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Invisibleorchidfanatic
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branching off of mycology help with yeast culturing
    #7944200 - 01/28/08 07:50 AM (16 years, 4 days ago)

I hope this doesnt get moved because I am sure someone in this forum
can help me ,culture yeasts for brewing, on agar .. what do they look like on agar how to keep master slants alive and making a starter from a yeast culture to pitch into 5 gallons of beer.
thanks in advance


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InvisibleBrainiac
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Re: branching off of mycology help with yeast culturing [Re: orchidfanatic]
    #7944945 - 01/28/08 11:45 AM (16 years, 4 days ago)



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Offlinecyankid
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Re: branching off of mycology help with yeast culturing [Re: Brainiac]
    #7945438 - 01/28/08 01:51 PM (16 years, 4 days ago)

You can culture (steal) the yeast from your favorite types of beer.
Provided that it isn't mega filtered and pasteurized, of course.

Yeast colonies grow like little dots, not at all like mycellium. You use a swiping technique on the agar to dilute the sample until individual colonies can be selected. Place into 50ML flask of malt solution, ferment, pitch into 500ml, etc. Once you get it off the plate it's about ten times easier than actual tissue transfers. Plus, a little bacteria isn't going to ruin everything.

If I'm not mistaken, orchid culturing uses sterile technique as well, corrct?


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Invisibleorchidfanatic
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Re: branching off of mycology help with yeast culturing [Re: cyankid]
    #7946424 - 01/28/08 05:36 PM (16 years, 4 days ago)

yes just as sterile as mycology .. the plants spend months in the jars so
any bacteria in there will take over and kill the plants.
thanks for the info ! its alot like culturing yeast .. you start small
transfer the tiny plantlets to larger flasks set apart so they have room to grow .. ususally you make 2 transfers but you can make a 3rd if you have good sterility then birth them and put them in orchid seedling mix
and keep humid ..


Edited by orchidfanatic (01/28/08 06:33 PM)


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Invisibleorchidfanatic
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Re: branching off of mycology help with yeast culturing [Re: orchidfanatic]
    #7946713 - 01/28/08 06:31 PM (16 years, 4 days ago)

thats a great link it told me everything I need to know
except how do you do selection? the most vigorous yeast colonies I assume? can you transfer away from contamination or do you have to start over every time you see comtams? thanks alot really appreciate it


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Invisiblemycofile
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Re: branching off of mycology help with yeast culturing [Re: orchidfanatic]
    #8047032 - 02/20/08 12:12 PM (15 years, 11 months ago)



--------------------
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PM me with any cultivation questions.

I just looked at my profile and realized I had a website at one point in time on geocities, it's not there anymore and I have no idea what I had on it. Anybody remember my website from several years aga? PM if so please.


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Re: branching off of mycology help with yeast culturing [Re: mycofile]
    #8047887 - 02/20/08 03:41 PM (15 years, 11 months ago)

There is no real selection for yeast. They are all assumed to be more or less homogeneous.

You simply dip a loop in a yeast LC and streak it on a plate. Then isolate a single colony and transfer it to a sterile LC, slant, plate, or whatever.

There are plenty of suppliers of many yeast strains that will supply them on a slant for a low cost.

Yeast are fungi, so discussion of them in advanced mycology fits fine.


-FF


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OfflineCyber
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Re: branching off of mycology help with yeast culturing [Re: orchidfanatic]
    #8183659 - 03/23/08 03:18 PM (15 years, 10 months ago)

orchidfanatic,

That is always fun and I am glad you asked. I know quite a bit about this.

First, this is Mycology just like mushrooms so no need to move it. :wink:

to answer your first question

Quote:

what do they look like on agar?




They look like this



Now that one was a contamination in a Ps. Cubensis plate but it is the only picture I had.

Quote:

how to keep master slants alive?




You don't use slants. You fill your culture tube with distilled water, autoclave, and seal. You will suspend your yeast in the distilled water. In a refrigerator they will last decades when prepared like this. You can freeze them but it is not the best way and there are procedures to reviving them when frozen that I do not intend to get into.

Quote:

making  a starter from a yeast culture to pitch into 5 gallons of beer




The easiest way is to empty the culture tube of suspended yeast into a sternal wort, cap with a fermentation lock and let them do there job.

So, Lets assume you wanted to work with them on agar, in the picture above each of the dots of yeast are called blooms. You would open the plate and using your inoculation loop or inoculation needle you would remove one of the blooms and transfer it to another plate. They grow within the same parameters as mushrooms so drop the plate into your incubator and wait. When you get blooms that are about 1mm to 2mm in size you will want to take and scrape them off with your inoculation loop and put them into your sterile water culture tube. One good streak can make lots of culture tubes. If you are working with wild yeast each bloom may be a different strain with different properties so you will need to culture them out and test them. If you are working with a commercial strain they should all be the same strain. You should also note that yeast change after repeated culturing and you can end up with new and unique strains from them.

Now to prep a tube for making beer you will need to start by making 1 liter of wort. This will be malt extract and dextrose. I mix it to an SP. GR. of .030 For a sterile culture you will want to autoclave the wort and let it cool to around 85F-90F. Then add the contents of 1 culture tube. It will take 24 to 72 hours before you have enough yeast to reach the point that you can see fermentation. Once you get there, you can pitch the starter culture into your 5 gal carboide and you will be up and running.

