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General Category => Yeast and Fermentation => Topic started by: tommymorris on February 22, 2014, 12:22:27 AM

Title: House Yeast
Post by: tommymorris on February 22, 2014, 12:22:27 AM
Is there a yeast that can be used across the range of English Pale Ales to American Ales to say a Kolsch?

For the English side of the spectrum I would want pleasant esters. For the American and Kolsch end of the spectrum I would want little to no esters.

I would hope to just vary temp to control the ester profile.

I live in a small town without a LHBS so yeast is always my biggest problem. Having a house yeast that I propagated for many batches would help tremendously.


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Title: Re: House Yeast
Post by: tommymorris on February 22, 2014, 12:27:21 AM
PS. I have thought about American Ale yeast, Pacman, and Edinburgh/Scottish Ale yeast. But I am not sure any of these will give good esters at higher temps for a English pale ale.


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Title: Re: House Yeast
Post by: euge on February 22, 2014, 12:31:14 AM
And control your pitch-rate.

https://www.homebrewersassociation.org/forum/index.php?topic=18394.0 (https://www.homebrewersassociation.org/forum/index.php?topic=18394.0)
Title: Re: House Yeast
Post by: tommymorris on February 22, 2014, 12:31:33 AM
Another possibility is Cry Havoc. It worked for Charlie Papazian after all.


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Title: Re: House Yeast
Post by: klickitat jim on February 22, 2014, 12:33:10 AM
My house yeasts are 2112 and 1728. Can run them side by side at 55°. Warm up the 1728 for more ester
Title: Re: House Yeast
Post by: bigchicken on February 22, 2014, 12:36:40 AM
I like Wyeast 1945 which is a Northern Brewer exclusive. Great in stouts, old ale, and can ferment clean at low temps for American pale ales. I haven't tried it in a Kolsch though.
Title: Re: House Yeast
Post by: erockrph on February 22, 2014, 12:54:48 AM
WLP007 would be a good option, or even WY1968. Ferment warm for an English ester profile and cold for a clean ferment. A lot of US breweries use an English yeast (Stone, for example), but have pretty clean beers because of how they control their fermentation.

The other option is dry yeast. They keep a long time in the fridge, so there's no big worry in keeping a stockpile. I always keep US-05 and S-04 on hand for short-notice brewdays.
Title: Re: House Yeast
Post by: HoosierBrew on February 22, 2014, 12:59:02 AM
Nope - there are strains that will work for American and British styles, but I'm a believer in a Kolsch strain for a Kolsch. Nothing else produces that character IMO. I've heard of WY1007 and others used for Kolsch, just don't get why you would.  I've used WY 1098 for British and American ale styles - it's a workhorse attenuating yeast. Go cool (~60-62F) and you get American neutral - much like 1056/001/05.  Matter of fact Stone supposedly uses it for AB. Go 66-68F and you'll get some esters for Bitter. Or underpitch and you'll get some esters.
Title: Re: House Yeast
Post by: tommymorris on February 22, 2014, 01:23:14 AM
Thanks, everyone. Lots of good suggestions.

In response to some questions:

I do stick pile dry yeast now but I've only had consistently good luck with US-05. With other dry yeasts I have had good luck and bad. Maybe user error though.

How warm do you have to go with 1728 to get esters? I have used the white labs equiv. at 67F and it was very clean.

1945 and wlp007 seem to have huge ranges. Thanks.

Maybe Kolsch was a bad choice of words. On the extreme clean side I am thinking faux lager. Not sure if that makes a difference or not.




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Title: Re: House Yeast
Post by: fmader on February 22, 2014, 01:34:25 AM
Is it possible to keep two or three yeasts on hand? I'm 45 minutes from my LHBS, but I also don't like to buy yeast, so I usually have WLP001 Cali, WLP007 dry English, and WLP320 American Hefe on hand. I ran into a sale, so I just re-upped with fresh after having my others in circulation for several months.
Title: Re: House Yeast
Post by: erockrph on February 22, 2014, 02:01:16 AM
I typically brew with US-05, but when I use a liquid yeast I typically brew 2-3 successive batches from low gravity to high. I try to stash away a bottle or two of the lowest gravity beer I made with that yeast. If I want to grow up a pitch, I'll harvest from the low-gravity beer and step it up until I have a full pitch ready. I'm sure it's easier to just go to the LHBS for a new vial, but this is one way to have access to those yeast strains (especially if it is a limited-edition strain).
Title: House Yeast
Post by: tommymorris on February 22, 2014, 02:26:57 AM
I've been doing two batches per yeast vial lately. One small then one big. But if I had a house yeast and could always use the last batch's slurry then I would have more freedom on what size beer to brew when.
Title: Re: House Yeast
Post by: tommymorris on February 22, 2014, 02:30:02 AM

