Yeast Banking

Comment by denimglen on July 7, 2009 at 5:26pm

Swap? No. Donate? Yes. Trying to kinda keep the strains I hold on hand at a minimum for a moment so not really looking to take on any more for now, but I'm happy to give you a vial each of what I have.

I'll have a look a little later and let you know what I've got, some have been in there a while so viability may be a little low, but sounds like you can deal with that, I try and keep everything as sterile as possible but can't guarantee anything.

It's a good thing you're starting mate, I reckon you should start selling slants, that would be mean as.

Comment by Haish on July 7, 2009 at 5:35pm

Nice one. I'll be in touch when I'm ready to make the next deposit to the bank. I think I'm going to do some test batches with the yeasts to check they're sweet, the starters certainly smelt fine.

I'm looking in to slants because they're easier to send around. I'm not really in it for the money so any payments would just be to cover costs...

Comment by Mike Neilson on July 7, 2009 at 6:06pm

With the slant's I take it they are agar slants, if so how does the likes of myself get it off the slant and into a starter?

Comment by James P on July 7, 2009 at 6:10pm

Just put some wort in the vial, shake the F out of it, then pour into your starter on the stirplate. Stepping from 50ml to 250ml to 2litres or whatever is required.

Comment by James P on July 7, 2009 at 6:11pm

Yeast co-op haish? Similar to BABB.... yeast bank

Comment by Mike Neilson on July 7, 2009 at 6:43pm

Get that but what? you just scrape the cells of the agar plate into the wort?

Comment by James P on July 7, 2009 at 7:27pm

Everything in the slant goes in the starter. The agar too. It normally has some sort of nutrient in the agar medium for growing the yeast colony.

Comment by denimglen on July 7, 2009 at 8:57pm

Hey mate, just went through the inventory, I can spare a vial each of -

WLP028 - Edinburgh Scottish Ale
WLP008 - East Coast Ale
WY1318 - London Ale III
WLP300 - Hefeweizen Ale
WY1214 - Belgian Ale
WLP029 - German Ale/Kolsch
WY1968 - London ESB Ale
WY1056 - American Ale
WLP810 - San Francisco Lager

Each vial is 10mL slurry, mixed with 3mL of 'sterile' glycerin, into the fridge for 48 hours, then frozen since.

Lemme know if you're keen.

Comment by Barry on July 7, 2009 at 10:49pm

Fuck. This dry yeast user is in awe.

Comment by studio1 on July 8, 2009 at 11:24am

I'm keen DG!

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