Speyedr wrote:I'm actually more interested in Bryan's storage method. How do you prep the slurry for this long term storage? What temps do you store at and in what type of container?
Sure. Prep the slurry? No prep. Storage? Right in the fridge. Container? Individually packaged and sterilized disposable lab sample jars.
I'm not debating the "Ideal" way to do things. Obviously the fresher, the better. And without going overboard, more the better. I'm not discounting that the best way to store yeast long-term is on a slant.
I AM saying that not doing things the ideal way doesn't mean you can't make beer with great success. I don't want new brewers getting the impression that they can't do this or can't do that. "Oh- I don't have a microscope or yeast slants- I better go out and buy fresh yeast"
So, when you say you "know" the viability of your yeast at 2 years is much higher, you're saying that based on standard measurements with stain and microscope or your feeling that it is OK?
I'm saying that I know the yeast has to be more than 1% viable and not contaminated because I've used it with great results. Like Thirsy Says "If Bryan is making good beer with 2 year old yeast slurry, then 2 year old yeast slurry can't be intrinsically bad for making beer."
Of all the beers I've made, all the beers my friends have made, and all the beers I've judged in competition (which individually, not just in total, are a LOT of homebrews), I've never encountered a "burnt rubber, meaty flavor" in any of them. I had an IPA in primary (on the yeast) for 3 months that was absolutely fantastic; and newbies are racking at 7 days in fear of yeast autolysis. Making a hobby unnecessarily difficult sucks the fun out of it for everyone.