Is it possible to keep two or three yeasts on hand? I'm 45 minutes from my LHBS, but I also don't like to buy yeast, so I usually have WLP001 Cali, WLP007 dry English, and WLP320 American Hefe on hand. I ran into a sale, so I just re-upped with fresh after having my others in circulation for several months.

I have thought about having two house yeasts. That's probably more practical.
Title: Re: House Yeast
Post by: fmader on February 22, 2014, 02:42:57 AM
I've been doing two batches per yeast vial lately. One small then one big. But if I had a house yeast and could always use the last batch's slurry then I would have more freedom on what size beer to brew when.

Look into harvesting. You can get several batch sized slurries and store in Mason jars in the fridge. Throw them in a starter a handful if days befire brew day and you're golden!

I'm always looking to cut costs. It started by buying bulk grains and hops. But probably the biggest cost cut per brew was not spending $8 on yeast per batch!
Title: Re: House Yeast
Post by: tommymorris on February 22, 2014, 02:50:04 AM

I've been doing two batches per yeast vial lately. One small then one big. But if I had a house yeast and could always use the last batch's slurry then I would have more freedom on what size beer to brew when.

Look into harvesting. You can get several batch sized slurries and store in Mason jars in the fridge. Throw them in a starter a handful if days befire brew day and you're golden!

I'm always looking to cut costs. It started by buying bulk grains and hops. But probably the biggest cost cut per brew was not spending $8 on yeast per batch!

I haven't really harvested before. Lately I fill a 2 liter bottle with slurry and then pour part (whatever Mr Malty tells me) of that slurry into the next batch at pitch time. That is extremely easy and works well.

Title: Re: House Yeast
Post by: fmader on February 22, 2014, 03:03:06 AM

I've been doing two batches per yeast vial lately. One small then one big. But if I had a house yeast and could always use the last batch's slurry then I would have more freedom on what size beer to brew when.

Look into harvesting. You can get several batch sized slurries and store in Mason jars in the fridge. Throw them in a starter a handful if days befire brew day and you're golden!

I'm always looking to cut costs. It started by buying bulk grains and hops. But probably the biggest cost cut per brew was not spending $8 on yeast per batch!

I haven't really harvested before. Lately I fill a 2 liter bottle with slurry and then pour part (whatever Mr Malty tells me) of that slurry into the next batch at pitch time. That is extremely easy and works well.

That works. I rinse my yeast. I'm not sure if it's worth my time or not, but have had success. I like your method and might need to try it out.
Title: Re: House Yeast
Post by: a10t2 on February 22, 2014, 03:19:25 AM
Maybe Kolsch was a bad choice of words. On the extreme clean side I am thinking faux lager. Not sure if that makes a difference or not.

I think that can be done pretty reliably with any ale strain that doesn't have any out-of-balance characteristics… Ringwood would still throw diacetyl, Nottingham would be a little apple-y, etc.

All it should take is a higher pitching rate (I go to something like 1.0-1.2 million/mL-°P) and dropping the temperature into the high 50s for pitching and the first day or three, after which it can be warmed into the 60s (room temp even) for the diacetyl rest. I've brewed a few medal-winning "lagers" doing this with both Chico and Fuller's strain. Being a yeast racist, I preferred brewing with the 1968.
Title: Re: House Yeast
Post by: tommymorris on February 22, 2014, 03:45:03 AM


I've been doing two batches per yeast vial lately. One small then one big. But if I had a house yeast and could always use the last batch's slurry then I would have more freedom on what size beer to brew when.

Look into harvesting. You can get several batch sized slurries and store in Mason jars in the fridge. Throw them in a starter a handful if days befire brew day and you're golden!

I'm always looking to cut costs. It started by buying bulk grains and hops. But probably the biggest cost cut per brew was not spending $8 on yeast per batch!

I haven't really harvested before. Lately I fill a 2 liter bottle with slurry and then pour part (whatever Mr Malty tells me) of that slurry into the next batch at pitch time. That is extremely easy and works well.

