Midnight Brew
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1. I could be wrong but I think it is 25ml of yeast at 4 billion cells per ml = 100 billion cells.niels said:I've been lurking over this thread for some time and I've gathered most of the materials needed. The only thing missing is an inset for my pressure cooker (an old one from my mom) so that nothing is standing on the bottom surface.
Since I have 2 Wyeast smackpacks in the fridge that I will not be able to use very soon I was thinking of freezing them. I do have some last questions, though:
Voila... If I know the answers on these questions I'm ready for a frozen yeast bank!
- Does anyone knows how much yeast (in ml) is in a smackpack? It says "125ml", but is that including the nutrients?
- Should I smack the packs and let them swell before freezing? Or only freeze the yeast that is in there? (I want to avoid making a starter if possible...)
- Am I correct that you should make a mix of yeast, glycerine and water or beer?
- What is the "optimal" ratio of yeast, glycerine and water/beer?
Cheers!
- Niels
2. I dont think it matters but generally if smacked it gives you a good indication that the yeast is alive and well so why not.
3. You want a mix of water and yeast (water + yeast = volume) then add onto that the percentage of glycerine you will be using.
Eg 40ml water + 40ml yeast = 80ml + 15% glycerine (12ml) = 92ml.
4. Depends on the resources you look at there are different answers. Plenty of brewers use 10-15% with success and plenty use up to about 50% with success. I originally read that over 15% can be detrimental to yeast and Yob has well and truely proved that to not be the case. Read up on the resources linked in this thread and decide for yourself :icon_cheers: