- Joined
- Apr 18, 2006
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I just started yeast culturing and I got to say I really like it. Two weeks ago I made slants and last week innoculated the slants and watched the yeast grow from what appeared to be nothing to white colonies of yeast.
You know what impresses me the most, I also innoculated about 50ml (~1/4 cup) of wort with a wire loop just dipped in a wyeast smack pack. The mini-starter was foamy in 2 days, then 2 days later I upped to 250ml, thursday I bumped it to 1000ml.
Now the starter is really kicking. All with just a dip in the smack pack!!!
The reason I really like doing this, its like brewing all week as you step up the starters. Now I'm all set for tonights brew session. A Cream Stout w/ wyeast 1028 London Ale Yeast.
Here's how the slants are doing. (Both have fluid in them which happens to be internal condensate from the pressure cooking. )
Slant #1
Slant #2
I'll be set on yeast for years to come... Wyeast 3638 Bavarian Wheat is next
You know what impresses me the most, I also innoculated about 50ml (~1/4 cup) of wort with a wire loop just dipped in a wyeast smack pack. The mini-starter was foamy in 2 days, then 2 days later I upped to 250ml, thursday I bumped it to 1000ml.
Now the starter is really kicking. All with just a dip in the smack pack!!!
The reason I really like doing this, its like brewing all week as you step up the starters. Now I'm all set for tonights brew session. A Cream Stout w/ wyeast 1028 London Ale Yeast.
Here's how the slants are doing. (Both have fluid in them which happens to be internal condensate from the pressure cooking. )
Slant #1
Slant #2
I'll be set on yeast for years to come... Wyeast 3638 Bavarian Wheat is next