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Post by erieshoresbrewery on Mar 18, 2017 10:19:41 GMT -5
I've been reading this this thread on making a frozen yeast bank and have everything I need to get started. I was wondering if anyone has any experience with freezing yeast? Any tips or tricks? www.homebrewtalk.com/showthread.php?t=35891
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Post by erieshoresbrewery on Mar 18, 2017 10:55:38 GMT -5
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Post by Stephen on Mar 18, 2017 11:05:27 GMT -5
I'd like to do this as most of the yeast strains I want are either only bottle harvestable, not available in homebrew pitches or not available year round. Read a bit but haven't gotten deep in. I know there would be some good information on Milk The Funk - either their wiki or the closed group discussions. Lots of those guys and ladies are actually microbiologists so it's usually top notch info. Driving home today but I'll look to see if I can find some additional info.
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Post by Alex Bullock on Mar 18, 2017 22:06:06 GMT -5
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Post by Christy on Mar 19, 2017 10:11:48 GMT -5
That's some interesting reading! Curious what additional info Milk the Funk will provide. I think it would be very cool to try, from a science nerd perspective.
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Post by erieshoresbrewery on Mar 19, 2017 20:22:55 GMT -5
Thanks everyone for the resources this far! I have some reading to do. What I'm trying to determine is if I should take yeast from the starter to save or at the end of a brew, wash and save.
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Post by Alex Bullock on Mar 20, 2017 10:12:37 GMT -5
Jeremy I think it depends on what you're trying to do. If you want to preserve the yeast just the way you get it from White Labs/Wyeast etc then I would save some from the starter. This way the yeast is arguably less stressed, healthier and more viable than if you have put it through a full fermentation. If you're fermenting a fairly low IBU/ABV/SRM beer then you'll probably be fine taking some from there as well.
Personally I've been wanting to bank some yeast after 3 successive harvests and repitches into my IPA recipe. I'm willing to bet that the yeast has gotten way more attuned to that wort and would likely perform better than the yeast straight from the sachet. I wouldn't bank any yeast after fermenting a 7%+ beer with it, but that might be an interesting experiment.
If you end up going down this road we may have to try and harvest some wild native Chatham yeast and bank it!
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