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No problem. I am only storing (my estimate) 15-20 billion so have to step up a couple of times I think I still have some samples about 3 years old that still work Never bothered using a insulated container but I will soon

Always keen to learn, I shall read that Mat when I get the chance. (Retirement does not make me less time poor in lockdown) Actually in my method above, Mark, I am using 25% Glycerine, 25% water and 50% yeast slurry i.e. 12.5ml glycerine 12.5ml water and 25ml yeast slurry. These solutions do...

Glycol?

Disclaimer: Please note this is NOT a definitive "How-To" guide. I do not profess to know everything about the subject. It is the method I use with information I have gathered over several years on a few threads. I have worked out this method to suit my available equipment and...

Let's Freeze Some Yeast Discussion in 'Yeast' started by Bribie G, 2/12/10. Have not been any updates since the purge but I took my lead from this thread and refined the process to suit my circumstances and equipment. I don't have lab grade areas to work in but with due diligence infections can...

Ha ha had to read that a few times , I thought they gave you a up and a binder as well:bigcheers:

I have done my last 40 brews with frozen yeast up to 2 1/2 years with no ill effects,(have trouble keeping up the supply). that is with 12.5 ml glycerine in a 50ml vial ( I use 12.5 glycerine 12.5 water and 25ml yeast slurry) Don't forget that you are stepping up 2 or 3 times and decanting...

It is well worth the effort to start up a yeast bank by freezing Have been doing this for 2.5 years now with great success with 50ml vials in a chest freezer (Not an auto defrost type) Megs888 See PM

Are you using a hydrometer or a refractometer to check your FG?

How to Brew? Shake can thoroughly before opening. Non-alcoholic Ginger Beer: 1. Add 2 litres of hot water (not boiling) to a clean and sanitised container with a capacity of greater than 20 litres. Pour in the contents of this can and 115g of normal household sugar and stir to fully dissolve...

https://www.brewersfriend.com/beer-priming-calculator/

Sorry did not notice the question mark. I only carbonate with gas at serving pressure but I recollect seeing that comment about initial pressure build up in the past by others.

chill & hook up at serving pressure for 4-5 days and your good to go If you want to carbonate with sugar then leave at fermenting temp for 10-14 days but you will still have to pressurise the keg until carbonation has gotten well under way to seal the lid.

Looks like it's done already. Leave it for a few more days and check again

Did you not see the thread title?

Can't even complain anymore https://www.theguardian.com/technology/2020/feb/14/court-says-melbourne-dentist-can-serve-google-for-user-details-over-bad-review

Be prepared to do a **** load of reading if you want to improve your beers I'm afraid TLDR wont cut it

Filter your water first then add the necessary salts

https://www.brewersfriend.com/beer-priming-calculator/ Bulk priming then you can use any size bottle

much appreciated thanks