A couple weeks ago, two starters I made from a slant were very disappointing. I used the 'shake' method every day or two and after a week, didn't yield much yeast (a good amount, but not enough for a batch, not even enough to fake it).
So while I have 25 odd slants with about 6 or 7 different yeasts, I thought I would make a logical move or end up sitting on useless culture.
I read this incredible Yeast Propagation and Maintenance: Principles and Practices post from 2009. It blew my mind about yeast and aeration. And it has a must see graphic comparing yeast growth under different aeration conditions.
6 months ago, I posted about how stir plate people were too impatient. I have since then recanted my statement and see the wisdom--nay, the necessity--in the stir plate. Especially after today.
I made a stir plate from these directions and tested it on an old glass kettle:
First, I took out a culture slant from the ol' fridge and let it acclimate to the temp. This btw was White Labs Wit II. I needled some cells in about 100ml of 1.020 wort (about 5 grams Dry Malt Extract per 100ml water) and bumped it to 500ml two days later in the glass kettle, and put it on my new stir plate.
Lo' and behold! Four days after opening the slant and taking out a handful of cells, I now have 500ml of very cloudy water settling in a chilling bell jar as I type. It's like the most beautiful snow globe!
Yeast is awesome!!! (and so are stir plates)
So while I have 25 odd slants with about 6 or 7 different yeasts, I thought I would make a logical move or end up sitting on useless culture.
I read this incredible Yeast Propagation and Maintenance: Principles and Practices post from 2009. It blew my mind about yeast and aeration. And it has a must see graphic comparing yeast growth under different aeration conditions.
6 months ago, I posted about how stir plate people were too impatient. I have since then recanted my statement and see the wisdom--nay, the necessity--in the stir plate. Especially after today.
I made a stir plate from these directions and tested it on an old glass kettle:
First, I took out a culture slant from the ol' fridge and let it acclimate to the temp. This btw was White Labs Wit II. I needled some cells in about 100ml of 1.020 wort (about 5 grams Dry Malt Extract per 100ml water) and bumped it to 500ml two days later in the glass kettle, and put it on my new stir plate.
Lo' and behold! Four days after opening the slant and taking out a handful of cells, I now have 500ml of very cloudy water settling in a chilling bell jar as I type. It's like the most beautiful snow globe!
Yeast is awesome!!! (and so are stir plates)