Sign New Jersey Banking Work Order Simple

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welcome everyone to my next video in this video I'm going to be going over a fairly simple and inexpensive method of banking and storing small to medium number of yeast so this method is good for upwards of about twenty East's beyond that the maintenance requirement start to get a little excessive although you can definitely go larger than that if you so desire so this method is based on a method called slanting this is a really good one for homey storage for a number of reasons first of all is incredibly simple you need a minimum amount of equipment a minimum amount of technical expertise and so therefore you can do this relatively simply you don't need a lot of equipment most of what you need you probably already have at home the rest is fairly inexpensive and easy to get off for places like eBay likewise the consumable materials we use or variant expense and as Brewers we likely have most of this at home lastly it's low maintenance you only need to perform maintenance about once a year obviously that doesn't include the use of the yeast in brewing but to maintain these cultures is fairly simple so with that let's get started so the equipment you need for making the slants I have laid out here in front of me and as you can see there's actually not much here the most important thing are these glass tubes these are sixteen millimeter by 150 millimeter glass culture tubes if you can get them in a larger diameter 20 or 22 millimeters it might be a little easier to make the slants but the 16 millimeter ones are fine the important things are it has to be a glass too it needs to be something you can put in a pressure cooker and will survive the temperatures and it has to have a screw on lid some of them have just to slip on lid that won't work you need a screw on lid the other thing you're going to need is a for some sort of media to grow the yeast on and so this is the media I talked about in my a car plate video so this is one point zero zero five wort made from dry malt extract and 2% agar and you can see here I haven't heated this yet so the agar is all settled down there at the bottom a small foam can be helpful but it's not necessary you will need a baking tray or some other similar flat tray for allowing these tubes to hard not show here is you do need a pressure cooker this is not something you can simply boil to set sterilized we want these things to be super clean so the last for months and even years and the only way to do that at home is with a pressure cooker now there's a couple optional things I have here as well a funnel will make life a little bit easier but you can get away without it I would recommend at the same time you're making these you also take some of your tubes and fill them about halfway full of work at about a 1040 gravity these are going to be used for starters but if you're going through the trouble of pressure cooking your slants you might as well pressure cook some of these as well the last thing you're going to need is again another one your glass tubes filled up either with distilled water or alternatively with pharmaceutical grade mineral oil so this would be mineral oil you get at a pharmacy for use either as a lotion or for use as a laxative so the first thing we're going to want to do is dissolve the agar into our media so it's all ready to go now we don't need to boil this extensively we're not trying to sterilize the media or anything like that we just want to dissolve the agar so an easy way to do this is to stir it up and then just popping it pop it in the microwave for a couple second now I don't think you can see this on the camera but basically what I'm doing is I'm trying to look into the microwave and the second I see any sign of boiling I'm going to stop the microwave bring my a measuring cup out and give it a stir I'd also recommend doing it every 20 or so seconds otherwise that agar may settle and give you a solid layer at the bottom so I don't know how well you can actually see this in the video but the agar is completely dissolves I'm still having a bunch of floating particles and kind of and murky solution it's now clear although slightly hazy solution in those agar particles are completely dissolved and so that brings us to the next step which of course is the actual form of the tubes now it's quite important when you pour these tubes the only pull them about half way one of the most common mistakes people make when they prepare slants is either over or under filling your tubes now a small funnel can help a lot with this although it's not required and it takes a few proc a little bit of practice together just right but you'll find a little bit of experience that getting it you know half-full or so isn't too hard you so what you want to do once everything is capped is place it into a pressure cooker that's been filter off li the same level as the agar level and the tubes you want that water to have been preheated so it's almost boiling and you're going to take this rock you're going to put the whole rack in there seal up your pressure cooker make sure it's on its maximum pressure setting and once that pressure valve starts to whistle set a fifteen minute timer at the end of that 15 minute timer kill the heat let it cool down to below boiling and then remove your tubes and that part is absolutely essential that's what's going to sterilize or - so you need 15 minutes at full pressure while your tubes are sterilizing the pressure cooker you're going to want to get your casting station set up and that's what I've done here so you can see here taking a flat cookie sheet and I've elevated one side the side here just very very slightly in this case I've actually used a little wine topper another very common mistake that people made that's is they don't angle this tray low enough you want the trait almost flat