Home Distiller

I recently came across the WLP070 Bourbon yeast and found my local homebrewer has it in stock. I'm looking to make a starter and then collect a bunch for future use. Anyone have a good foolproof method with this yeast?

This would be a good place to find info about yeast farming. Some of these folks really get into it. I think you will find enough info here to keep you busy for a long time.

homebrewtalk.com/forumdisplay.php?f=163

Skipper... thanks! This looks great. Made a bit of beer way back but never made big starters or slants. Like micro all over again..

You could just do a yeast jug. It's not a very good way to keep your yeast from mutating but it's a simple way to keep your yeast alive. You just get a half gallon jug and fill it half way up with a hopped 1.03 wert that's been boiled and cooled. Every 3 weeks or so pore the old wert off the yeast cake and add some fresh wert.

You can make one packet of your favorite yeast last a long time that way.

If your interested in storing yeast long term, check out this thread. I have been yeast banking a long time and this is the easiest most practical method I have come across. Except for the occasional yeast I don't already have on hand, I haven't paid for yeast in a very long time.


http://homedistiller.org/forum/viewtopi ... 0#p7407521

Mitchy thanks I'm going to try that.

RD.. thanks for the advice. I was thinking of something like this where I could make a starter and let it continue to grow. I would basically make a starter, use what I needed for the mash and put some of the remnant on a few jars of DME in the fridge. This way I save the parent strain and not the mash strain. From my understanding using the mash strain increases the risk for mutations...which may be good or bad.

Mitchy... Thanks... I read your post a short while back too and enjoyed the info. You talked about osmotic pressure and I perked right up! I don't know the intracellular osmotic pressure of yeast but your using a 0.9N saline solution for your preservation... ( I can pick that up at work...premixed!)... I wonder if Lactated Ringers solution (with sodium, potassium , calcium, chloride , and lactate) would also work...since it is also isotonic.

The beer guys really get into the yeast banking. I was talking with DFBrews recently and was amazed at his process of culturing yeast and banking them. When I made beer...I was never that into it. Gotta admire that dedication!

So if I have your method straight: create a starter.... put most in the mash. Add 10 mL saline to the yeast leftover, seal and refrigerate. Then reanimate later for use.

What about glycerine? My understanding is that it prevents cell rupture. In an isotonic solution this might not be an issue though.

I think its time to re-purpose a small fridge I have at work just collecting dust!

Normally, people use glycerine so they can freeze. Freezing is the best method for really long term storage. But if you freeze you need a fridge that doesn't have a defrost cycle. Because the temp warms up during the defrost cycle and can damage the yeast. One way to get around that is to submerge your yeast vile in water and then freeze.

Unfortunately, this takes up space and after a day or two my wife accidentally mistakes it for something no one cares about and throws it out.

MitchyBourbon wrote:Normally, people use glycerine so they can freeze. Freezing is the best method for really long term storage. But if you freeze you need a fridge that doesn't have a defrost cycle. Because the temp warms up during the defrost cycle and can damage the yeast. One way to get around that is to submerge your yeast vile in water and then freeze.

Unfortunately, this takes up space and after a day or two my wife accidentally mistakes it for something no one cares about and throws it out.

You're a man who knows his yeasty for sure! I do recall reading about the non-defrost fridge. I also recall reading about submerging the yeast in isopropyl EtOH so that the cold would be maintained during cycles if you used a regular freezer.

Lucky for me my wife usually asks what something is before she throws it out.... this of course is usually followed by a sharp witted compalint about fridge/freezer space sooooo... maybe you have it better!

I keep my frozen yeast in one of those little soft sided insulated lunch totes. I put a couple of gel packs in with the yeast vials. I've never had a problem with the defrost cycle as far as I can tell. The last time I revived a vial for a starter, it took right off. It had been in the freezer for over two years in a glycerin/boiled (de-oxygenated) water solution.

There's always more than one way to skin a cat. As long as you can keep the temp from thawing the yeast it should keep a long time.