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reworded Storing Brett paragraph
===Storing Brett===
Major yeast labs will often freeze yeast in liquid nitrogen using cryopreservation, however this option is generally not practical for brewers <ref>[https://books.google.com/books?id=gcJQAwAAQBAJ&pg=PA181&lpg=PA181&dq=Yeast+supply%E2%80%94the+challenge+of+zero+defects&source=bl&ots=u-9uoIvsFo&sig=XnqR3179u4mC9LqWotMX3Fu7MbU&hl=en&sa=X&ved=0ahUKEwiX-bKyvM_JAhVH4WMKHQr9C1cQ6AEIHTAA#v=onepage&q=liquid%20nitrogen&f=false Brewing: New Technologies. Charlie Bamforth. 2006. Pg 170.]</ref>. For brewers, The next best option for long term storage of ''Brettanomyces'' should be frozen is freezing with 10% glycerol. If glycerol usage is not an option for the brewer, then slants can provide storage for a few months up to 2+ years, depending on the type of slant used (using mineral oil in slants has been shown to extend the life of stored yeast). For instructions on how to make slants at home capable of storing any microbe for potentially 2+ years, rather than agar plates[http://suigenerisbrewing.blogspot.com/2015/11/easy-home-yeast-banking-and-video.html see Bryan's video on Sui Generis Brewing (requires a pressure cooker)]. Agar plates are the least best solution and have been observed anecdotally to reduce viability of ''Brettanomyces'' over time <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1083075848387295/?comment_id=1083272091701004&offset=0&total_comments=13&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Matt Humbard, Ritchie Preiss, and Jeff Melo on MTF. 6/4/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1115768398451373/?comment_id=1115817201779826&offset=0&total_comments=34&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Nick Impellitteri on MTF regarding storing Brett on agar plates. 7/24/2015.]</ref>. Slants can provide storage for a few months up to 2+ years, depending on the type of slant used. For instructions on how to make slants at home capable of storing any microbe for potentially 2+ years, [http://suigenerisbrewing.blogspot.com/2015/11/easy-home-yeast-banking-and-video.html see Bryan's video on Sui Generis Brewing (requires a pressure cooker)].
Regarding temperature, Chad Yakobson noted that after storing ''Brettanomyces'' in a refrigerated environment (we don't know how Chad was storing the ''Brettanomyces'' cultures when he observed this, for example on agar plates or slants or something else.), after 6 months the ''Brettanomyces'' would die. If ''Brettanomyces'' is stored cold, it will be very sluggish and slow to start fermentation. Non-pure cultures (such as beer bottle dregs with ''Brettanomyces'' in it) should be stored refrigerated. Making a starter is highly recommended if the ''Brettanomyces'' culture has been stored cold <ref>[http://youtu.be/AjVOzBtE27Y?t=43m Yakobson, Chad. Presentation at 2012 Music City Brew Off. At 43:00.]</ref>.