That works. I rinse my yeast. I'm not sure if it's worth my time or not, but have had success. I like your method and might need to try it out.

To fill the 2L I stick my auto siphon tip down in the slurry and just pump the slurry into the bottle. It takes about 10 pumps but the bottle fills up well.

With Mr. Malty I estimate it is thin slurry (as thin as the tool allows).

It's not a real precise method but I generally err on the side of over pitching.
Title: Re: House Yeast
Post by: klickitat jim on February 22, 2014, 06:34:03 AM


In response to some questions:

How warm do you have to go with 1728 to get esters? I have used the white labs equiv. at 67F and it was very clean.

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I like it at 55°.
Title: Re: House Yeast
Post by: denny on February 22, 2014, 05:07:22 PM
Is there a yeast that can be used across the range of English Pale Ales to American Ales to say a Kolsch?

For the English side of the spectrum I would want pleasant esters. For the American and Kolsch end of the spectrum I would want little to no esters.

I would hope to just vary temp to control the ester profile.

I live in a small town without a LHBS so yeast is always my biggest problem. Having a house yeast that I propagated for many batches would help tremendously.


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Maybe for English and American, but kolsch is very different.  I can't think of a yeast appropriate for the first 2 that would also work for kolsch.
Title: Re: House Yeast
Post by: klickitat jim on February 22, 2014, 10:23:33 PM
Kolsch not really, blonde cream, cal common, sure.
Title: Re: House Yeast
Post by: S. cerevisiae on February 23, 2014, 04:49:18 AM
I have always kept a yeast bank on agar slants.  At first, I did it because brewing yeast cultures in the early nineties left a lot to be desired.  As the years passed and the number of high-quality yeast cultures available to amateur brewers increased, I continued to maintain my bank because I did not have to worry if my LBHS had a culture in stock.   

I had several cultures in my old bank that were not available via the amateur brewing trade for a long time (none of the cultures in my current bank are available via of the amateur brewing trade).  For example, I had a multi-strain Ringwood culture that I plated in 1994 from a hydrometer sample taken at a Peter Austin and Partners designed and installed brewery.  I passed that culture around on slant in 1994 and 1995.  One of the people to whom I passed the culture was Jeff Mellem of Brewer's Resource.  He passed it to Maribeth (a.k.a. M.B. Raines).   For those who do not recognize these names, Maribeth and Jeff brought the amateur brewing community the culture that became Denny's Favorite 50.  Maribeth and Jeff distributed the culture on mini-slant as Brewtek CL-50 California Pub Brewery Ale.   Brewtek distributed several cultures on mini-slants that are available today long before they were offered by Wyeast and White Labs.


Title: Re: House Yeast
Post by: klickitat jim on February 23, 2014, 05:29:38 AM
A yeast library sounds like a labor of love, and I could see someone doing it just for enjoyment. Kind of like building ships in a bottle. You can't fish from them or ski behind them, but it keeps the bottle ship builder happy.

By the way, you might try home brewer rather than amateur. Just sayin...
Title: Re: House Yeast
Post by: morticaixavier on February 23, 2014, 05:33:22 AM
A yeast library sounds like a labor of love, and I could see someone doing it just for enjoyment. Kind of like building ships in a bottle. You can't fish from them or ski behind them, but it keeps the bottle ship builder happy.

By the way, you might try home brewer rather than amateur. Just sayin...

nothing wrong with amateur.

"a person who engages in a study, sport, or other activity for pleasure rather than for financial benefit or professional reasons. "

It comes from the latin root for love ama. we do it out of love as you say.
Title: Re: House Yeast
Post by: klickitat jim on February 23, 2014, 06:20:25 AM
Right on! What's pro mean then? Because it sure seemed like love...
Title: Re: House Yeast
Post by: erockrph on February 23, 2014, 06:43:54 AM
Right on! What's pro mean then? Because it sure seemed like love...

