[THC] Free yeast

Tue Sep 23 09:13:05 EDT 2008

What your advisor doesn't know won't hurt them.  I never asked, but do what you think is best.  Its good to hear there is lab space available as an autoclave and a hood make this much much easier.

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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 Mon, 9/22/08, steve kimble <sjkimble at gmail.com> wrote:

> From: steve kimble <sjkimble at gmail.com>
> Subject: Re: [THC] Free yeast
> To: stephenbaluch at yahoo.com
> Cc: "Linda Swihart" <swihart at purdue.edu>, thc at lafinlarry.net
> Date: Monday, September 22, 2008, 8:05 PM
> THCers:
> 
> I will volunteer to maintain the bank if somebody can
> volunteer some -80
> space. I am a brand-new PhD student here so I'll be
> here for awhile, but I
> don't think my advisor would go for a yeast bank in his
> freezers - there is
> already enough eukaryote DNA floating around the lab
> confusing the
> sequencer! Though I've never banked yeast, I have
> worked in a microbiology
> lab, know basic yeast culturing, can do aseptic technique,
> and have been
> brewing for five years or so I think I can handle the
> technique and can
> appreciate the importance of good hygeine.
> 
> Oh, and I guess I need to come to a THC meeting. When's
> the next one?
> 
> Cheers,
> Steve
> 
> 
> On Mon, Sep 22, 2008 at 10:57 AM, stephen baluch
> <stephenbaluch at yahoo.com>wrote:
> 
> > 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
> >
> >
> ---------------------------------------------------------------------
> > 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
> > > > -------------- next part --------------
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> 
> 
> -- 
> Steve Kimble
> Master's Candidate, Department of Biology
> University of Alabama at Birmingham
> sjkimble at uab.edu
> sjkimble at gmail.com
> 205.337.4843