butterpants
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I don't use water to top um
My recipe for slant media is:
1.5% agar powder
7% DME
1% Wyeast yeast nutrient
That is by weight so if you have, say, 500mL of water you will add 7.5 grams of agar and 35 grams of DME along with 5 grams of the nutrient.
The agar powder def. works better than the stuff I got at the grocery store, which after a few months in the fridge started falling apart.
Hi everyone; Recently I have been 2nd guessing the strength of my slants & plates.... it seems there is a range of gravities being used, anywhere from 1.002 to 1.040 and so my question is what strength are you using and why, or perhaps better, whose suggestion are you following?
My recipe for slant media is:
1.5% agar powder
7% DME
1% Wyeast yeast nutrient
That is by weight so if you have, say, 500mL of water you will add 7.5 grams of agar and 35 grams of DME along with 5 grams of the nutrient.
The agar powder def. works better than the stuff I got at the grocery store, which after a few months in the fridge started falling apart.
I could't find out how much DME/SG they (Maltose Falcons) sugg. for slants & plates, perhaps in my haste I overlooked it?
Look at the text right above table 1, it suggests using the same wort strength as a starter, table 3.
I went back and reread the paragraph and it does seem like that they are recommending to make slants from a low gravity medium.
I looked closer at table 3 and the recommended recipe(1.5%agar, 7% DME, 1%nutrient, 91% water) in this thread and it looks like the wort strength in this thread would be less than 1040 but higher than table 2.
I also look at the "Yeast" book and it says for slants/plates use 1040 wort and an unspecified amount of nutrient then boil to form hot break so that should give something more than 1040.
Seems like most things in brewing in that there is plenty of leeway in how you do things and still get acceptable results.
Last couple batches of slants I used canned wort, made for some of the clearest slants.
edit: If you spin or gently swirl the jars of canned wort the break gets dislodged from the side and settles over time. If you break the vacuum slowly then allow to resettle you can decant very clean wort.
I got some sterilized pipettes to transfer clean canned wort to the vials for the first 20mL step.
Well, yesterday I made a cooling rack for slants. Today, I got a new batch of agar powder and 20 disposable plastic petri dishes.
I already had a batch of canned wort made up, so I mixed up a new batch of medium (500ml sterile wort, 7.5 grams agar, and 1 gram nutrient). Pulsed it in the microwave to bring it up to a boil, with frequent stirring breaks. This stuff started setting up before I could get 22 slants filled. Pressure cooked at 15 PSI for 15 minutes, then cooled for an hour. Put all the slants in the cooling rack, lids still loose, and filled 10 plates. Everything is cooling now, and it looks like no hot break in the tubes.
Stylin'!
View attachment 664187
View attachment 664188
As soon as everybody's cool, will tighten and tape lids.
Amazon.Looks great! Where did you get the tubes from?
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