Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - klickitat jim

Pages: 1 ... 54 55 [56] 57 58 ... 470
826
Mark,

Is there any concern about breaking tubes by tightening the caps after the autoclave? IE vacuum pressure caused by sealing caps while still hot.

I made myself a step by step list.  Would you mind checking to see if I missed something? Bare in mind I'll be using pre-sterilized plastic plates.

Yeast Banking  
Prep:
Make 100ml of 5% w/v starter wort      
5g DME 100ml DI water, stirplate 2 min, microwave to boil
Make 500ml of 5% w/v and 1.5% w/v agar medium      
25g DME, 1.5g agar, 500ml DI water, stirplate 2 min, microwave to boil
Pour agar medium into 5 slants 1/2 full, cap on lose
Pour starter wort into 3 slants 1/2 full, cap on lose  
Place all 8 slants and agar vessel into autoclave 15min at 15psi
When done and cooled to 150º tighten slant caps and pour 4 plates near alcohol lamp
Lay slants at angle to cool, once cool store upside down to keep condensation away from agar

Making storage slants:
Work near alcohol lamp, flaming loop, openings and caps
Gather sample from commercial sample or old slant, streak one plate, incubate 24-48 hrs
Select a single colony and inoculate a slant, repeat for a second slant, incubate till mostly covered
Store upside down in zip lock bag in fridge up to 6 months  

Making a starter
Work near alcohol lamp, flaming loop, openings and caps
Collect a sample from best slant, streak two plates, incubate at room temp 24-48 hrs
Dispose or clean old slants
Select single colony and inoculate tube of starter wort, repeat for second tube of starter
Select single colony and inoculate new storage slant, repeat for second storage slant.
Incubate 48 hrs, store slants in zip lock bag in fridge

Step up tube starter to 100ml starters, then to 500ml starters, then decant and pitch to 1LO2HK starter  

Timing:
Slant a yeast sample if not brewing for a month or more, otherwise just step start and refrigerate the 500ml till brew day

Store slants up to 6 months before re-slanting  

Plate out a slant sample for step starters 8 days before brewday       
2 days to incubate plate       
2 days to incubate 10ml starter       
2 days to incubate 100ml starter       
2 days to incubate 500ml starter       
Morning of brew day decant and pitch to 1LO2HK Starter

827
Yeast and Fermentation / Re: Yeast Freezing/Storage
« on: December 21, 2015, 11:01:41 AM »
I always thought that after 250F 121 C for 15 minutes, plus the vacuum, that there is nearly zero oxygen in the sealed jar. In any event, I always oxygenate with O2 through a stainless sintered stone.

828
General Homebrew Discussion / Re: First Runnings Cocktail
« on: December 21, 2015, 09:04:17 AM »
I find first runnings plus yeast makes a pretty good drink.
Do you just stir it up and drink it?

829
All Grain Brewing / Re: Mash Temp Low
« on: December 21, 2015, 09:02:35 AM »
Not because of that. You can mash longer if you want to, but the difference of 1º is nothing. I like to mash for 90 min for anything under 150 though, and 151 is close enough that I would go 90. There are others who will demand that you only mash 60, or that anything over 45 minutes is a complete waste of time.

830
The Pub / Re: 10 Beer Names You Might Be Saying Wrong
« on: December 21, 2015, 08:52:30 AM »
The abbey of Leffe is located in the French-speaking part of Belgium. French pronunciation is /lef/. Dutch pronunciation  (with AB-Inbev headquarters located in Flanders) in Belgium is /lef-ah/.  But apparently in the Netherlands they (not sure whether it's everybody, maybe just beer snobs) pronounce the name the French way, /lef/.

Completely logical, no?  ;)

This having been said, I never drink it, and I never pronounce its name except when I talk to foreigners in Belgium who, for some reason I don't understand, think that Leffe is the creme de la creme of Belgian beers. It isn't.
In the 2008 BJCP Guidelines it is listed as the #1 world class example. On my tasting exam I gave it a 39 and was more than 6 points higher than the proctors, a Master and a Grand Master. That means either they were way wrong, or the beer is not the best of its class. I'm sticking with the judges were wrong because ignorance is bliss, and I need some bliss in my life.

831
Allele must be Latin for Doughnut, because I was always told that doughnut make my brown eyes blie.

832
Yeast and Fermentation / Re: Yeast Freezing/Storage
« on: December 20, 2015, 09:17:28 PM »
I use 1/2 gallon jars but not filled all the way. About 1500ml water, 100g extra light DME, and a pinch of nutrients.  Stirred well. Tighten lid bands just barely finger tight. Just enough to hold the lid in place. Then 15 min at 15psi in the pressure cooker. When its done, let the pressure cooker cool on its own. Never ever pull the rattle weight to let off pressure. Once the jars have cooled and sealed I give them a little shake to knock the break material loose and it settles to the bottom.

I make 1000ml - 1200ml starters normally. 1500ml in the jar means I can pour off enough to my starter while leaving the break in the jar.


833
Yeast and Fermentation / Re: Yeast Freezing/Storage
« on: December 20, 2015, 08:38:16 PM »
Just curious how long does "canned wort" last? I'm assuming you made from DME and just stored in the fridge???
No fridge. On a shelf in our hobby room. I'm guessing it will last until the seal rots off or the lid rusts out. Easily over a year, just like any other canned goods. I actually just canned a gallon tonight, waiting for the pressure to drop on my cooker right now.