Pro means they make you love it enough that you want to pay for it
Title: Re: House Yeast
Post by: klickitat jim on February 23, 2014, 06:48:03 AM
Like KFC ?  Now I get it.
Title: Re: House Yeast
Post by: ynotbrusum on February 23, 2014, 01:51:10 PM
As for a house strain for American ales - Wyeast 1450 would be a good one to keep on hand.  I do mostly lagers, so Wyeast 2206 and WLP 800 or 838 are ones that I have been repitching lately.  I try to schedule brews around my racking times, with ales fitting in between lagers.  As long as I rotate in that manner, the yeast are always fresh and ready.
Title: Re: House Yeast
Post by: tommymorris on February 23, 2014, 01:59:49 PM

I have always kept a yeast bank on agar slants.  At first, I did it because brewing yeast cultures in the early nineties left a lot to be desired.  As the years passed and the number of high-quality yeast cultures available to amateur brewers increased, I continued to maintain my bank because I did not have to worry if my LBHS had a culture in stock.   

I had several cultures in my old bank that were not available via the amateur brewing trade for a long time (none of the cultures in my current bank are available via of the amateur brewing trade).  For example, I had a multi-strain Ringwood culture that I plated in 1994 from hydrometer sample taken at a Peter Austin and Partners designed and installed brewery.  I passed that culture around on slant in 1994 and 1995.  One of the people to whom I passed the culture was Jeff Mellem of Brewer's Resource.  He passed it to Maribeth (a.k.a. M.B. Raines).   For those who do not recognize these names, Maribeth and Jeff brought the amateur brewing community the culture that became Denny's Favorite 50.  Maribeth and Jeff distributed the culture on mini-slant as Brewtek CL-50 California Pub Brewery Ale.   Brewtek distributed several cultures on mini-slants that are available today long before they were offered by Wyeast and White Labs.

S, I picture you writing this in a velvet smoking jacket while puffing on a Cohiba Esplendido and sipping Old Rip Van Winkle.
Title: Re: House Yeast
Post by: HoosierBrew on February 23, 2014, 03:47:29 PM

I have always kept a yeast bank on agar slants.  At first, I did it because brewing yeast cultures in the early nineties left a lot to be desired.  As the years passed and the number of high-quality yeast cultures available to amateur brewers increased, I continued to maintain my bank because I did not have to worry if my LBHS had a culture in stock.   

I had several cultures in my old bank that were not available via the amateur brewing trade for a long time (none of the cultures in my current bank are available via of the amateur brewing trade).  For example, I had a multi-strain Ringwood culture that I plated in 1994 from hydrometer sample taken at a Peter Austin and Partners designed and installed brewery.  I passed that culture around on slant in 1994 and 1995.  One of the people to whom I passed the culture was Jeff Mellem of Brewer's Resource.  He passed it to Maribeth (a.k.a. M.B. Raines).   For those who do not recognize these names, Maribeth and Jeff brought the amateur brewing community the culture that became Denny's Favorite 50.  Maribeth and Jeff distributed the culture on mini-slant as Brewtek CL-50 California Pub Brewery Ale.   Brewtek distributed several cultures on mini-slants that are available today long before they were offered by Wyeast and White Labs.

S, I picture you writing this in a velvet smoking jacket while puffing on a Cohiba Esplendido and sipping Old Rip Van Winkle.

:)
Title: Re: House Yeast
Post by: denny on February 23, 2014, 04:42:53 PM
A yeast library sounds like a labor of love, and I could see someone doing it just for enjoyment. Kind of like building ships in a bottle. You can't fish from them or ski behind them, but it keeps the bottle ship builder happy.

By the way, you might try home brewer rather than amateur. Just sayin...

I kept a yeast ranch for maybe 5-6 years.  As noted, that's how I ran across CL-50.  I eventually gave it up becasue I just didn't have time to maintain it properly.
Title: Re: House Yeast
Post by: S. cerevisiae on February 23, 2014, 08:08:23 PM
By the way, you might try home brewer rather than amateur. Just sayin...

There's nothing wrong with referring to the hobby as amateur brewing.  I consider myself to be an amateur brewer and an amateur brewing scientist.  The major difference between what I do and what professional brewers and professional brewing scientists do is that professional brewers and professional brewing scientists receive compensation for their work.  I do it as a labor of love.

Here's some of my work:

Scottish and Newcastle's culture on a plate

(http://i699.photobucket.com/albums/vv356/tonestack/Brewing/SandNYeast_zpsc0067d33.jpg) (http://s699.photobucket.com/user/tonestack/media/Brewing/SandNYeast_zpsc0067d33.jpg.html)

Southern Tier's culture on a plate

(http://i699.photobucket.com/albums/vv356/tonestack/Brewing/PlatedYeast_zps10c1ab8c.jpg) (http://s699.photobucket.com/user/tonestack/media/Brewing/PlatedYeast_zps10c1ab8c.jpg.html)

The well-isolated round colonies on the plates shown above are known as single-cell isolates.  They are all the offspring of single yeast cells; therefore, they are pure yeast cultures. Emil Christian Hansen pioneered single-cell isolation at Carlsberg Laboratory.

