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Maintaining A Healthy Yeast Bank Long Term

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Is a 99.5% pure USP glycerine acceptable for this process?
 
Thank you for the post.
I have several questions about the Frozen Stocks method:
1) You say to make a 25% solution of glycerin in water (30ml glycerin, 70ml water). But wouldn't that be a 30% solution?
2) Regarding the use of isopropyl alcohol, can I simply put the vials in the fridge first and then to the refrigerator to make the freezing process less abrupt?
3) Also, you say that this vial can be pitched into a 1000ml starter making a 1:10 dilution. But, wouldn't it be a 1:20 since the amount of actual yeast in the vial is 5ml and the rest is glycerine solution?
Cheers!
 
Had a thought, I have used the frozen technique with glycerin a few times and each is a success. The long part for me is pressure cooking the glycerin/water.
Can you fill up 40-50 vials with just glycerin/water and freeze and then thaw out when your ready to do another batch of yeast and add the yeast directly to the vial with room temperature glycerin in it?
Thanks.
Jeff
 
I tried this last night, but the glycerin solution separated from the yeast in the freezer, and so I'm not sure how much good it did.
 
[…] do you go about freezing yeast? I essentially copy the methods laid out here. Effectively you make a starter to bump up the yeast population/make sure it is viable to start out […]
 
Very helpful article! If I started with fresh washed slurry from a recent batch (instead of the manufacturer-packaged yeast) would the recommendations change any? I am not brewing for several months and would like to save several vials of each yeast I used in a recent cycle of brewing.
 
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I just did this but used vaccum sealer bags instead of vials. The frozen yeast is still kinda frozen. Kinda like a slushy.

Is this normal? Should it stay a liquid?
 
I've been doing this with borosilicate vials from amazon, been working great! $15 for 40 vials just need to not break them and you can reuse them :)
 
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