The Big Queensland Yeast Swap

[dreamboat]

Put me in for this too.
I have a couple of choices.... a wheat yeast of commercial origins as obtained from GLS, WLP833 bock, I have an old but cared for wyeast (irish ale?? i'll have to check) smack pack.

I will also add to the debate on methods.... perhaps if everyone can bring their own storage containers, and a slurry/starter of their yeast, then all can keep their own storage system at home intact, without ending up with 4 stubbies, 3 test tubes, a plate and a partridge in a pear tree....



Dreamboat

 

[AndrewQLD]

Put me in for this too.
I have a couple of choices.... a wheat yeast of commercial origins as obtained from GLS, WLP833 bock, I have an old but cared for wyeast (irish ale?? i'll have to check) smack pack.

I will also add to the debate on methods.... perhaps if everyone can bring their own storage containers, and a slurry/starter of their yeast, then all can keep their own storage system at home intact, without ending up with 4 stubbies, 3 test tubes, a plate and a partridge in a pear tree....



Dreamboat

[post="73183"][/post]​

I agree with Dreamboat. If everyone takes a starter or slurry and their own empty vials or containers we can all grab what we want with minimum fuss.
What say you, Ozbrewer?
Unfortunately if this is not going to happen on the Xmas case day then you will have to count me out, as I can't make another trip down yet .

cheers
Andrew

 

[TidalPete]

I will also add to the debate on methods.... perhaps if everyone can bring their own storage containers, and a slurry/starter of their yeast, then all can keep their own storage system at home intact, without ending up with 4 stubbies, 3 test tubes, a plate and a partridge in a pear tree....

Dreamboat

[post="73183"][/post]​

A very good suggestion dreamboat. The partridge in a pear tree would not fit in my fridge. h34r:

:beer:

 

[Snow]

Ok, I can't do Monday nights. Happy to bring some pre-packaged starters to the x-mas case day at Ross's, though.

I would prefer to get pre-split starters from other people in return. I don't care what vessel they choose to swap with. However, my starters will be in sanitised stubbies, capped with sanitised caps and filled via a sanitised funnel from a sanitised pot of pre-boiled and cooled wort. Hope that's good enough for everyone, except Darren.

I'm not interested in posting any starters interstate, sorry.

Cheers - Snow.

 

[ozbrewer]

ok i cant put a poll on this post but lets have a quick vote?

My place on a monday night? yes/no..........in a few weeks from now.


Ozbrewer....yes

 

[BrissyBrew]

I have been thinking of what to oder:

3944 Belgian Witbier Yeast.
Probable origin: Hoegaarden, Belgium
Beer Styles: White Beer, Grand Cru, Doubles, Spiced beers
Commercial examples may include: Celis Wit, Hoegaarden, Blanc de Brugge
Unique properties: A yeast with complex flavor profile which produces a spicey phenolic character with low ester production. Phenols tend to dominate most flavors and dissipates with age. Ferments fairly dry with a finish which compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low, with yeast staying suspended with proteins in a well designed beer. Alcohol tolerance approximately 10-11% ABV. Flocculation - medium; apparent attenuation 72-76%. (62-75 F, 16-24 C)
(This shall keep SWMBO happy, and me too, or should I try to reculture Hoegaarden again?)

and of course some Belgian Ales.

1388 Belgian Strong Ale Yeast. Classic yeast for style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation - low; apparent attenuation
73-77%. (65-75 F, 18-24 C)

3787 Trappist High Gravity.
Probable origin: Westmalle, Belgium
Beer Styles: Doubles, Triples, Abbey, Beir de Grarde
Commercial examples may include: Westmalle, Rochfort, Chimay, Casteel
Unique properties: This strain produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness with good alcohol tolerance approximately 11-12% ABV. True top cropping yeast with broad temperature range. Flocculation - medium; apparent attenuation 75-80%. (64-78 F, 18-25 C)

 

[AndrewQLD]

sorry, no for a monday night.

Cheers
Andrew

 

[Coodgee]

where do you live oz b?

 

[ozbrewer]

im at deception bay....on the north side of brizzy

 

[BrissyBrew]

I thought I might give this thred a Bump....

Can we set a date?
Do we have a location?

I would also think it would be a great knowledge sharing day, working on culturing techniques.

A few tips that have helped me.
1. Get a decent pressure cooker (if you have an autoclave, I hate u), make sure the pressure meets at least 1.1k/2cm. that is 15psi. Many cheapo pressure cookers simply dont do this anymore. If you are looking at buying one get the new type with a spring loaded valve as opposed to the old weight on the pinhole type.

2. At 15psi you need 20 to 30 mins. The plastic test tubes I have need the extra time as well.

3. Speed is of the essence. Practice. Practice Practice.

4. Try different techniques.

5. Plating, I brought one of those small butane torches from dick smiths, now use it to flame the petrie dish after I have plating where there is a gap between the cover and the dish and my dirty little fingers have been. (I know wear gloves, but I need to get some surgical ones that are not powdered).

6. Tubes for slants make great starters, I normally take 3 separte colonies from a plate, and put then in 3 different tubes. I always plate at least 3 plates. So I end up with 9 tubes (wasteful I know) but if I thumble with a tube, I ditch it. If I crank it open a bit to let gass out and I dont think it is as strong as the other tubes or is way stronger I ditch it.
I play the numbers game. As my technique improves I can lower these odds.