ideally when a tubes been cast there should be minimal media on the base of the tube and then a slant you go all the way up to the very very top of the tube you're trying to maximize the area of the slant to maximize your grill surface you also want to make sure you have an underfill the tubes because you also need enough media to ensure there's ample food for the yeast to grow as well as ample volume to absorb any toxic metabolites the next step here is parisi won't take your tubes tighten those lids all the way down and you want to place them on the rack cap side facing uphill you're just going to do that for all your tubes and then you're going to leave them there until they Harden now obviously you're only doing this for your agar tubes if you did to mineral oil or of wort those you'll just want to tighten the caps on and leave it in your tube rack a common problem many people encounter is condensation forming in the tube this is quite problematic because this will be very hard to get out and it's going to prevent proper streaking of - an easy way to get around this is to invert the tubes once they cool to the point where the gel is solid but where the material remains warm in doing so your condensation will still form but I'll collect in the cap rather than against the gel and now you can easily remove the cap of course working near a flame and shaking that condensation out of the cap once removed you can put the cap back on reseal your tube and store it in the fridge until you're ready to use it alright so our tubes are cooled the slants have set and I'm just going to show you sort of a close-up here of one that's done for really well so here you can see down at the base we may be overfilled a little bit you can see there's a little bit of an area here where snot slanted so you can see along the length it slides nicely up towards the cap and the slant runs the whole length of the tube so this is what we're shooting for something like that here's that one that I under filled and I don't know how I you can see this but hopefully you can see that the slant doesn't fill the end of the tube it only comes up midway and the gel does even make it to the end of the tube so that would be too small we wouldn't want to use that one so the next step obviously is we want to put some yeast onto the slant and let it grow and the way we do this is pretty straightforward you were going to need a couple things for this you will need a bacteriological loop like this one here you're going to need an alcohol lamp or a Bunsen burner I have a past video showing you how to make an alcohol lamp corpse Bunsen burners you can buy from commercial providers you're going to need you source of yeast in this case here I have some wlp zero zero one good old California ale and of course our swans it's very important when you're doing this that you'll follow the best of aseptic techniques if you're not familiar with those I have a previous video on that as well I would recommend watching those and practicing them before you really make an effort at banking your ease so the procedures we're going to use a pretty simple and straightforward we want a lighter lamb we're now going to knock you late the tube and the goal will be inoculated to is we won't inoculate the whole surface from the bottom right to the top this is a large grosser we have a good store of yeast for future use so the way we want to do this is of course following the best of aseptic techniques which means we're always working very very close to the flame we want to play many tools the openings of any containers things like that to ensure that things stay clean so the first thing obviously is going to be the east so we'll I've already flamed this loop so I'm just going to get one last little flange to make sure everything's good touch it to the side of the tube to cool it and then I'm going to grab a loop full of the yeast solution now I'm going to take one of my slant tubes Optimas lid keep that near the flame flame the opening we're then going to insert our loop all the way in and then we're going to streak from the bottom up towards the top and that should now give us a strip of yeast we're pretty much from the bottom of the tube to the top we now return that to our rack we're ready to do the next two well now let this go for 24-48 hours at room temperature so long enough for these to grow up at which point we should have yeast ready for long-term storage so once our growth is complete the next step is we want to store these in a way that they'll be stable for a long period of time there's a couple things we can do the easiest things to take vinyl tape or electrical electrical tape and to just seal the top of our tube as is with tape once it's sealed you put this in the fridge and this will actually store for most these screens somewhere around three monster without risking losing your leet your yeast so you can see there the nice tight tape seal so in the fridge that's stable typically for about three months without having to worry about losing your stock of yeast we can actually store things a lot longer with this format this particular system so you might recall earlier in the video as we were pressure cooking or yeasts lands we also pressure cook some water and some mineral oil and the purpose behind that was to actually come up with a longer term store solution so for this I am going to recommend you use a flame like an alcohol lamp or a Bunsen burner because we're going to have to open our tubes to make this work and so the way that we go about doing this it's fairly simple here I have my tomb of water that I I stare alized in the pressure cooker and here's just another to a yeast and what we want to do with the water is simply use it to fill up on the air space in our tube of yeast so we're just going to flame the lips of old tubes then we're just going to pour water in right until it's pretty much full