In a single strain culture, most colonies will be from the same yeast strain with the odd wild yeast colony appearing on a plate from time to time (depending on the source, mold and bacteria can also appear on a plate).  In a multi-strain culture such as real Ringwood, the colonies can be different strains.  The only practical way to distinguish the strains in a multi-strain culture in a home lab is to inoculate multiple slants with a different well-separated colony per slant.  The slants are then incubated and used to create starters that are used to ferment separate batches of beer.  Fermentation performance is notated to identify if there are any differences between the slants.

There are two major strains in a real Ringwood culture.  One strain is highly flocculent.  The other strain is powdery.  The powdery strain does most of the attenuation.   The flocculent strain clears the beer.  The flocculent strain by itself is diacetyl city.  The powdery strain by itself takes forever to clear.   Most of the people who plated Ringwood in the early days only managed to obtain one of the strains because it was not widely known that Ringwood was a multi-strain culture.  I stumbled onto it by accident.  I inoculated several slants using different colonies.  After brewing several batches with different slants and obtaining different results, it dawned on me that there was more than one strain in the culture.  I made two 500ml starters.  One was made from one of my flocculent Ringwood slants.  The other was made from one of my powdery Ringwood slants.  I pitched both starters into the same batch of wort.  The result was spot-on Ringwood.


My current bank

(http://i699.photobucket.com/albums/vv356/tonestack/Brewing/MyCurrentBank1_zps31b27281.jpg) (http://s699.photobucket.com/user/tonestack/media/Brewing/MyCurrentBank1_zps31b27281.jpg.html)

Research-oriented culture collection sourced cultures

(http://i699.photobucket.com/albums/vv356/tonestack/Brewing/CCyeast1_zpsdc754fa7.jpg) (http://s699.photobucket.com/user/tonestack/media/Brewing/CCyeast1_zpsdc754fa7.jpg.html)

Brewery-sourced cultures that I plated for "singles"

(http://i699.photobucket.com/albums/vv356/tonestack/Brewing/CulturesIIsolated1_zps0e5d67cf.jpg) (http://s699.photobucket.com/user/tonestack/media/Brewing/CulturesIIsolated1_zps0e5d67cf.jpg.html)

The culture tube with "HAR" written on the Parafilm in the photo shown above is Harpoon's culture.

Blank plates cooling

(http://i699.photobucket.com/albums/vv356/tonestack/Brewing/plates_zpsfb5c4940.jpg) (http://s699.photobucket.com/user/tonestack/media/Brewing/plates_zpsfb5c4940.jpg.html)

Blank slants cooling

(http://i699.photobucket.com/albums/vv356/tonestack/Brewing/slants_zpsd8559e74.jpg) (http://s699.photobucket.com/user/tonestack/media/Brewing/slants_zpsd8559e74.jpg.html)


100ml media bottles with 40mls of autoclaved wort (used during propagation from slant)

(http://i699.photobucket.com/albums/vv356/tonestack/Brewing/MediaBottles_zpseed0bf41.jpg) (http://s699.photobucket.com/user/tonestack/media/Brewing/MediaBottles_zpseed0bf41.jpg.html)

(http://i699.photobucket.com/albums/vv356/tonestack/Brewing/MediaBottle_zpsdff03f83.jpg) (http://s699.photobucket.com/user/tonestack/media/Brewing/MediaBottle_zpsdff03f83.jpg.html)

Autoclave tape after processing

(http://i699.photobucket.com/albums/vv356/tonestack/Brewing/AutoclaveTape_zps3748bf63.jpg) (http://s699.photobucket.com/user/tonestack/media/Brewing/AutoclaveTape_zps3748bf63.jpg.html)
 
Autoclave tape is used to indicate that media has been subjected to moist heat levels that are high enough to result in sterilization, which is beyond normal atmospheric boiling temperature.   It looks like ordinary masking tape before being exposed to sterilization temperatures  (at least 110C).  The piece of tape shown above was wrapped around a 100ml media bottle.
Title: Re: House Yeast
Post by: S. cerevisiae on February 23, 2014, 08:32:11 PM
S, I picture you writing this in a velvet smoking jacket while puffing on a Cohiba Esplendido and sipping Old Rip Van Winkle.

