View previous topic :: View next topic |
Author |
Message |
rivetcatcher
Joined: 21 Apr 2016 Posts: 132 Location: Thailand
Drinking: Way Out Wheat - Mindcircus
Working on: Zombie Dust
|
Link Posted: Mon Jul 09, 2018 2:50 pm Post subject: Yeast Bank |
|
|
I’ve been thinking a lot recently about getting liquid yeast for my brews which is no easy job considering I live in Thailand. Dry yeast is readily available but liquid yeast is very hard to get hold of because of transportation issues and the hot temperatures the yeast could be exposed to whilst out for delivery.
I’m travelling back to the Uk for 2 weeks soon and decided to stock up on Wyeast 1318 and 1968 whilst there. Rather than just use it I started thinking about freezing it so I have plenty for future brews.
I then stumbled across this fantastic article with a step by step guide on how to do it over at HomebrewTalk.... the best think about it is that it’s easy to do.
https://www.homebrewtalk.com/forum/threads/guide-to-making-a-frozen-yeast-bank.35891/
This method has been tried and tested by several people on the forum and looks like the answer to my problem. I have bought all of the equipment and will do this once I return from Blighty.
I will be making 10 vials of 1318 and 10 of 1968. That should be enough to keep me in beer for a long time at a fraction of the cost.
Has anybody else tried their hand at freezing?
I will report back once I have completed the first batch.
Rivet
|
|
Back to top |
|
|
perogi
Joined: 12 Feb 2012 Posts: 850 Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
|
|
Back to top |
|
|
rivetcatcher
Joined: 21 Apr 2016 Posts: 132 Location: Thailand
Drinking: Way Out Wheat - Mindcircus
Working on: Zombie Dust
|
Link Posted: Tue Jul 10, 2018 3:02 pm Post subject: |
|
|
Good reads as well. Keep me posted on how it turns out and I will do the same.
I’m confident it will work.
|
|
Back to top |
|
|
perogi
Joined: 12 Feb 2012 Posts: 850 Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
|
Link Posted: Fri Jul 13, 2018 12:40 am Post subject: |
|
|
Canning wort and some glycerin tonight. Terrified that the canner is going to blow up the house. - edit: house still here. Was actually pretty easy.
Going to also get a starter going for the yeast that I want to bank.
Last edited by perogi on Fri Jul 13, 2018 3:48 pm; edited 1 time in total
|
|
Back to top |
|
|
Tungsten
Joined: 06 Dec 2014 Posts: 318 Location: Buffalo, NY
|
Link Posted: Fri Jul 13, 2018 12:33 pm Post subject: |
|
|
The question I always have (and don't see answered that often) is, "how long can I store yeast for using a frozen yeast bank?" The idea sounds fun and awesome, and I might do it just for that reason for my next project... but otherwise, for brewing 12-15 batches per year, it doesn't seem to have a ton of advantages if you can't store the yeast for a long time.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
David_H
Joined: 13 Nov 2013 Posts: 139 Location: Savannah, GA
Drinking: Dry Irish Stout, Electric Pale Ale, American Amber Ale, Irish Red Ale
|
|
Back to top |
|
|
Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
|
Link Posted: Mon Jul 23, 2018 2:19 am Post subject: |
|
|
yes but you should try to create a healthy yeast count from a saved slant, it literally takes 3 or 4 starters to bring it up to pitching rates
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
|
|
Back to top |
|
|
perogi
Joined: 12 Feb 2012 Posts: 850 Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
|
Link Posted: Tue Jul 24, 2018 12:21 am Post subject: |
|
|
Got 11 - 50ml tubes filled and chilling in the refrigerator. 25ml of it was really thick slurry. Glycerin was at ~15%
Calc from starter: 669 billion cells
Might need two or three tubes to be able to use a single starter.
|
|
Back to top |
|
|
Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
|
Link Posted: Tue Jul 24, 2018 1:20 am Post subject: |
|
|
I just went though a 3lb bag of dme making yeast and saved 6 - 45ml tubes of pure yeast slurry, I just have them stored in my 34F fridge
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
|
|
Back to top |
|
|
perogi
Joined: 12 Feb 2012 Posts: 850 Location: NH
Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone
Working on: Max's Maibock
|
Link Posted: Tue Jul 24, 2018 1:38 am Post subject: |
|
|
Ozarks Mountain Brew wrote: | I just went though a 3lb bag of dme making yeast and saved 6 - 45ml tubes of pure yeast slurry, I just have them stored in my 34F fridge |
My wife kicked me out of the kitchen freezer so I bought a small freezer to store hops and now those 50ml tubes of yeast/glycerin. Should be interesting to see how they hold up over a few months.
|
|
Back to top |
|
|
rivetcatcher
Joined: 21 Apr 2016 Posts: 132 Location: Thailand
Drinking: Way Out Wheat - Mindcircus
Working on: Zombie Dust
|
Link Posted: Wed Jul 25, 2018 6:14 pm Post subject: |
|
|
My equipment for this is arriving as we speak. Just waiting for the 20 autoclavable vials and I’ll be ready to go.
|
|
Back to top |
|
|
|
|