now thats a steriliser!!VP Brewing said:
now thats a steriliser!!VP Brewing said:
Just how much salt in the water are we talking ? Simple as just crush and place abound the vials?Yob said:Yep, salt ice will be colder, I initially used a cluplock box and gaffe taped Styrofoam to it... Worked but I ended up dedicating space in the deep freezer... Better
Yob said:
Make a bunch of ice cubestateg said:Just how much salt in the water are we talking ? Simple as just crush and place abound the vials?
Great feedback Dano... did you have any samples with a higher glc % that you could get checked?danestead said:Have any of you guys checked viability of your frozen yeast with a microscope? I just had a vial of mine checked and it revealed 99.9% dead and munted yeast. Very few live cells.
Wyeast 1217 West Coast IPA
25% glycerine, 25% water, 50% wyeast poured straight from a 2 week old packet
Stored at -20 degrees
It was in solid form however I think it had liquidised at some stage because layers are now visible
1 year in the freezer
Unfortunately no I havent got any with any different glycerin contents. Ive only done the 1 batch.mofox1 said:Great feedback Dano... did you have any samples with a higher glc % that you could get checked?
I usually go around 30 - 35% glc, samples are usually only-just-not-quite-frozen at these levels... the whole idea about adding glycerine is to be able to reduce the temp (and therefore the attrition rate with higher temps) while not subjecting your yeast buddies to cell wall destroying water crystallization death (there is a word for when then cell wall is ruptured and the contents are spilled out, but after eleventy or something beers I can't remember it).
I haven't got it right with all of them, probably about half still look "frozen" which is probably why that first starter step is so laggy and uneventful... would be handy to see if there is an increase in viability (and observations on cell health / mutations) with higher glc rates.
How did you freeze your yeast? Did you add straight to the freezer? Did you bring them down to below zero then freeze?danestead said:Have any of you guys checked viability of your frozen yeast with a microscope? I just had a vial of mine checked and it revealed 99.9% dead and munted yeast. Very few live cells.
Wyeast 1217 West Coast IPA
25% glycerine, 25% water, 50% wyeast poured straight from a 2 week old packet
Stored at -20 degrees
It was in solid form however I think it had liquidised at some stage because layers are now visible
1 year in the freezer
I can't actually remember 100% how I froze them however I do remember reading that freezing them as quickly as possible is beneficial. I would take a guess and say I did an ice bath and then put them in the freezer. I also remember setting my freezer to its max of -30 for the first day, then let it go back to its normal setting of -20.Midnight Brew said:How did you freeze your yeast? Did you add straight to the freezer? Did you bring them down to below zero then freeze?
I ask this because a fellow brewer, Grainer, pointed me in the right direction to freeze as quickly as possible. Ice bath of salt water and throw the vials in works for me.
First batch I froze I slow froze them and killed them all. I tried Grainer's ice bath suggestion and it worked and those yeast are still viable 18+ months later. (I use a 15% Glycerine solution)
nope!!Mardoo said:Selling the mic???
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