Or maybe this is a specificity of pressure cookers in the US, do they maybe show the additional pressure on top of the atmospheric one? (12psi would mean 14.5 psi (1 bar) + 12 psi)?
You could run trial fermentations on all of the strains to see if attenuation, floculation, flavor compounds and what not are where they should be.... but that's a lot of work. I'd just rebuy or trade to replenish my stocks.... but time to me is more valuable than a 7$ smack pack.
Gentlemen, a quick question:
I by mistake sterilized a ton of vials for slants with 1030 gravity wort instead of 1040 as generally recommended. I hate the idea of redoing the whole thing.
So, will it do - or will it be too risky as the yeast might not have enough nutrition?
Thanks everyone
That's 40+ ml, might be an overkill and waste of media, huhh?85mmx25mm
Nice incubator. I made mine using a lunchbox/beer cooler with a copper coil running along the walls. Water runs through coil and aquarium cooler/heater.Media is cheap.
Why would anyone suddenly want antibiotics in his slants?antibiotic in slants?
Why would anyone suddenly want antibiotics in his slants?
Why would anyone suddenly want antibiotics in his slants?
As the pressure releases, the boiling point changes and if the solution hasn't cooled down enough, it'll boil. That's one reason why you only fill containers half full when autoclaving. Also there are tons of nucleation sites for a boil to take off if there's some type of break material or undissolved agar in there.
I do it by autoclaving the tubes separately (or buying pre-gamma irradiated ones) from the media. Get a cheap media bottle from Cynmar. Then let it cool to like 110F and pour into the tubes in a sterile manner. Way less mess this way.
antibiotics i thought were used in plating agar now called wmd and that kills the yeast so we can look for contamination.
It's just funny that no one really talks about boil overs with their culture tubes so I figured I was doing it wrong. Doing what you do may be the best way to go. Kinda like pouring plates.
Enter your email address to join: