Frozen Yeast Bank- Strain Exchange?

[Bokonon]

The Duchess de Bourgeone strain. I've not been able to determine if the fermentation strain is in the bottle.

Definitely not in the bottle. Just had one recently and I was hoping to get some bugs out of it, but its devoid of any life

 

[flyangler18]

Definitely not in the bottle. Just had one recently and I was hoping to get some bugs out of it, but its devoid of any life

Bugger! It was worth a shot. I have a few bottles here, and they looked pretty sterile with zero sediment.

I would mind having some of the Orval strain either.

 

[noisy123]

I have WLP007 and Wyeast 3864 in 20 ml bottles ala Flyguy's method.

 

[flyangler18]

I have WLP007 and Wyeast 3864 in 20 ml bottles ala Flyguy's method.

What is 3864? I'm not seeing it on the Wyeast site.

EDIT: Ah, the Unibroue strain! I'd be interested, if you see something in my list that you'd like to try.

 

[PseudoChef]

I would mind having some of the Orval strain either.

The Orval strain is released commercially by White Labs as part of the May/June platinum series as WLP510. Ferment like normal, then add Brett Brux. in secondary and age.

I'm really interested to hear someone repitch 9097 from a banked source. I am very curious to see if any growth rate differential between the Sacch. strain and Brett component effect a "second generation" beer adversely or not as I am not totally convinced it would result in the same product - analogous to Orval dregs out of the bottle (where I would think most of the Bastogne Sacch. settles out before the bottling process, so I would assume you are pulling more of the Brett if bottle harvesting).

 

[Bokonon]

The Orval strain is released commercially by White Labs as part of the May/June platinum series as WLP510. Ferment like normal, then add Brett Brux. in secondary and age.

I'm really interested to hear someone repitch 9097 from a banked source. I am very curious to see if any growth rate differential between the Sacch. strain and Brett component effect a "second generation" beer adversely or not as I am not totally convinced it would result in the same product - analogous to Orval dregs out of the bottle (where I would think most of the Bastogne Sacch. settles out before the bottling process, so I would assume you are pulling more of the Brett if bottle harvesting).

I really think to culture these reliably you would have to separate out each component. I've heard that orval has something like 4-5 strains added at secondary (with one being brett).

To seperate out the brett I've read you can make a media that is better for brett growth vs normal sach yeast. I'd have to find the article I read about it, it might have been in the lambic FAQ.

 

[flyangler18]

I'm really interested to hear someone repitch 9097 from a banked source. I am very curious to see if any growth rate differential between the Sacch. strain and Brett component effect a "second generation" beer adversely or not as I am not totally convinced it would result in the same product - analogous to Orval dregs out of the bottle (where I would think most of the Bastogne Sacch. settles out before the bottling process, so I would assume you are pulling more of the Brett if bottle harvesting).

I think your logic certainly stands to reason, given the difference in growth rates between the Sacch. and the Brett. The really interesting question would be determining just how much/little Brett is necessary for a perceptible flavor profile. I'll admit- I know very little about the science at work here, but it fascinates me just the same!

 

[flyangler18]

Updated List, all slanted:

WY9097
WY1275
WY1469PC
WY1728
WLP002
WLP013
WLP036
WLP400
WLP570
WY3787
WY3724
WY1338

Ran myself out of prepared slants, so I just prepped another 25 vials for future slanting. Canning wort before hand saves on time immensely.