stillbrewin
Well-Known Member
I was recently talking to a Pro-Brewer about slanting and he told me that I wanted to make "stabs" not "slants". He stated that slants were only for something that you were going to use right away, and that you should make "stabs" for anything that you wanted to store over time. He said that I should be stabbing my loop down into the agar 3-4 time for each "stab". I notice that this is the technique that Sac suggests in the original posts, but a lot of the photos I have seen in the thread seem to just be growing on the surface.