You may also note that if you buy a master culture, you can dip your inoculation loop into it, streak it onto agar, grow it out, and make lots more master tubes from it.

The shroomery vendor DarkSpores sells a couple of different masters here
http://www.darkspores.com/catalog/index.php/cPath/26_32_41

as well as most of the supplies needed.

I hope no-one gets upset at me for plugging a vendor. :wink:


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Re: branching off of mycology help with yeast culturing [Re: fastfred]
    #8183761 - 03/23/08 03:59 PM (15 years, 10 months ago)

Quote:

fastfred said:
There is no real selection for yeast.  They are all assumed to be more or less homogeneous.
-FF




Only commercial strains. If you catch wild strains each will be different. Some reproduce faster than other, some produce more CO2, some produce more alcohol, most provide a slightly different flavor, etc. The problem is that you have to isolate and grow each to test for the traits.

From a Commercial standpoint

Bread yeast produce more CO2 than alcohol.
  Of the bread yeasts there are several commercial variates that are fast growing, as well as sour dough yeasts that produce some strong flavors.

Beer yeasts produce more alcohol.
The list of beer yeasts is long and they break up into two main categories. Ale's and Lagers (Based on the temperature and method of fermentation {top or bottom fermentation}). Each beer yeast adds a unique subtle flavor to the beer. So each is different.
Wine yeasts can handle higher alcohol concentrations and each adds a unique flavor to the product. That is why wine from France tastes different that wine from California.

Yeast can be lots of fun to play with! I have a friend that has cultured a yeast that survives at alcohol contents above 30% Provided he makes a wort that is high enough in sugar, he can ferment drinks that are on par with some distilled liquors! Not to count that you get more our of it when you distill it. :naughty:

Hope this helps.


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Invisiblefastfred
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Re: branching off of mycology help with yeast culturing [Re: Cyber]
    #8185688 - 03/24/08 12:05 AM (15 years, 10 months ago)

Sorry, my point was unclear. If you start a culture with a single colony you will get a homogeneous mix. There is no real selection since they usually divide asexually. No sexual cycle = no point in trying to select one colony over another.

Of course if you have a mixture of yeasts or provide conditions conducive to their sexual cycle then there might be a point. However just selecting random colonies from a plate won't do much for you. Larger colonies are just going to be ones that started with two cells or close colonies that grew together.


-FF


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OfflineWill6iam
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Re: branching off of mycology help with yeast culturing [Re: fastfred]
    #9047026 - 10/08/08 10:34 AM (15 years, 3 months ago)

I'm using rye in a sealed grow bag and it's been almost three week and still no sign old mycilia...  ?


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Re: branching off of mycology help with yeast culturing [Re: Will6iam]
    #9047320 - 10/08/08 11:49 AM (15 years, 3 months ago)

Go to some of the beer brewing sites on line. There you will find forums that you can ask people how they do it. The short course is to make 3 liters of worth in a gallon jug and adding your brewing yeast (dry or liquid) to it and let them do there thing. It will be good to go in about 6 to 24 hours depending on the yeast strain. You use what you need for the brewing and save the rest as your mother, keeping in a cool dark place or refrigerator with an air trap to keep out contamination. All you need to do is just repeat the above steps ever few weeks using your old mother to make a new mother and you will have the yeast hand.
  A good ala round worth can be made by mixing 30Gr. DME, 10Gr. Dextrose and 3Gr. Wyeast Nutrient Blend into a Liter of mineral water: just heat to a low boil remove for heat and add to your sanitized jug.  This is also a very good LC/Broth for growing mycelium in, just use wheat DME.  Hipster


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Re: branching off of mycology help with yeast culturing [Re: CheeWiz]
    #9056284 - 10/09/08 10:07 PM (15 years, 3 months ago)

No need to go all out with agar, but that works too.  Yeast washing works perfectly fine and stores for years, all you have to do is buy the strain you want once to have it on hand.  I have about thirty strains in store and trade/swap with other brewers, it's a sweet setup and you never have to spend $6 for a pack of quality yeast again. 

http://www.homebrewtalk.com/f13/yeast-washing-illustrated-41768/


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Offlinegianimon
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Re: branching off of mycology help with yeast culturing [Re: Cyber]
    #9089418 - 10/16/08 11:12 PM (15 years, 3 months ago)

Quote:

Cyber said:
If you catch wild strains each will be different. Some reproduce faster than other, some produce more CO2, some produce more alcohol, most provide a slightly different flavor, etc. The problem is that you have to isolate and grow each to test for the traits.





how do you catch wild strains?  this a great thread.  im really intereseted in how you can get wild strains.  can you post any info or links for catching and keeping wild yeast?  you seem to know alot tnx for sharing!  someday i want to live off the grid and do everything myself i can :smile: 

yeast extract is used in mycology sometimes i think and didnt TMC and Agar say somthings about mycleium eating those little buggers like bacteria and yeast?  could yeast be used for mushroom growing some how?  like food?

what about finding out what types (strains?) they are?  if you catch wild strains is there a way to tell what you have once youve isloated the bloom (you called it?) by transferring blooms over 1-2mm to new agar?  for beer you need Saccharomyces cerevisiae right?  or can you use any yeast that can ferment?

tnx much bro!!! you rock with the info!!!


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