834
Great, thanks

835
Yeast and Fermentation / Re: Yeast Freezing/Storage
« on: December 20, 2015, 08:23:31 PM »
Cost wise, I just spent under $100 for everything I will need. A dozen phenol screw cap tubes, 10 sterile plates, two loops, 100g agar, an alcohol lamp, and a couple small flasks for step propagation.

Not trying to talk you out of it, but its not as spendy as I used to imagine.

Mark, your right about having pre-canned wort handy. I'll be adding half pint sized pre-canned to my supplies.

Out of curiously, do the screw cap tubes handle the vacuum of autoclaving 10ml of wort in them and tightening the cap while still hot? I like the idea of making a couple tubes up when autoclaving the slants. Then they are ready for inoculation with a single. But it seems like tightening the cap when they are still hot... the tubes might not hold up to the vacuum.

836
Mark,

The title is Reusable... how are you cleaning the agar medium out of these tubes? Boil it out? Do you buy new caps or just clean and reuse?

837
General Homebrew Discussion / Re: First Runnings Cocktail
« on: December 20, 2015, 07:45:39 PM »
Anything with a high % of golden promise plus rum.

838
Yeast and Fermentation / Re: Yeast Freezing/Storage
« on: December 20, 2015, 07:29:41 PM »
The benefit to freezing that I see is if you store a pitchable amount, at least enough to pitch to a starter. I dug in and had figured out a plan. 70/30 mixture of water/glycerine,  mixed 50/50 with yeast slurry to come up with a 15% glycerine storage. Unless your freezer is manual defrost, you have to store it in the frost free freezer inside a good cooler with ice packs to protect your samples from the defrost cycle.

I might try it just for fun to see if it works. I think it will as others have done it. But after considering all angles I decided to just start plating and storing on slants.

839
Yeast and Fermentation / Re: Yeast Nutrient
« on: December 20, 2015, 06:11:50 PM »
A pinch in each canning jar of starter wort, 1/2 tsp in every boil kettle

840
General Homebrew Discussion / Re: Opinions on Homebrewing Equipment
« on: December 20, 2015, 04:20:17 PM »
I have acquired a fair amount of gear over the years and have probably spent more money than most.   But, I don't really have other hobbies that I spend money on.  No kids at home.  And, it is what I like to spend my time doing.  Probably one of the biggest reasons I tend to just buy stuff is I am simply not at all a "do-it-your-selfer."  It is not that I probably couldn't make things, build a brew system, etc...... I just don't want to.  Can't stand spending my time making things or putting stuff together.

I think you also have to look a little at cost vs. use.  I bought a 3 tier gravity brew sculpture from More Beer 17(ish) years ago.  Lot of money at the time.... $1300 or so.  But, I am sure I have brewed 400-500 batches of beer on it - so, I can easily say it is the best money I ever spent.  1000's of hours of entertainment over a couple decades is simply something I am fine spending money on.  Same with other things I have spent money on like temperature control, kegerators, etc.  I love brewing beer and I love entertaining friends that come over to enjoy it.  Money well spent.

That said - do you NEED to spend money on shiny equipment to brew great beer? Absolutely not.  There are tons of people who brew spectacular beer on modest set ups - as evidenced by many of the previous responses from some truly great brewers.  Brewing good beer is about process,  learning and practice.  No equipment will help a person brew good beer if they don't have those things.
There are a lot of home brewers who really enjoy DIY and tinkering with development of new ideas, improvig old ideas, repurposing, and doing things on the cheap. New, techy, shiny, and expensive gets kind of poo pooed, a little at least. I have a little money in my setup, but its nothing to show off. I'd love to have a big new digital pid setup and I might some day.

The cost issue kind of cracks me up though. Cost in hobbies is relative to the culture of that hobby. If I piled up everything I have aquired for brewing, maybe $3k new. I'll bet there are plenty of brewers on this forum whose pile would be $300. And some whose pile would be $10k. The majority reaction to $10k tied up in brewing would probably be "Holy cow! You must be filthy rich!"

How many garages across America have $10k worth of brewing equipment in them? Maybe 50? Maybe 500? A safe bet would be less than 5000.

How many garages across America have a $10,000 Harley in them? A safe guess would be that 100,000 garages are home to a harley that hasn't been riden in over six months. No one blinks an eye at the idea of pouring $10k into a harley. Mine was $25k.

My farmer neighbor bought an airplane this year. He was over having a beer with me and sheepishly spilled the beans that he spent $52k on it. His friends all think he's nuts. He flies every day off. I told him that maybe he should have bought a $50k class A RV, then everyone would snicker at what a cheap ass he was, cuz their class A cost $150k.

My harley cost $25k. I rode it three times this year. My RV cost $14k. We camped in it 8 nights this year.

I have $3k max tied up in brewing stuff and I used it a minimum of 24 full days this year, not counting a few random hours each week.

Brewing is the cheapest hobby I've ever had, per hour enjoyment.

Brewing is a hobby, therefore a luxury, but I think its cool that a lot of us consider cobbled together repurposed mishmash,  a luxury. I also think its cool that some of us consider a $350 peice of stainless a necessity!

Pages: 1 ... 54 55 [56] 57 58 ... 470