Amber Kellerbier | Frozen Yeast Bank | Homebrew Beer
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- Опубликовано: 25 июл 2024
- Learning how to make a frozen yeast bank is a great way to save money on yeast and to always have the yeast you need on hand. We show the process for creating a frozen yeast bank, and look at brewing an Amber Kellerbier.
Making a Frozen Stock Yeast Bank
www.homebrewnotes.com/making-a...
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RECIPE FOR 5 GALLONS:
7 lbs Vienna Malt
3 lbs 8.0 oz Pilsner; German
3.0 oz Carafa II
3.0 oz Melanoidin
1.00 oz Hallertauer Pellets - Boil 60.0 min
0.50 oz Hallertauer Pellets - Boil 30.0 min
0.50 oz Northern Brewer - Boil 30.0 min
0.50 oz Hallertauer Pellets - Boil 10.0 min
0.50 ozNorthern Brewer - Boil 10.0 min
1.0 pkg Octoberfest/Marzen Lager (White Labs #WLP820)
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Nice overview, however I'd like to point out a few things:
Your storage tubes, usually a type of centrifuge tubes, usually comes in a sterile condition. You should not need to sanitize them!
Minimize the exposure of foreign microbiology to your yeast bank by working under a flame. A simple camping burner works wonders.
While you drastically increase the shelf-life of your yeast, it is NOT impervious to viability loss and mutations over time, especially not in a standard commercial -21C freezer, which also tends to have defrost cycles.
Get yourself a cooler box, store the yeast in that inside the freezer, and fill that with some cooling blocks to keep a more stable enclosure.
While I no longer have access to the article, I recall Dumont, Marechal and Gervais (2003) states that extremely slow freezing rates decimates the cell count, so you need to speed up the freezing, not slow it down!
Last thing: Keep up the good work! I only say the previous stuff because I want you to do better, as I really like your channel and your content, and brewers having a pragmatic guide to stuff is always welcome. :)
Thanks all good points. I’ve been reusing some of the tubes hence the Starsan rinse. Using a flame is a great suggestion. Thanks.
thanks, this helped me
Munich Malt would be nice in that style!
Nice information on the yeast bank. Very interesting. Thank you
Thanks for the video. I freeze yeast as well and it is great. I was taught to use a 50% glycerin / 50% 1.020 wort mixture for the cryopreservative. This gives the yeast a little fuel for their journey. Also as noted below, freezing the yeast as fast as possible is better than slowly.
Really usefull the yeast storage, thank you!
Newyears eve video, brilliant i hope it was a good night 😀
Martin: You're The Best Bro 🙏🙏
Thanks!
Martin, thank you so much for such an informative video! It's what I love most about this hobby, other than geeking out (and thus justifying the expense) of all the gadgets to just eek out the process a little bit better. I've tried my hand at yeast harvesting (yeast rinsing), but you've presented me an entirely new and exciting process I've never heard of before.
This is just a congratulatory and thankfulness post. Keep up the good brew and the good production value, and the informative links in the description. You've got an avid fan going forward.
Thanks so much. And yes isn’t it fun to find a new and possibly better way to do something.
Great work, shame this is not brewed more elsewhere as it is a great style.
I learned something new but watching this video. See, I have growing yeast bank and thought about freezing it but again, I wasn't sure they would survive. Now I know what I need to do. Thanks Martin.
Thanks. Good luck!
Enjoyed the presentation and info - you're fun to watch...I've added Kellerbier to my list of must brews. Can you share the maker of your thermometer? I love the red led readout. CHEERS!
Thanks. This is it: www.amazon.com/dp/B0793MSG7S
Hi Martin about freezing yeast, there is better way to storage yeasts for long term. Boiled water with gelatin transfer into sanitize vials, then wait until cool down to room temperature. Using sanitized thin sharp tool like needle stab yeasts into the gelatin. Keep it in fridge for many months.
Thanks for another great video yuppie: )
😆
Are there alternative ways to do this without a pressure canner? Also is there any special process you have to follow when thawing such as putting it back in alcohol or leaving at room temperature or putting it in warm water?
You add hops directly into the wort. Do you, in some way, filter the residue out or just leave it?
Thanks for these videos, my wife and I want to start our own microbrewery in our garage because of these.
Question about the glycerine, why are you canning it?
I do it differently, however, the concept behind canning it and putting it under pressure brings it up to 245 degrees which will sterilize it as opposed just sanitize it to eliminate any bad bacteria. The other post is correct about transferring using a lamp, such as a camp stove or an alcohol-lamp as it creates a 1 foot bubble around the lamp where wild bacteria can’t get into the test tubes during transfer.
Hi I have another question for you. For the stirplate, how do you get the little "pill" out of the yeast without hurting the yeast
Have you thought about doing a flanders red? A great style if you can nail it.
Yes! It’s style 23B so a little ways off for me but can’t wait for the Belgian beers.
Hi Martin, may you explain the purpose of first freezing in Isopropyl Alcohol for 24-48hrs?
Does anyone know if high proof ethyl alcohol can be substituted for the isopropyl? 91% isopropyl is hard to come by these days.
Trying my hand at the yeast bank, wish me luck!
Love your videos Martin! I might have seen them all, by now. I am a long time beer lover and avid home cook, so brewing is a very logical next step for me. My wife wasn't even surprised when I brought it up. I have only two brews under the belt now, so it's all very new to me but I'm learning fast. Thanks to your video's, that is!
But I was wondering: is this your hobby? What do you so with all those small batch brews you make? Or do you also run a larger brewery? You seem to have a lot of knowledge, experience ánd a lot of gear for a hobbyist. I would be interested to learn a little more about you, actually. Cheers from The Netherlands (which used to be close for you, I assume, when and why did you move to the USA?)
