I read this article a few months ago about storing yeast in a saline solution:
https://eurekabrewing.wordpress.com/2012/09/05/yeast-banking-3-isotonic-sodium-chloride/
After reading I had to give it a try, so I washed and banked some WLP001 and some WLP002 in a saline solution that I made from boiled RO water. I Dissolved 9 g of sodium chloride (a.k.a sea salt) in 1 L of boiled RO water.
I stored this for 3 months at 4c and made 2 starters to see if the yeast was okay....
Both yeasts took a few hours longer than normal to start but when they did start they took off really well and created what looks to be healthy yeast as I would normally expect. I could not detect any off flavours tasting the starter liquid so they both went into 2 newly brewed worts......
Has anyone here tried this method and been successful / unsuccessful? I would really value thoughts or pros and cons of this method of storing yeast.
https://eurekabrewing.wordpress.com/2012/09/05/yeast-banking-3-isotonic-sodium-chloride/
After reading I had to give it a try, so I washed and banked some WLP001 and some WLP002 in a saline solution that I made from boiled RO water. I Dissolved 9 g of sodium chloride (a.k.a sea salt) in 1 L of boiled RO water.
I stored this for 3 months at 4c and made 2 starters to see if the yeast was okay....
Both yeasts took a few hours longer than normal to start but when they did start they took off really well and created what looks to be healthy yeast as I would normally expect. I could not detect any off flavours tasting the starter liquid so they both went into 2 newly brewed worts......
Has anyone here tried this method and been successful / unsuccessful? I would really value thoughts or pros and cons of this method of storing yeast.