Re: Yeast for corn whiskey
- Thanks for the laugh, I needed it.
The best for last
--- In firstname.lastname@example.org, "jamesonbeam1"
> 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,
> --- In email@example.com, "daddyman00126"
> <daddyman00126@> wrote:
> > True to the heart. You saved the best for last.
> > Bill1burp
> > --- In firstname.lastname@example.org, "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."
> 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,