New Brunswick Craft Brewers Association
Brewing => Yeast => Topic started by: Thomas on April 19, 2012, 12:16:07 AM
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With the club purchase of new screw cap tubes, and an unexpected acquisition of a full box of screw cap tube from an old laboratory, we now have room for many more new strains of yeast. If anyone has a jar of washed yeast they would like to contribute to the library please let me know. You can either bring the yeast to the next club meeting, or I can pick it up/ you drop it off at your convenience.
And, as always, if any paid club members request a yeast slant please feel free to send me a PM. Otherwise, I will bring slants of all available strains to each meeting to be made available to all members.
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I have these washed yeasts in my fridge at the moment:
1762 - Belgian Abbey II
3463 - Forbidden Fruit
3522 - Ardennes
2206 - Bavarian lager
3068 - Weihenstephan
I'm passing buy fredericton in 2 weeks so I could make a stop
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Awesome collection!
I also have:
1728 Scottish
1099 Whitebread
I'll bring them to the meeting on Saturday...
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wow, that is an impressive collection Jamie! It would be greatly appreciated if you would like to donate any strains to the library.
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Thomas, I will contact you back in about 10 days to confirm if I'm going.
Also, I have 4184 - Sweet Mead in hand. Will give a brand new smack pack too. I bought 3 smack pack last october and only used 1 so far....
edit: and also have 1056 but most likely it's something you already have
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thanks guys. We do already have the 1056
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I have washed California lager.
I also have smack packs of ringwood and ESB that I'll be using here shortly. So that'll be washed within next month
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I'll bring our additional 125 Autoclavable test tubes :rock:
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That reminds me...I have 2 tubes to return...
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Bring 'em today; if Thomas isn't there I'll make sure they get back to him.
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Yup
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Hi
just curious does any one have a slant or mason jar of the 3068 Weihenstephan Weizen yeast to share?
Thanks
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So after an hiatus from curating the yeast collection, I am now back in action and slanting away. Some strains I had trouble trying to purify (1099, 1084) have died off, so I am looking to try and obtain some new yeast to re-introduce these back into the collection. I will also take any new strains people have come across in the last while. I will update the culture collection by this weekend when I have slanted out my remaining stock.
I may also try a new form of yeast culturing. White labs provides vials with a concentrated yeast slurry, so I am going to experiment around and see if I can grow enough yeast to provide a similar yeast slurry in our screw cap tubes. This would have several benefits over the slanting method: higher concentration of yeast cells, healthier population of cells, more viable yeast and a rough estimate of total yeast abundance (ex: each vial could contain 75-150 billion cells). However I suspect the shelf life may be less then the traditional slanting method.
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This is interesting. How labour-intensive would this be?
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I think I had given Thomas 3068 for the library but I’m not 100% sure
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Pretty sure that in order to make a whole shitload of slurry you'd just have to make a big "starter beer"... at any rate you're talking at least the same effort as making a starter, plus the extra DME. Probably only worthwhile for popular strains (I'd love to see 1968 in pitchable amounts).
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I should have some Brett B. washed by the next meeting.
I have the following coming from http://www.brewingscience.com.
- Brettanomyces Clausenii
- Lactobacillus Delbrueckii
- A-07 German Ale
(73-77% apparent attenuation • low flocculation • 55-66°F fermentation range
Ferments dry and crisp, leaving a complex yet mild flavor.
Best choice for American fruit and wheat ales and for German alt and kolsch ales.)
- B-22 Lachouffe (think 3522)
(72-76% apparent attenuation • high flocculation • 65-85°F fermentation range
Phenolics develop with higher fermentation temperatures.
Mild fruitiness and complex, spicy character.
Produces classic Belgian ale taste.)
- B-88 Breendonk Belgian Ale (Duvel)
(73-77% apparent attenuation • low flocculation • 65-75°F fermentation range
Robust-flavored with high alcohol tolerance.
Fruity nose and palate with a dry, tart finish.
Best choice for Strong golden ales.)
- S-11 French Saison
(77-83% apparent attenuation • low flocculation • 65-77°F fermentation Temp
Produces saison or farmhouse style biers that are highly aromatic with clean, citrus-esters, peppery and
spicy with no earthiness and low phenols. This strain enhances the use of spices and aroma hops, and is
extremely attenuative but leaves an unexpected silky and rich mouthfeel in a very dry finished beer.
Very high alcohol tolerance)
- S-26 Farmhouse Ale
(74-79% apparent attenuation • variable flocculation • 70-95°F fermentation range
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery
finish. A perfect strain for farmhouse ales and saisons.
Very high alcohol tolerance)
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Is there an updated yeast inventory available? I want to try a few starters with slants. A ringwood and a belgium abey or other belgium wheat beer yeast.
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PM Thomas for a list of slants he has.