to the brim here you can see that tube is full I hope you can see with water you probably can't really see the colonies anymore with the camera but they are still there on the tube and again we're going to tape the lid of this tube shut and put it in the fridge like stored like this cultures are good for in most cases a year I've had a few strains that lasted not quite a year like this but most strains East's or in this fashion are good for a year what if we really want to store these for a long time well that's where the mineral mineral oil comes into play any idea here is exactly the same as with the water what we're going to do is use this to fill in again the airspace inside of this slant but this time of course with mineral so again we're going to pull the caps from these tubes will flame both tubes and we'll fill with mineral oil no mineral oil will cause these plants to last a lot longer I've used slants like this that we're up to three years old without any issue and never pushed it longer than that but there's no reason to believe it wouldn't there are actually reports and the scientific literature of slant storm like this lasting more than 30 years personally I wouldn't want to trust these with a precious straining yeast for more than two years but in the fridge under mineral oil again with the top tape shut although I'm not going to tape this one shut we should be able to get a good two years before we need to recall tur this tube of yeast so the last thing I want to mention in this video is how you actually go about using these yeast for making starters and so you may also remember in our the beginning of this video when we were making this lens we also sterilized some little tubes of work so here's one of these little tubes of war there's maybe 10 mils of media in there this is just one point or for one point zero four zero wort all the way you could use another media if you so desire and what we're going to do here is using again our loop is we're going to transfer yeast I'm going to take it out of the mineral oil container and put it into a container of work so again flame the lip heat the loop now with the mineral oil of water you can just cool the loop right in that solution for the dry to you would want to cool the loop elsewhere before inserting it so I don't know how well it shows up in the video but what I'm going to try and do is just scrape up some of the yeast off of this land and I'm just trying to get a little bit off and I don't know if you can really see that again a loop I'll bring this in close maybe you can see it there's a little bit of yeast way east as well as the mineral oil stuck to that loop obviously you normally wouldn't do that you'd go straight into your tuba wort which is stuck don't so I can explain look at that don't flame your loop and we now just shape that yeast all put the loop into the tube and then for culturing what we want to do is put the lid on tightly up first you have a real good shake this will oxygenate and we just want to crack that loose so that any gas produced by fermentation can escape the tube once or twice a day when you walk by the tube tighten the cap give it a shape to reoxygenate loosen it off and in somewhere between two and four days you should have enough yeast in here that you can now pitch this into a half liter to a one liter size starter and begin growing up your yeast into useful amounts so the last thing to talk about is what to do when these two start to get old and it's time to now do something to keep that yeast going in remember if you've sealed it with tape but nothing else is probably about a three month window you're looking at if you've filled with water and it's a little tape you're looking at about one year window before you need to do this and if you've filled with mineral oil and then sealed with tape you're looking at two to three years before you have to do this but at some point we need to do something to make sure that all these stocks don't die on us and what we do is simply transfer it to a new tune so the way that works is pretty simple again you're going to need a lamp you're going to need a loop obviously your old stockings as well as a fresh tube of fresh slant and so the process here is pretty simple we will remove the tape from our tube in this case I'm just using the one that I left filled with air and we're going to open out keeping that near the flame we're also going to sanitize our loop which has a bit of mineral oil on it that's why that happened and we' l cool that first in the air and then on the top of the tube so not on the agar but on the glass once that's cool we're just going to grab a bunch of yeast I don't know if you can see that there but I've scraped up a bunch of colonies here let me see if I can give you a better shot at out they'll burning myself so here I'm scraping colonies up off of the gel and so again on the end of the loop there maybe you can see that there's a little bit of white and we're just going to take this yeast and onto our fresh land we're just going to string this up just like we did when we were doing this fresh so all the way down to the bottom and we'll Street her way up and then again we did it just exactly like we did last time loosely cap that tube so that Eric so that fermentation products that come to Alex I can get out keep that someplace warm for a few days and once that time is passed you want to seal it up at the water the mineral whatever it is you are to keep this tube going and then put it back in your fridge so that's my video on quick and simple Eastern Qing for home as you can see it's a pretty easy way to keep peace but if you have more than say 20 strains this could be a little laborious and hopefully one day I'll get around to showing a video on a freezer base system where you the East very rarely if ever need to be recolor so what that this video is done and thank you very much for watching