Thanks so much! Great to hear you are on your brewing journey. I’m very much just an enthusiast brewing in my basement. The beer goes to family, friends, and anybody who will take it. As for location yes I moved from the UK to North Carolina 15 years ago for work.
The yeast bank section was really interesting and something that I’d like to try. Question: since you just defrost and build up a starter with your sample, that glycerine goes in as well. I assume that is safe to consume?
So long as it's food grade.
Right exactly. Should have mentioned needs to be food grade.
Hey Martin , nice video , will you please explain me how many of this 15 ml tubes with yeast do i Need to ferment 50 lts of worth ? thank you very much , you encourage me to make my own beer !
also , can i make this with dry packed yeast instead of liquid yeast? in my country i cant find liquid yeast !!
I’m interested in this yeast bank. Martin do you have any videos or a place where I can get some info to learn more about this or maybe you can do a straight dedicated video to this if there is more to talk about than just the quick minute you discussed it? I do like this idea. Time to hit the books 🤓
Microbiologist here, look for cryopreservation of yeast cells using glicerol as a cryoprotectant in google.
Lupus Adsurgit thanks!
This is the resource I used: www.homebrewnotes.com/making-a-frozen-stock-yeast-bank/
What a great idea. I overbuild my yeast starters now and pull off a pint in a mason jar to use for a subsequent brew. Been using the same strain for 10+ brews. Works great but I have to have a dedicated yeast fridge to store. How do you like your brew system?
I had been doing the same thing - overbuilding. Never made it to 10 generations, that’s cool. And yes really enjoying the Unibrau system. Makes brew days repeatable and easy.
Just be careful with a yeast strain that old. It can tire out or mutate over time. If you suddenly start getting off flavors it might be time to replace the strain. Of course I do know of some breweries who started with Ringwood yeast and they've reused the yeast for 20+ years and its now their very own strain because it did mutate but its still providing good flavor.
@@mrow7598 Thanks for the info. So far the yeast have stayed in the profile intended. I think now Im going to go the route in this video. Such a cool idea.
This is a process I would like to adopt, but I don't understand pressure canning. I think you fill the Mason jar, fit lid etc and place them in a pressure cooker (UK pressure canner) then heat. Is this to steralise the glycerin and jar?
Yes exactly. At 15 psi for 15 minutes.
Nice video mate. How have you found using frozen yeast? I’m looking at building a yeast bank in this same way.
So far so good. Use it for almost every brew.
Do you have a video on transferring beer from the brewbucket to something else for bottling? I have a beer fermenting in mine, but am still not sure how I want to transfer it for bottling. I have two brewbuckets so I could use the other one to get the beer off of the yeast cake?
When I bottle (which is quite rare) I fill the bottle directly from my serving keg. Presumably you could bottle directly from the Brew Bucket with a bit of priming sugar added to each bottle.
No sabia q el color ámbar era asi... lo tenia distinto en mi mente
Do you ever do anything that is high gravity, pushing 13%+ abv?
I have an Eisbock coming up that will approach that level of ABV. Hopefully anyway 😀
I might have missed this, but is the pressure cooker essential?
It's all about minimizing contamination, more cleaning = more better. You are already reducing from sterilizing down to sanitizing when introducing the yeast to the vials. Pressure canning sterilizes. If you don't pressure can the glycol for long time fridge storage and use, then I'd just sanitize it (with StarSan or other) but use that glycol mixture for just one batch of yeast banking.
Can you use an instant pot rather than a pressure canner?
Pressure canning sterilizes, an instant pot or boiling wont do that. If you don't pressure can it, then I'd just sanitize it (with StarSan or other) but use that glycol mixture for just one batch of yeast banking.
Curious what a cell count would be on each vial?
Yeah who knows for sure. The article on Homebrewnotes suggests it is about 20 billion.
@@TheHomebrewChallenge read through it today. Seems like it's easy enough. Concern was with making starters from the vial at 20 B cells without doing a 2 stage starter. Seems like it will work if not use 2 vials to help based on the calculation. Great video on this topic. Cheers!
Yeah however much yeast is in each vial seems sufficient to build a new single stage starter from. I’ve been seeing good results so far.
Homebrew Beer prices?
Depends on the style and to some extent process, but generally 30 to 50 dollars per 5 gallon batch.
My Mild (Guarhoth (3.5%) on Brewers friend) costs $12.34 for ingredients, add $4 for propane (would only be about $3.70 if I just used Single Infusion, but that extra .30 for gas saves me $'s in specialty ingredients and gives me flavor/aroma unequaled by single infusion) (NG is much cheaper); so about $16.34 + your time (assuming you already own packaging, which depreciates out to a minuscule amount/ use because they last almost indefinitely (unless you can, which is a waste for homebrew, imo)). My Kentucky Common (5%) uses 35% corn grits and it would run you about $17.50. My Foreign Extra Stout (Gothmog (8%) on BF) runs me at about $19.56 for 5 gallons. to put that in perspective, (including depreciated packaging cost) my FES, which would run you 9.99 for Guinness FES, will cost you about $4 per 6 pack. You're equipment investment doesn't have to exceed $120 if you don't want it to, and that stuff lasts basically forever. But if you want to use normal kitchen sized equipment, you can go down to 2 gallon batches (which I recommend to beginners and for experimental batches) and have all of your equipment come in under $60 if you want it to. The biggest thing home-brewers lose at (compared to commercial sized operations) is time efficiency (takes maybe an extra hour to make 3bbl than it does to make 5 gallons) and some bulk buy advantages (pallet vs broken bag).
That Glass in the thumbnail is sooooo dirty...... #DGM