Slanting yeast

[Dave Sarber]

I made it thru the first 10 pages, but tomorrow is Saturday!

 

[eimar]

Thank you Saccharomyces for starting this thread ( still alive after 10 years ). For 1 litre of wort I use 1 litre of filtered water, 100 grams DME and 1/8 tsp Fermaid K ( yeast nutrient ) .
For the slants and the 20 ml propagation test tubes I use crystal clear wort ( wort that has been autoclaved at 15 psi for 15 minutes and decanted ) . Using crystal clear wort makes it easier to see if the 20 ml test tube is contaminated or if it starts fermenting after being inoculated from the slant ( the wort becomes hazy ).

For the slants , 16 gr agar / litre of wort. I like the Now Foods brand available from amazon.


Jacques

 

[Dave Sarber]

I was making a bunch of canned wort today for starters, I use 3 oz DME per quart. The first batch I boiled separately, cooled and let break material settle, decant, then pressure canned. Still get a lot of break material in the canning jars. Going to try @eimar method for a cleaner wort.

I went back and reread the paragraph and it does seem like that they are recommending to make slants from a low gravity medium.

I looked closer at table 3 and the recommended recipe(1.5%agar, 7% DME, 1%nutrient, 91% water) in this thread and it looks like the wort strength in this thread would be less than 1040 but higher than table 2.

I also look at the "Yeast" book and it says for slants/plates use 1040 wort and an unspecified amount of nutrient then boil to form hot break so that should give something more than 1040.

Seems like most things in brewing in that there is plenty of leeway in how you do things and still get acceptable results.

 

[ba-brewer]

Last couple batches of slants I used canned wort, made for some of the clearest slants.

edit: If you spin or gently swirl the jars of canned wort the break gets dislodged from the side and settles over time. If you break the vacuum slowly then allow to resettle you can decant very clean wort.

I got some sterilized pipettes to transfer clean canned wort to the vials for the first 20mL step.

 

[Dave Sarber]

Last couple batches of slants I used canned wort, made for some of the clearest slants.

edit: If you spin or gently swirl the jars of canned wort the break gets dislodged from the side and settles over time. If you break the vacuum slowly then allow to resettle you can decant very clean wort.

I got some sterilized pipettes to transfer clean canned wort to the vials for the first 20mL step.

Yeah, got that. What I'm saying is in the first batch I boiled separately, and separated clean wort from the break material. Then when pressure canning, got MORE break material. So even when I put "clean" wort in the slants, end up with break material in the slants.

 

[ba-brewer]

I think there will always be some break, or at least I have not been able to avoid it. I believe it is mostly cosmetic, seems to settle below the sloped surface.


I have made a batch of all grain beer that I boiled added whirfloc allowed to settle and it still makes more break once it was canned. I just use DME much faster and easier.

 

[Dave Sarber]

Well, yesterday I made a cooling rack for slants. Today, I got a new batch of agar powder and 20 disposable plastic petri dishes.
I already had a batch of canned wort made up, so I mixed up a new batch of medium (500ml sterile wort, 7.5 grams agar, and 1 gram nutrient). Pulsed it in the microwave to bring it up to a boil, with frequent stirring breaks. This stuff started setting up before I could get 22 slants filled. Pressure cooked at 15 PSI for 15 minutes, then cooled for an hour. Put all the slants in the cooling rack, lids still loose, and filled 10 plates. Everything is cooling now, and it looks like no hot break in the tubes.
Stylin'!

As soon as everybody's cool, will tighten and tape lids.

 

[peter78]

Well, yesterday I made a cooling rack for slants. Today, I got a new batch of agar powder and 20 disposable plastic petri dishes.
I already had a batch of canned wort made up, so I mixed up a new batch of medium (500ml sterile wort, 7.5 grams agar, and 1 gram nutrient). Pulsed it in the microwave to bring it up to a boil, with frequent stirring breaks. This stuff started setting up before I could get 22 slants filled. Pressure cooked at 15 PSI for 15 minutes, then cooled for an hour. Put all the slants in the cooling rack, lids still loose, and filled 10 plates. Everything is cooling now, and it looks like no hot break in the tubes.
Stylin'!
View attachment 664187
View attachment 664188

As soon as everybody's cool, will tighten and tape lids.

Looks great! Where did you get the tubes from?

 

[Dave Sarber]

Looks great! Where did you get the tubes from?

Amazon.
www.amazon.com/dp/B07R5GDVMG

The lid liners are not autoclavable. I just removed them. The rolled edge of the aluminum caps fits pretty well against the glass. Tape makes it bulletproof.

 

[Dave Sarber]

 

[Dave Sarber]

NEWBIE YEAST RANCHER!

Kind of an experimental run. I had a couple tubes of WLP007 that were way past expiration date (August 2019). Cut one tube open and streaked a plate, then filled 3 20ml empty tubes with the remainder. After 3 days, no activity, so I figured maybe it was dead. Took one of the 20ml tubes, and dumped it into a pint of canned wort to see if there was any life, not looking good. Day 4, and I had growth on the plate! Still not much life in the mini-starter. Day 5, mini-starter showing a little fermentation (2 liter soda bottle, capped, getting hard from CO2). Just innoculated 5 slants from the plate, everything looking good. Saved a questionable tube of yeast!