yeast propogation

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MARMITE

yeast propogation

Post by MARMITE » Wed Jan 30, 2008 11:15 am

what is the best method of keeping my marstons pedigree yeast in good nick given the parameter that i probably will want to brew with it every three weeks or so
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steve_flack

Post by steve_flack » Wed Jan 30, 2008 11:22 am

On agar slants/slopes. Alternatively you could try distilled water storage.
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MARMITE

Post by MARMITE » Thu Jan 31, 2008 9:36 am

I have found an article by Peter Fawcett CBA sept 2004 selecting and storing a yeast culture . He suggests short term storage for 2/3weeks can be achieved by removing enough wort to fill a 250ml bottle crown cap and fridge. Has anyone used this techique on a regular basis and how successful was it? The only time I have tried it with a milk bottle and solid bung it was using the slurry from the fv. It went everywhere I don't want an explosion all over my bacon!!!
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oblivious

Post by oblivious » Thu Jan 31, 2008 10:25 am

I have done something similar with sterile 50ml tubes, yeast have lasted a couple of months but i you make a starter if they are more than three weeks old.
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Gurgeh

Post by Gurgeh » Thu Jan 31, 2008 11:20 am

soberish sandra wrote:I have found an article by Peter Fawcett CBA sept 2004 selecting and storing a yeast culture . He suggests short term storage for 2/3weeks can be achieved by removing enough wort to fill a 250ml bottle crown cap and fridge. Has anyone used this techique on a regular basis and how successful was it? The only time I have tried it with a milk bottle and solid bung it was using the slurry from the fv. It went everywhere I don't want an explosion all over my bacon!!!
out of interest, Pete Fawcett talked to a CBA group recently about this. follow the shedbrewers link below and look in the 'knowledge' tab. it's the only thing in there so far :oops:
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Martin the fish

Post by Martin the fish » Thu Jan 31, 2008 12:04 pm

Nice site. Loved the guys brewery's. Interesting article on yeast too.
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flytact
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Post by flytact » Thu Jan 31, 2008 2:26 pm

I've also read where people are topping off their propagated bottles with the "yellow fizzy stuff". It's sterile and has just enough malt in it to keep the yeasties happy.
Don't think I'd do it...
Johnny Clueless was there
With his simulated wood grain
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iowalad
Under the Table
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Location: Iowa

Post by iowalad » Thu Jan 31, 2008 3:11 pm

I use Jim's method and have had fine results with the yeast 9 months on (after a couple of regenerations).
I have yet to have any go bad.

How long is too long - I have no idea. It is an easy method.
If you want to use this yeast until the end of time then this isn't the method for you.


http://www.jimsbeerkit.co.uk/liquid_yeast.htm
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