Freezing Yeast Cultures

Matt reports
    Noonan's book does mention freezing as a viable way of culture storage. It seems that yeast cultures that have been refrigerated are allowed to warm up to around 50F/10C for about a week. This causes a sedimentation and the liquid above the yeast layer is decanted off and the bottom layer is harvested. This layer is squeezed of excess water and then tightly rolled into a ball, stored in plastic wrap and then moved to a freezer. It apparently can be stored for several months. To re-animate this yeast, it needs to be thrown into a starter culture of aerated wort before pitching.



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