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Yeast Bank

Post #1 made 13 years ago
by Two If By Sea
I've washed yeast and stored and used successfully later yeasts from fermented batches. I want to try storing and freezing yeasts in a glycerin solution. I have been looking for containers to store them in, the 15 ml vials are expensive! I was wondering, are the vials that White Labs uses autoclavable (i'd be using a pressure cooker)? I was thinking about trying to save a culture of my German Ale yeast before I make the starter. I'd pipette some of the yeast into a sanitized (ok to use the word sterlized after a pressure cooker?) right when I open it up and use the remainder for the starter for my next beer. It would take a bit more to build my starter up but save me in that I'd have another vial for the next beer. I could repeat the process on what I saved, and maybe one more time after that (i'd be getting 1/2 the volume each time). Make sense at all? I'd only be looking to do this with special yeasts like lagers and Belgians, as most of my beers use S-05 or if I really want to gamble, Notty.
Blog: http://littlehouseonthesandpit.wordpress.com/
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Post #2 made 13 years ago
by Mick71
I have just been starting to research extending use of my yeast somehow, either by cropping or taking some before creating starter. It has become more attractive with the last two recipes using Wyeast Activator Smack Packs starting to increase the cost of puting a brew down

I wouldn't even know where to get vials but those little glass spirit bottles you get in hotel minibar fridges might do the job, leak free seal, no plastic and only 30ml. Plus you get do drink the contents, or if you get Vodka versions make your hop tonic.

Another alternative could be the local High School Science teacher, he/she should be able to tell you where they get their budget glassware from. (albeit you might get reported as a potential clandestine drug lab operator)

Mick

Post #3 made 13 years ago
by Two If By Sea
Here's a thought. Do the vessels have to be airtight like the vials are?

I've got tons of baby food jars that I know I can sterilize in steam. I could use scoops of slurry from a fermented beer. I know there would be trub with the yeast but at that larger volume there would have to be a decent amount of yeast in there. I'd imagine the yeast would settle out like in yeast washing.

Or, nips bottles as suggested. The smaller volume would be better. A wrapping of aluminum foil over the screwed on cap?

Any other alternative vial ideas out there?
Blog: http://littlehouseonthesandpit.wordpress.com/
Facebook BIAB Group: http://www.facebook.com/group.php?gid=7 ... 978&ref=nf

Post #4 made 13 years ago
by stux
I looked into yeast slants a while ago, and no, the whitelabs containers are PET bottle blanks and will probably melt in an autoclave

Scientiffic suppliers are the place to get either glass or plastic test tube and assorted vials
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #6 made 13 years ago
by Two If By Sea
Response:
Dear Scott,
Thank you for writing. I would not suggest any of our small bottles or jars for your yeast bank. I believe that you’ll need borosilicate glass to handle the temperature extremes. You might want to inquire at http://www.daigger.com; they carry a lot of lab supplies and should have vials that will suitable for your needs.

With best regards,
CJ Baehni
American Science and Surplus

So now, I've contacted Daigger. They appear to have what I need but in quantities a lot higher than I want...like the other places I have found.
Blog: http://littlehouseonthesandpit.wordpress.com/
Facebook BIAB Group: http://www.facebook.com/group.php?gid=7 ... 978&ref=nf

Post #7 made 13 years ago
by stux
Which is why you could consider a packet of 500 use once plastic sterile test tubes rather than recycling biroscilixate glass ones :)

On aussiehomebrewer they ended up doing a group buy of glass and plastic test tubes
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #12 made 13 years ago
by stux
Two If By Sea wrote:Bingo: http://morebeer.com/view_product/19905/" onclick="window.open(this.href);return false; ... Slant_Tube
Looks like exactly what you want :)

http://morebeer.com/view_product/19906/" onclick="window.open(this.href);return false; ... -_40_Slots

If you're freezing, you should probably make sure you have at least 3 slants for each strain, gives you a bit of redundancy.

There are charts for how long you can keep a slant, you can then resuscitate, breed up, and produce a new slant

Yeast Handling & Brewery Cleanliness Techniques:
http://www.brewingtechniques.com/librar" onclick="window.open(this.href);return false; ... allen.html

Making Slants:
http://www.aussiehomebrewer.com/forum/i" onclick="window.open(this.href);return false; ... opic=47107

Slant To Starter:
http://www.aussiehomebrewer.com/forum//" onclick="window.open(this.href);return false; ... opic=46262
Last edited by stux on 25 Jan 2011, 12:45, edited 5 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #14 made 13 years ago
by stux
Two If By Sea wrote:Hrmmm. I wasn't thinking agar, I was thinking glycerol. Like this viewtopic.php?f=22&t=492 Pros/cons to the two?
Yes, I've seen that, and I agree with it, just couldn't find it in a quick search earlier today :)
Last edited by stux on 25 Jan 2011, 19:46, edited 5 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #16 made 13 years ago
by CSchenk
Hey All,

This is very interesting topic and something I've been wanting to do in my own home brewing. I actually work in a microbiology lab that handles, E. coli and yeast. When we go to make a long term frozen stock, we make a 40% glycerol in water solution (50% works too) and then mix that 50:50 with our cell culture. This is then frozen and stored at -80 C. This technique results in viable cells for years. Unfortunately for glycerol to be effective for long term storage (> one year) you need to keep it around -80 C. I would guess in a home freezer it would keep at least 6 months and up to a year. With that being said, I've read quite a few post with people who really like the glycerol technique.

I talked to my advisor, who has done extensive yeast research, and she advised the slate technique. Her argument was, it was easier to do with limited equipment and would keep better in a home freezer. Another advantage she like, was contamination is easier to spot with slates. As far as shelf life goes, she claims up to 6 months for slated yeast colonies.

Finally, a great way to get lab equipment is ebay. New and "better" equipment comes out all of the time in research, so there is a large equipment turn over. I've seen quite a few cash strapped labs make ends meet by searching for equipment on ebay. It might have some dents or stains, but it usually works.

CS
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