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Re: Yeast for corn whiskey

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  • daddyman00126
    Thanks for the laugh, I needed it. The best for last BILL1BURP ... years
    Message 1 of 15 , Mar 1, 2008
      Thanks for the laugh, I needed it.

      The best for last

      --- In new_distillers@yahoogroups.com, "jamesonbeam1"
      <jamesonbeam1@...> wrote:
      > Ahh, Thanks Bill,
      > All i gots is a BA (Bullchit Artist), and one of them thar MBA
      > thingys (Master Bullchit Artist), but aint got one of them thar big
      > fancy thingies - PH.D (Piled Higer n' Deeper) - so i jest tries to
      > keep it simple :):). Plus being a lazy SOB (self made of course)
      > moonshiner meself...
      > Vino es Veritas,
      > Jim.
      > --- In new_distillers@yahoogroups.com, "daddyman00126"
      > <daddyman00126@> wrote:
      > >
      > > True to the heart. You saved the best for last.
      > >
      > > Bill1burp
      > >
      > > --- In new_distillers@yahoogroups.com, "jamesonbeam1"
      > > <jamesonbeam1@> wrote:
      > Ayuppers Bill,
      > "Liquid Media:
      > This is a common method of storage for homebrewers and has also been
      > referred to as yeast ranching or parallel yeast culturing. The best
      > media for this method is wort or wort-containing media. Yeast is
      > inoculated into 10 - 20 ml of media and grown until it reaches the
      > stationary phase of growth (approximately 3 days) then stored in the
      > refrigerator as cold as possible (40 °F). That means don't keep it
      > on the door. Stocks should be made in duplicate; one to use for
      > brewing, the other as a stock. Some homebrewers prefer to build the
      > 10 ml culture upto a larger volume and then dispense it into 12 oz.
      > bottles. Storage in culture tubes or small jars also works fine. If
      > stored properly, these cultures are stable for up to 6 months and
      > then must be recultured (preferably from the untouched master
      > stock). There are reports that storage in 10% sucrose after growth
      > in wort can increase the shelf-life of yeast to as long as 2 years.
      > In this case, it seems to be necessary to remove all residual
      > nutrients or wort since direct addition of sucrose to the stationary
      > yeast leads to continued fermentation even at 40 °F. Other bona-fide
      > non-fermentable sugars such as lactose or glycerol may be more
      > suitable but have yet to be tested for improving yeast's shelf-life.
      > Yeast strains vary in their sensitivity to storage in liquid wort.
      > In general, only a small percentage of the cells survive storage.
      > Therefore, it may be necessary to store in volumes larger than 10 ml
      > especially if longer storage periods are used. Culturing in wort has
      > been extensively characterized by the National Collection of Yeast
      > Cultures (NCYC). They have cultured yeast for periods of up to 60
      > years and find that the mutation rate can be high. Of 600 strains
      > studied as many as 50% with specific nutritional markers had lost at
      > least some of their specific markers after culturing for 10-25 years
      > (that's after 20-50 passages). This was for all types of yeast
      > strains including brewing yeasts. 10% of the 300 brewing yeast
      > strains tested showed changes in flocculation behavior after 10
      > or 20 passages. Thus storage in liquid media is feasible, but it is
      > not the method of choice for long-term storage since it can undergo
      > considerable genetic drift from the original stock. It is not clear
      > whether minimizing the number of passages will also reduce the
      > overall mutation rate."
      > by
      > MB Raines-Casselman, Ph.D
      > (or you just keep it bubblin' by adding some sugar and water now and
      > then like i do - the lazy man's way :):):)
      > Vino es Veritas,
      > Jim.
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