sosman said:
Mouldy petri:
More info at
http://brewiki.org/Yeast/Culturing
[post="58866"][/post]
Coupla tips for reducing contamination. When you do the quadrant method, don't reflame the loop. Just work your way around quickly from one dip into the yeast source. In other words: flame loop, dip loop, pick up plate out of lid (it is upside down), turn and work above a low gas flame now if possible and/or hold breath, streak one, rotate plate 90 deg, streak two, rotate, streak three, rotate, streak four, replace plate into lid. Exhale. From picking up dish to replacing it should take all of 10 to 20 sec at most.
I then pop the plate into a ziplock bag and then that into a biscuit tin. Actually, it goes into the ziplock bag after pressure cooking and during the day or two wait before streaking for the condensation to bugger off.
Wow, that yeast supplies place in Colorado has some stuff. I'd like to know how to use all those viability indicators and things...and I wonder what the tubing is for? Shame they seem to only have disposable loops. I aquired my loop from a mycologist friend, so I don't know what to tell people about getting their own.
[post="58976"][/post]