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Per Australian Standards, 60 degrees minimum in the unit itself, and tempered to a maximum of 50 degrees at fixtures in residential appliactions.

Thanks bro, there seems to be very little info re. maintaining the scoby but think I will just dive in and see.

Interested in the ginger beer scoby but just wondering how much effort is required to keep it alive when not brewing, I can't see myself doing more than 1-2 brews a year.

My sewing circle has the same issue with a lack of guys, total clam fest.

The bottom of the cups be magnets.

Daphne?

Yes you basically specify the temperature to step to and the time to take to get there.

Yep agree 100%, and the same applies to testing the limits of yeast under water. Just been through the archives in the bottom of the fridge and I've come up with the following guinea pigs, that I will start experimenting with once my stirplate becomes free again. 2.5 years old: Harvested from...

Oxalic acid from bunnings would do the job too.

I'm going to look through my storage tonight, I think I will have some 1056 or 3068 in the order of 3 years old that I will attempt to revive.

OK, so having a trawl through the yeast freezing thread, various other threads on other websites, and another read through of the yeast book and this is where I have landed: Based on the experience of this site, evidence for the viability of freezing yeast maxes out at around 12 months. That...

A refractometer. Sorry, I go nothing.

And yes you are also correct assuming an auberins with ramp/soak can achieve what you want.

Yes, that is compacted.

I don't store jars I've got the small screw top vials, probably 5-10% yeast and the rest water. I figure a certain mortality rate is expected, having a high water to cell ratio limits the concentration of dead cell crap that the remaining healthy cells are exposed to.

Meaning less yeast as opposed to less water I assume.

Yes I have noticed some colour change, moreso in the earlier samples I stored which I think had too much yeast in the vial (although I'm not sure why that would cause an issue). Other samples show a slight darkening, but I've not noted any perceptable flavour shift in the yeast profile. Even...

Hey guys, I notice there is currently a lot of interest in storing yeast by frezzing it in a water/glycerine mixture. Not wanting to **** on anyone's parade, but just wondering why this approach is preferred over storing yeast in the fridge under water only? Flicking through my copy of...

The same way you sanitise the air in the headspace of yoour fermenter at the start of fermentation.

Interesting, professor google tells me it is high in anthocyanins, you might be able to brew a beer that prevents gout, not causes it.