yeast freezing

[ldave]

Glycerin:
No find at the Walgreens where I live. Walmart has it. I assume it's the animal fat sourced version. Nutrition stores have the vegetable sourced version, which is slightly more pure, and more expensive. They're chemically identical, so I doubt the source matters. Interestingly, the nutrition store in my area also had packaged pipettes (lab version of an eyedropper, easier to sanitize), which are handy for transfering fluids into little vials.

 

[barneyfife]

Hey all,

Just tried my first attempt at freezing a wyeast 1450, from a 2nd gen cream ale. Made a 1:4 solution glycerin/boiled H20. Then 10mls washed yeast and 10 mls glycerin solution. Put in fridge for 24 hours, then wrapped in ice pack, and put in cooler, then in freezer.

My curiosity got the better of me, so pulled a vial out after 5 days, thawed in 30C glass of water, and then pitched in a 500 ml/1.020 wort. Put on stir plate for 24 hours, then into a 2000 ml/1.030 wort and stir plate for 36 hours.

My stir plate flask is a 1 gallon apple juice jug.

Pitched into a dry irish stout, and bubbling away after 14 hrs


1. frozen yeast
2. 500 ml starter
3. 2000 ml starter

Just a follow up to my frozen yeast. Thawed a wyeast 1450 that i froze back in Oct/13, and did a 500 ml starter for 24 hours, and now a 2 liter which has been on the stir plate for 24 hours and it is a nice creamy color. The starter wort was from the tail runnings from a previous mash, which was about a 1.020, which I boiled, then froze. Will be pitching into a cream ale after cold crashing. Will post pictures after cold crashing.

Very pleased with the results

barney