I do not smoke.  Heck, I barely drink these days.   :)
Title: Re: House Yeast
Post by: morticaixavier on February 24, 2014, 02:15:13 AM
S, I picture you writing this in a velvet smoking jacket while puffing on a Cohiba Esplendido and sipping Old Rip Van Winkle.

I do not smoke.  Heck, I barely drink these days.   :)

given the lack of specific denial can we assume the velvet smoking jacket is on target? ;D
Title: Re: House Yeast
Post by: klickitat jim on February 24, 2014, 03:23:57 AM
Why am I picturing Walken as The Continental?
Title: Re: House Yeast
Post by: hopfenundmalz on February 24, 2014, 03:11:54 PM
Maybe Kolsch was a bad choice of words. On the extreme clean side I am thinking faux lager. Not sure if that makes a difference or not.

I think that can be done pretty reliably with any ale strain that doesn't have any out-of-balance characteristics… Ringwood would still throw diacetyl, Nottingham would be a little apple-y, etc.

All it should take is a higher pitching rate (I go to something like 1.0-1.2 million/mL-°P) and dropping the temperature into the high 50s for pitching and the first day or three, after which it can be warmed into the 60s (room temp even) for the diacetyl rest. I've brewed a few medal-winning "lagers" doing this with both Chico and Fuller's strain. Being a yeast racist, I preferred brewing with the 1968.
So why don't you like Chico, Sean?
Title: Re: House Yeast
Post by: reverseapachemaster on February 24, 2014, 04:42:05 PM
I used to keep a much larger group of strains at home both frozen and in the fridge. It was too much work and too much fridge space. I just didn't need that many strains. I still have all of my frozen strains but now I keep a smaller number of strains on hand. Depending on my brewing for the year I either keep a neutral strain or an English strain that I can take from estery to clean. I also keep 3711 because I brew lots of saison. I am also introducing a lager strain into the fold. If I need something specific I'll either tap it out of the frozen bank or buy it if I don't have it. If I bought it then it goes into the frozen bank.

Title: Re: House Yeast
Post by: mugwort on February 24, 2014, 06:35:29 PM
...The well-isolated round colonies on the plates shown above are known as single-cell isolates.  They are all the offspring of single yeast cells; therefore, they are pure yeast cultures. Emil Christian Hansen pioneered single-cell isolation at Carlsberg Laboratory....

Thank you, I really appreciate the pics and detailed explanations.  Thought about getting into this but nowhere to this level.
Title: Re: House Yeast
Post by: S. cerevisiae on February 25, 2014, 01:31:50 AM
Thank you, I really appreciate the pics and detailed explanations.  Thought about getting into this but nowhere to this level.

You're welcome.   You will be surprised to discover how fast your knowledge of yeast culturing will grow.  Yeast culturing is a very addictive sub-hobby within the amateur brewing hobby. 
Title: Re: House Yeast
Post by: dcb on February 25, 2014, 03:35:44 PM
Quote
There's nothing wrong with referring to the hobby as amateur brewing.  I consider myself to be an amateur brewer and an amateur brewing scientist.  The major difference between what I do and what professional brewers and professional brewing scientists do is that professional brewers and professional brewing scientists receive compensation for their work.  I do it as a labor of love.

I hate it that we've hijacked the word "amateur" to imply ineptness.  It come from the Latin amare meaning to love.  In nearly every human endeavor, I see amateurs who attend to details at a level no professional would tolerate. 

And thank you for the enlightening, informative post!
Title: Re: House Yeast
Post by: erockrph on February 25, 2014, 06:00:11 PM
Quote
There's nothing wrong with referring to the hobby as amateur brewing.  I consider myself to be an amateur brewer and an amateur brewing scientist.  The major difference between what I do and what professional brewers and professional brewing scientists do is that professional brewers and professional brewing scientists receive compensation for their work.  I do it as a labor of love.

I hate it that we've hijacked the word "amateur" to imply ineptness.  It come from the Latin amare meaning to love.  In nearly every human endeavor, I see amateurs who attend to details at a level no professional would tolerate. 

And thank you for the enlightening, informative post!

