Slanting???
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HollisBT, yetijunk and others, why do you think we all need to know that your phone is shiny, has a Apple logo on it and is manufactured in Chinese labour camps?
How is this related to brewing beer?
Wow! I thought I was the only one who finds these mobile "signatures" highly annoying. I wish they could be suppressed, which I bet, it's simply the app. generating that nonsense.
iDiots
HollisBT, yetijunk and others, why do you think we all need to know that your phone is shiny, has a Apple logo on it and is manufactured in Chinese labour camps?
How is this related to brewing beer?
In an effort to save time when re-starting yeast, does anyone see a problem with sort of doubling up on how much yeast you start? For example, for a 10 gallon high gravity batch, could I grow enough cells using the following start up steps:
start three 10ml initial steps (24 hours)
add into 300ml of wort on stir plate (24 hours)
pitch to 3l starter on stir plate (36-48 hours)
Or possibly even breaking it down into three separate 100ml steps to pitch to the 3l step?
Any thoughts or input?
OK
I have begun to slant.
& I made a few boo-boos.
(probably nothing serious, but definately some things I want to get your input on!)
First, I made the culture solution in an opaque pot... long story short...
I ended up with protein junk in my slants!
It was all in a flurry of actions I am not really sure if I was expecting trouble or not, but IIRC I think I might have tried to filter thru a coffee filter... dont know if I saw some thing or if I even filtered... I can't even remember when I noticed the problem... after sterilization or after filling or several days later.... but the bottom line is
I got lots of marbled slants...
Q1
Exactly... what do I need to do next time to make sure this doesn't happen again?
Q2
Can you forsee any problem as a result of using the marbled slants?
(I considered starting over,
but thought perhaps it was only a cosmetic issue and that success could still be at hand.
Do you think I made the right call?)
I stored the slants quite a long time (weeks) at room temp... there was no growth;
they were sterile.
Finally - i got around to innoculating them.
2 days at room temp and ea slant had the growth I was expecting.
Q3
How long should I let them grow at RT ?
I am thinking that letting them grow a bit will give any bad guys present
a chance to show themselves
(off colors etc.)
Q4
What is the down side of NOT refridgerating them?
Q5
What % coverage of the surface do you aim for before cool storage?
Thanks guys...
SENT TO YOU by an amazing new bit of old technology the knowledge of which I have no deisre force upon you.
Edit for Blue Frogs question. I use parafilm on all my slant and plates. I am sure its not nessecary on the slants when they are sealed said:What size (width) is your parafilm?
What else can I seal with the 5cm size?
50 or 100ml beakers?
tkx
bf
No simply go from slant to slant. The purpose of the plate is to make sure you have a pure yeast culture that is not contaminated, and get a single celled culture.
Thanks trentm!
I think I get it now. I like your Be-Pre-Prepared method.
Do you tape/parafilm your (autoclavable capped) slant tubes?
(I'm only planning on doing that for plates...)
Thanks again,
BF
Most of my slants are now a year old, so it's time to re-slant them. Which leads me to two questions.
1) Should I plate out from the existing slants first, or simply slant to fresh media?
2) If my existing slants are Gen X, do they become Gen Y when re-slanted. I assume not, and figure the Generation only increments when they are used and grown in a starter & then wort.
No simply go from slant to slant. The purpose of the plate is to make sure you have a pure yeast culture that is not contaminated, and get a single celled culture. Also no on your second question, for me I only think of different generations when the yeast go through the streesses of a fermentation.
Edit for Blue Frogs question. I use parafilm on all my slant and plates. I am sure its not nessecary on the slants when they are sealed, but it only takes a little tiny piece for some extra peace of mind.
Then why even reslant? I am under the impression that tesla ting is done to ensure viable yeast, in which case you would want to grow it up, test attenuation (preferably on a beer because why not), plate from the starter and slant from there. My concern would be losing attenuation from just reslanting 1 year old yeast.
Disclaimer, I'm not an authority on this. Just doing some thinking on the matter and want a good answer. If anyone has a technical link, I'd love to have it so I can read up on yeast viability when direct slanting.
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I am plannining on using color coded elect. tape on the plates... but I do fear sticky gooey residue... what is your concern over good quality? I was planning on the cheap Chinese stuff, unless you know of issues....
Three conditions you may want to consider when time to re-store your yeast; 1)Yeast in storage can mutate over time., 2) Possible contamination, and 3) poor yeast health. All these can be managed to some extent by dilution streaking to form single colonies before re-storing onto a slant.
One of the most common mutations is called "Petite mutants" or "respiratory mutants". As the name implies this type of mutant will form small colonies on a plate. If you have a large percentage of small colonies, your isolate may have problems. Be aware that large colonies often form as a result of growth from 2 or more cells. Typically in a healthy dilution streak plate you will see a few large colonies and numerous smaller (average size) colonies. It's the ones that are smaller than the average colonies that could be of concern.
Your slant could be contaminated and you can't see it. By streaking from your slant for single colonies, many possible contaminates would become visible. If contamination is spotted, all is not lost. You may be able to select a clean colony for re-storage. In this case, it may take least one or more rounds of re-isolation to be sure you have purified your isolate and a fermentation test may be advised.
For sure your year-old yeast are tired, hungry and in poor health. Think of a hibernating bear. Upon awakening, the first thing she wants to do is build back her reserves. By spreading out your yeast on a agar plate, they have plenty of room to get all the nutrients and sugars they need to from healthy new cells that are ready to go back to sleep and get ready for their next job.
That's some great information. Thanks. To re-ask a question just up thread do you consider it a new generation of yeast if you take it from slant to plate?
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???
Maybe I'm following less visually. Can you define your terms?
stock
passage
batch
generation
What is the dif. btw. stock A & stock B
Is B a backup ?
Where does a reslant occur in this scheme?
Just did this, thanks for all the help. Used telephone brand agar, available on ebay for cheap. 7.5g in 500ml of wort.
http://imgur.com/a/a3FTo
Thanks lol, nothing that isnt already on this great thread, but why not add more pics.
I pushed it to our club site with a bit better write up, http://laramiebrew.club/2014/10/yeast-slanting/
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