[THC] Free yeast

[stephen baluch]

Thanks Linda, after being a college student for 10 years I am definitely happy to see that light.

I just emailed Ryan of the Hopjockeys, and told him THC and they were interested.  Good news is the whole bank is in duplicate so I will give THC one and and they the other.

If you don't use a -80, from what I know, the cultures won't last indefinitely.  I cannot give a time frame, but I think as long as its around -20 it will last at least 5 years.  The protocol does not change.

This is a must for any club in my opinion.  All it takes is to have a couple people trained in the technique, and a little coordination in what you all want to brew and you can have enough yeast to never have to buy it again.  Even though there are quite a few strains in there, I really only used 3.  WY1388 for the Belgians.  Ch'Ti for any lagers (a really great strain).  And the mighty Pacman (Rogue Ales) for everything else.

Kick this around, and let me know what you want to do; I will certainly help you all get started.
Stephen

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Science is not perfect, it's often misused, it's only a tool, but it's the best tool we have, self-correcting, ever changing, applicable to everything.  - Carl Sagan


--- On Sun, 9/21/08, Linda Swihart <swihart at purdue.edu> wrote:

> From: Linda Swihart <swihart at purdue.edu>
> Subject: Re: [THC] Free yeast
> To: 
> Cc: thc at lafinlarry.net
> Date: Sunday, September 21, 2008, 9:24 PM
> Hey Stephen -- we're excited about this prospect, at
> least those of us 
> talking about it at the meeting today are.
> 
> Jerome forwarded it to the Hop Jockeys list and they are
> too.  I met a 
> guy down there at an August meeting who is banking a bunch
> of yeasts, 
> has workplace access and skills that make it a natural for
> him. 
> 
> What are the pros and cons of keeping it in a regular temp 
> non-front-free freezer, versus a minus 80?  Are there
> serious ways that 
> things have to be done differently or does the yeast
> significantly less 
> well preserved?
> 
> It's hard to believe it's been long enough that
> you're leaving; seems 
> like you just got here!  (Congratulations on seeing the
> light at the end 
> of the tunnel!)
> 
> Linda
> 
> 
> 
> Thomas Hess wrote:
> > It will be a shame if it isn't maintained in a -80
> freezer.
> >
> > Tom 
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