stuff, maybe just something from the starter itself. There is a good chance you have a ton of mold, a good amount of bacteria, and some yeast. The only way to know exactly what is in it is to culture for single colony...

This could be a result of either lack of fermentation temperature control and/or by under pitching yeast. Check out this guide to off flavors. This may help your friend with their problem: http://morebeer.com/themes/morewinepro/mmpdfs/mb/off_flavor.pdf Cheers!

I completely agree. The manufacturers all indicate that rehydration is the proper way to use dry yeast, and ensures a higher viability at pitch time compared to pitching dry. Cheers!

For the small yeast company I will be launching at the end of this month, The Yeast Bay, I am going to make a good effort to keep a rolling stock of this strain on hand at all times. I know how frustrating it is when something is always out. Hope we'll be able to alleviate some of these "out...

I have to be honest, even though I will be adding ice packs to all of my yeast shipments for the company I am starting, keeping the yeast at refrigerated temperatures throughout the entire packaging and shipping process (up to 3 days for my shipping method) is a tall order without an insulated...

I use a small 0.2 um 25 mm surfactant free cellulose acetate membrane sterile filter in line, and it works great.

Interesting. I usually clean the space really well, and have a couple of torches running for a few minutes before, and wear a mask while working, and I've never had an issue. That is true that the air sucked in will not be *as* clean as in a laminar flow hood with HEPA filtered air, it's...

Yup. The fact that, once I isolate a colony and make cells stocks, and replate it from cell stock, I select a ton of colonies for my starter, including the ones you are claiming are petit mutants. In fact, some of the plates I accidentally overplated, and many look like that and I have no...