I think a lot of homebrewers still balk at the term amateur, since there is still a bit of stigma that homebrew is universally inferior to pro/craft brew. I have had a lot of amazing homebrew, and I have had a lot of mediocre (or worse) "craft" beer. Of course, I've had crappy homebrew and stellar pro brew as well. But "amateur" is a perfectly valid description for what we do, as is "hobby brewer".

And please allow me to add my thanks for the yeast porn! I wish I had the time to keep up a yeast ranch. Until then I'll have to live vicariously.
Title: Re: House Yeast
Post by: beersk on February 25, 2014, 09:17:50 PM
S, I picture you writing this in a velvet smoking jacket while puffing on a Cohiba Esplendido and sipping Old Rip Van Winkle.

I do not smoke.  Heck, I barely drink these days.   :)

given the lack of specific denial can we assume the velvet smoking jacket is on target? ;D
I have nothing to contribute but that was funny!
Title: Re: House Yeast
Post by: tommymorris on February 26, 2014, 01:07:27 AM

Quote
There's nothing wrong with referring to the hobby as amateur brewing.  I consider myself to be an amateur brewer and an amateur brewing scientist.  The major difference between what I do and what professional brewers and professional brewing scientists do is that professional brewers and professional brewing scientists receive compensation for their work.  I do it as a labor of love.

I hate it that we've hijacked the word "amateur" to imply ineptness.  It come from the Latin amare meaning to love.  In nearly every human endeavor, I see amateurs who attend to details at a level no professional would tolerate. 

And thank you for the enlightening, informative post!
But "amateur" is a perfectly valid description for what we do, as is "hobby brewer".

I for one hope we don't have a movement to start calling our hobby amateur brewing or hobby brewing. I much prefer the term home brewing.
Title: Re: House Yeast
Post by: tommymorris on February 26, 2014, 01:10:41 AM
PS. The yeast ranch pictures and commentary were really cool. I think S needs to go for a PHD. That is the kind of passion that would make him a successful researcher and professor.
Title: Re: House Yeast
Post by: klickitat jim on February 26, 2014, 08:26:23 AM

Quote
There's nothing wrong with referring to the hobby as amateur brewing.  I consider myself to be an amateur brewer and an amateur brewing scientist.  The major difference between what I do and what professional brewers and professional brewing scientists do is that professional brewers and professional brewing scientists receive compensation for their work.  I do it as a labor of love.

I hate it that we've hijacked the word "amateur" to imply ineptness.  It come from the Latin amare meaning to love.  In nearly every human endeavor, I see amateurs who attend to details at a level no professional would tolerate. 

And thank you for the enlightening, informative post!
But "amateur" is a perfectly valid description for what we do, as is "hobby brewer".

I for one hope we don't have a movement to start calling our hobby amateur brewing or hobby brewing. I much prefer the term home brewing.

It really doesn't matter to me. I just say brewer and leave it at that. I've not met S yet, but I'll bet he means no offense at all. Its technically correct. But I also agree with you.
Title: Re: House Yeast
Post by: ynotbrusum on February 26, 2014, 12:38:18 PM
Bobby Jones was an amateur golfer, just sayin...I am an amateur brewer but not an immature brewer!  When I get paid to mix grains and produce wort, then I will be entitled to be called a pro brewer; until then amateur brewer, hobbyist brewer, homebrewer or just entrant suits me fine and no offense taken, as none was intended.

And S Cerevisiae - dude you got an awesome thing going - my daughter is in a graduate program in microbiology and I am going to show her your pics!  When I visited her, I streaked some agar plates and was pretty captivated by the whole process from autoclave to cultured plate.
Title: Re: House Yeast
Post by: S. cerevisiae on February 27, 2014, 01:49:33 AM
And S Cerevisiae - dude you got an awesome thing going - my daughter is in a graduate program in microbiology and I am going to show her your pics!  When I visited her, I streaked some agar plates and was pretty captivated by the whole process from autoclave to cultured plate.

The yeast culturing work that I do is applied undergraduate level microbiology at best.  I used to be anal about performing perfect 4-quadrant streaks; however, I have reached a point where I just shoot for decent culture dilution in order to minimize the amount of time that the lid is up.  The Southern Tier plate was a plating experiment.  That petri dish is only 60mm wide.  I prefer to use 100mm-wide plates (the Scottish and Newcastle plate is a 100mm-wide petri dish).

Title: Re: House Yeast
Post by: ynotbrusum on February 27, 2014, 04:57:02 AM
Most definitely cool.....