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Allclene - any chance on posting the pics along with the 'how to' on how your made your lid air tight? Thanks to all of you who have contributed to this thread - I just spent the last 2 hours pouring through all 40 pages.

I'm all in. Thanks to all of the great vendors and to HBT.

Ironic that you're asking about this, took the day off work yesterday and brewed up a batch, while brewing yesterday I also transferred some previously brewed beer(about 10 days prior) from a primary to a secondary. Prior to transferring I boiled about 4 quarts of water and let it cool. Then...

when I usually create a starter(which would suffice for splitting into several smaller batches for storage), I usually take a vial or yeast or a smack pack and pitch that into a batch of wort that is at a ratio of 4 parts water to 1 part DME. So I usually start with 8 oz of DME to 32 oz of...

Ianskate - so I have a lot of questions (need more detail from you), before I or anyone else can chime in and give you our 2 cents. You said.."I attempted to grow some yeast from a sample". Q1 - describe the sample, where did you get it from, how much did you start with and what kind of...

I read this thread a little over a year ago and have successfully captured and stored yeast using this approach - kudos to the original poster Bernie Brewer. Also, if there is any doubt as to how long you leave your jars in the back of the fridge, I just reconstituted a White Labs Platinum...