Yeast slant swap

[McMullan]

May i ask what %s of Agar to dme / water people use to make the slants

2% agar (w/v) is typically used, but it varies with the media sometimes. I use wort rather than DME. You can use standard 1.040, but lower % of DME/wort can be used, 2-5% even, and seems to be better. Remember you're culturing and maintaining a relatively small population. They don't need to be over fed. Keeping them 'hungry' is beneficial, apparently. Metabolically speaking, they remain 'calm'. Don't take them to 'McDonald's'

[stevej383]

May i ask what %s of Agar to dme / water people use to make the slants

2% agar (w/v) is typically used, but it varies with the media sometimes. I use wort rather than DME. You can use standard 1.040, but lower % of DME/wort can be used, 2-5% even, and seems to be better. Remember you're culturing and maintaining a relatively small population. They don't need to be over fed. Keeping them 'hungry' is beneficial, apparently. Metabolically speaking, they remain 'calm'. Don't take them to 'McDonald's'

Thanks for that its really helpful of you!

[stevej383]

I have another daft question so if you happen to have a slant do you remaster the slant and use the original in a ale, or do you remaster lets say for intense 5 times to create more slants and if so how many times can you remaster from the original slant ?sorry if its a stupid question what does everyone do be GENTLE

[McMullan]

In theory, a yeast strain could be managed indefinitely, Steve. The basic requirements are a pressure cooker and a Bunsen burner. Maintaining sterile conditions and following aseptic technique are absolute requirements. Slants can be inoculated from slants and/or plates (agar media in petridishes). There are at least two strategies when using slants: culture up using a whole slant population or culture a tiny portion of it in a 'mini starter' of about 10ml, as YW describes. YW is right, it is a hobby in itself. I'd recommend it to serious Brewers interested in giving it a go. For many, though, it's simply not a practical option, in terms of time and extra resources. In terms of cost, a basic makeshift yeast lab would be £100-150 plus consumables. Over a year or two, that's probably more than the average home Brewer spends on commercially available yeast.

[stevej383]

In theory, a yeast strain could be managed indefinitely, Steve. The basic requirements are a pressure cooker and a Bunsen burner. Maintaining sterile conditions and following aseptic technique are absolute requirements. Slants can be inoculated from slants and/or plates (agar media in petridishes). There are at least two strategies when using slants: culture up using a whole slant population or culture a tiny portion of it in a 'mini starter' of about 10ml, as YW describes. YW is right, it is a hobby in itself. I'd recommend it to serious Brewers interested in giving it a go. For many, though, it's simply not a practical option, in terms of time and extra resources. In terms of cost, a basic makeshift yeast lab would be £100-150 plus consumables. Over a year or two, that's probably more than the average home Brewer spends on commercially available yeast.

Thank you for your help yet again, Im not bothered about the costs involved its just another side of the brewing that i find interesting

Steve

[McMullan]

its just another side of the brewing that i find interesting

... That's how it usually starts It's the key, IMO. Any questions, just ask mate. I'm not always in the forum, so feel free to pm me if you get stuck.

[stevej383]

[quote="stevej383"its just another side of the brewing that i find interesting

... That's how it usually starts It's the key, IMO. Any questions, just ask mate. I'm not always in the forum, so feel free to pm me if you get stuck.[/quote]

Thanks very much your a gent I have remastered 2 slants tonight from a TV3 slant supplied by BrewLab , Now its the waiting game to see if the little buggers are going to multiply

[McMullan]

Very nice choice of strain Two to three days at room temperature and the slant surface should cloud over. Leave it for a day or so more, if necessary. Cap on loosely, but on. Then cap tight and bung it in the fridge until it's needed.

[stevej383]

Very nice choice of strain Two to three days at room temperature and the slant surface should cloud over. Leave it for a day or so more, if necessary. Cap on loosely, but on. Then cap tight and bung it in the fridge until it's needed.

Thanks for all your help so far

Steve

[stevej383]

This is one of the TV3 Slants that i remastered to brewlabs instructions and then stepped up ready for my first brew all i need now is a recipe to use it on

[McMullan]

I can recommend this

FFS! iPads are over frecking rated

[stevej383]

I can recommend this

FFS! iPads are over frecking rated

Looks good cheers

[stevej383]

Another daft question anyway i had 1 slant that seamed to have condensation in it! whats the reason for this any ideas?

[rpt]

Sealing it before it's fully cooled.

[stevej383]

Sealing it before it's fully cooled.

Thanks i thought that was why