7. Yeast plating is a breath taking work, dont forget hold your breath.

8. Your flame is your friend so work close to your flame..

9. By serial dilution I can be sloppy with plating, and somewhat quicker. I dont use the thickest little bit of yeast (unless i think the culture is almost dead). Always shake and stir that container. (only exception is my hefe, i always take yeast from the suspension)

I would love to know little tricks other people have worked out.

 

[TidalPete]

I thought I might give this thred a Bump....

Can we set a date?
Do we have a location?

I would also think it would be a great knowledge sharing day, working on culturing techniques.

A few tips that have helped me.
1. Get a decent pressure cooker (if you have an autoclave, I hate u), make sure the pressure meets at least 1.1k/2cm. that is 15psi. Many cheapo pressure cookers simply dont do this anymore. If you are looking at buying one get the new type with a spring loaded valve as opposed to the old weight on the pinhole type.

2. At 15psi you need 20 to 30 mins. The plastic test tubes I have need the extra time as well.

3. Speed is of the essence. Practice. Practice Practice.

4. Try different techniques.

5. Plating, I brought one of those small butane torches from dick smiths, now use it to flame the petrie dish after I have plating where there is a gap between the cover and the dish and my dirty little fingers have been. (I know wear gloves, but I need to get some surgical ones that are not powdered).

6. Tubes for slants make great starters, I normally take 3 separte colonies from a plate, and put then in 3 different tubes. I always plate at least 3 plates. So I end up with 9 tubes (wasteful I know) but if I thumble with a tube, I ditch it. If I crank it open a bit to let gass out and I dont think it is as strong as the other tubes or is way stronger I ditch it.
I play the numbers game. As my technique improves I can lower these odds.

7. Yeast plating is a breath taking work, dont forget hold your breath.

8. Your flame is your friend so work close to your flame..

9. By serial dilution I can be sloppy with plating, and somewhat quicker. I dont use the thickest little bit of yeast (unless i think the culture is almost dead). Always shake and stir that container. (only exception is my hefe, i always take yeast from the suspension)

I would love to know little tricks other people have worked out.

[post="75004"][/post]​

You seem to be well in front of a lot of us Brissybrew.
What would be the minimum size pressure cooker to use? I am trawling Ebay at the moment.
Are those Advent baby bottle sterilisers too small? :unsure:
I am still hoping that the yeast swap will be at Ross's on Dec 3rd but am flexible.
If anyone (AndrewQLD?) can bring along\send a starter of Australian Ale for my Coopers clones it would be much appreciated.
And finally, are those little demos of yours still in the pipeline?

:beer:

 

[Batz]

I don't know I must be missing something here :unsure:

I really have given this some thought but I can't find the benifit in this yeast culturing.

I buy one packet of wyeast , make up 6 starters , when down to my last starter I have stepped up to another 6 , and again after that...18 starters!

I never go past this many but I am sure I could , never had an infection.

So besides an interest in yeast , what else do I gain?

Sorry seems a bit futile too me.

Batz

 

[BrissyBrew]

Tidalpete I have coopers yeast (cultured from sparkling ale bottle, but I believe coopers uses the same yeast in all its beers). I can bring that along.

I spent ages on ebay looking for a pressure cooker (looking for a big one that held the correct pressure), without spending $$$ there was little available and postage is a real money pig. I ended up buying a 6L one from big W, (one with yellow handles, do not buy the blue ones as they are low pressure).

Idealy I would like a larger pressure cooker so I can put my 1 liter shoult bottles in so I can cook them as well for starters. (ok in an ideal world I would have an autoclave big enough to fit a keg inside). The thing I hate about pressure cookers is no drying cycle!!! I do however put my plates rapped in foil in the oven for a dry cycle.

I have come to the conclusion that I can get away with big step ups early on if everything is done right. However once you are stepping up 100ml to 200ml I would no jump anymore than 4 fold, although I am culturing only 2L or 1L starters.

 

[Ross]

i'm with you batz - seems a lot of work for little gain - but if it's something you enjoy doing, it's worth it i guess - I'd rather be designing my next brew...

 

[TidalPete]

Tidalpete I have coopers yeast (cultured from sparkling ale bottle, but I believe coopers uses the same yeast in all its beers). I can bring that along.

My thanks BrissyBrew but I have the Coopers bottle culture already. I am really after the Brewers Yeast CL270 Australian Bitter Ale. I realise that it might be hard to get hold of a starter of this but nothing ventured - nothing gained. Someone offered me a starter a few months ago & I didn't take it up, much to my regret.

I am not into yeast culturing as such. All I want is the ability to store my yeasts (in tubes) in the fridge for as long as possible, hence the sterile water technique for which I think one of those Advent baby bottle sterilisers might be big enough? :blink:

:beer:

 

[ozbrewer]

THe benifit is that you never have to pay for yeast again, you are assured...assuming your technique is good, that you ave a pure strain....you have access to hundreds of cultures if you get in woith other yeast farmers......and its fun

 

[Ross]

THe benifit is that you never have to pay for yeast again, you are assured...assuming your technique is good, that you ave a pure strain....you have access to hundreds of cultures if you get in woith other yeast farmers......and its fun

[post="75181"][/post]​

I look forward to the demo...

 

[ozbrewer]

i need to pic a date for that.........next monday arvo/night??????

i need a abel assistant....hoops?

 

[Batz]

I too would be interested in a demo , I am away with work for a couple of weeks as of Sunday.
I'll have to miss out this time but I am sure we can do it again sometime , what about lots of photos and you could make up a thread for all.

Batz

 

[Ross]

i need to pic a date for that.........next monday arvo/night??????

i need a abel assistant....hoops?

[post="75184"][/post]​

as in 5th or 12th?