Yeast bank strain list

[Budzu]

UPDATED 06/27/10

I am banking yeasts for club usage. I keep mother cultures in distilled water, and working stocks on agar slants. Here is the list of what I have available and what will be available soon. I'll edit this post when new strains are added. Let's build this library up!
Please post here a reply and/or contact me directly (423-463-6451 adam_hale@ymail.com) when you know you will be brewing and will have an active starter available for me to collect additional strains. Just tell me the day and time I should come by and I will do my best to perpetuate your yeast strain so that it will be available to us forever.
Also, feel free to use any of these yeasts, just give me several days lead time and I'll help you with the process, and even get the yeast started growing a bit for you.

LOOKING FOR:
Brettanomyces Bruxellensis, Clausenii

In distilled water and slants:

#1 WLP 830 German Lager - Weihenstephan 34/70
2 WLP 029 German Ale/Kolsch - PJ Früh, Köln
3 WLP 001 California Ale - Sierra Nevada
4 Wyeast 1332 Northwest Ale - Hales Brewery in Seattle via Gales Brewery UK
5 Wyeast 3655 Belgian Schelde - ?
6 Wyeast 2112 California Lager - Anchor
7 Wyeast 1728 Scottish Ale - McEwans
8 WLP 072 French Ale - ?
9 WLP 565 Belgian Saison - Brasserie Dupont (Saison Dupont)
10 WLP 004 Irish Stout - Guinness
11 Wyeast 2000 Budvar - Budvar
12 Wyeast 1010 American Wheat - Widmer vis Zum Uerige
13 Wyeast 1968 London ESB - Fullers
14 Wyeast 2206 Bavarian Lager - Weihenstephan 206
15 Bell's house ale yeast harvested from bottle of Oberon (courtesy of Joe Dumas)
16 WLP 380 Hefeweizen IV - Weihenstephan 66?
17 Wyeast 3711 French Saison - Brasserie Thiriez
18 WLP 530 Abbey Ale - Westmalle
19 WLP 007 Dry English Ale - Whitbred-Dry
20 WY 3739 Flander's Golden Ale - Ertwelde, Gulden Draak?

21 WY 2007 Pilsner Lager - Budweiser
22 WY 2042 Danish Lager - Miller via Carlsberg

Mini Slants:

Wyeast 2247PC European Lager

Plated:

Wyeast 2308 Munich Lager - Wisenschaftliche Station #308 (Munich)

Coming up:

WLP802 Czech Budejovice - Samsons via Budejovicky Mestansky Pivovar
WLP002 English Ale - Fullers
WLP500 Trappist - Chimay
WLP 510 Belgian Bastogne - Orval
WY 3724 Belgian Saison - Saison du Pont
WLP653 Brettanomyces lambicus

Cheers!

[tony]

Popping my Scottish Ale yeast today...

[Budzu]

DISTILLED WATER CULTURE

PLATE SAMPLES OF 3655 BELGIAN SCHELDE

SLANT OF 029 KOLSCH

A BABY STARTER AWW

[tony]

Nice dude. He's gonna be a soccer player.

[StubbornMan]

Hey Adam, are you guys still wanting to do a Saison side by side?? If so, I'd like to try out the WLP 565 Belgian Saison on mine. Let me know!!

[Budzu]

We'll be doing Saison's first thing after the Big Brew and the Brewmaster's comp. the following weekend. Head's up on the WLP saison... I made a lower gravity saison with it recently, and that stuff is HARD to attenuate with. I think you must get it quickly up above 80F. I was a little slow and started at 68, ramped to 85 by the second week. Its not dry yet still after almost 4 weeks. But saison is supposed to be slow, so I'm just saying consider it a real challenge and stay right on that temp ramp! Alas I have failed...
I'll try to get ahold of wyeast saison as well soon, I hear that it gets much dryer quicker.

[StubbornMan]

Cool I will take that into consideration and may research/consider another strain as patience is not my strong point...

[Budzu]

It's Saison time. If anyone has or is willing to acquire some of wyeast's saison strains (I think they have 2?) I would greatly appreciate harvesting a sample from it. I'm specifically looking for the french strain.

[tony]

I have 3724 Belgian Saison and 1028 London Ale. Planning to make the Saison after the Chang and the Ginger Beer... Sometime in July...

[StubbornMan]

Adam,

I have ordered the Wyeast 3711 French Saison to use in mine. Hopefully it will arrive in time for a brew day on Sunday. Can I get a jar of starter wort from you? 1L should be plenty...

[Budzu]

No problem. I would like to get that yeast from you when you make the starter. Friday I can bring wort by, Sunday I will come by and collect active yeast by any means necessary.
Also a Saison wort would be great starter juice so I'd also like to strain out your leftover kettle trub if you don't plan to use it. My starter worts are getting low.

[StubbornMan]

Sure, no problem. Ordered a ton of stuff from Northern Brewer (they had everything in one place for 7.99 shipping) today, so hopefully it will all be here on Friday (maybe Sat).

[Budzu]

In case I die or any of you are interested in getting your own thing going I'm making a list of the equipment needed and where to get it. This first group of items is what you need in order to take a single culture from a slant and propagate it at home to pitching rates.

http://cynmar.com/item_detail.aspx?ItemCode=11520148

http://cynmar.com/item_detail.aspx?ItemCode=11527910

http://cynmar.com/item_detail.aspx?ItemCode=12030895

The step-up process from a slant culture that I use is this: slant -> 10ml sterile wort 24 hours -> (add to) 30ml sterile wort 12 hours -> 100ml on stirplate 12 hours -> 300ml stirred 12 hours -> 300ml or more stirred 12 hours. The steps can be larger but this method will keep the yeast completely active and never stressed. Lager yeasts require a day or two more, and some temperature step-downs as you go. You would want lager yeasts at 55F or less by the time they get to full population.

In addition to these, you would need a stirbar, a stirplate, and a pressure cooker (one as big as you can get).

The above items are all that you need to take full advantage of the resource in my fridge. Like I said before however, most of the time I have no trouble doing those first steps for you with a few days lead time.

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If you are wanting to maintain your own cultures, then you will need some extra items:


http://cynmar.com/item_detail.aspx?ItemCode=11520035

http://cynmar.com/item_detail.aspx?ItemCode=13225101

http://cynmar.com/item_detail.aspx?ItemCode=15025994

http://cynmar.com/item_detail.aspx?ItemCode=CHA80228

http://cynmar.com/item_detail.aspx?ItemCode=13220698

Other helpful items are Mason jars, yeast nutrient (I use wyeast beer nutrient blend), larger flasks like 2L and/or 5L, and if you like lagers, then something bigger like a 2.5 gallon jar (look for "Anckor Hockings Montana jar"). 12 gallon high gravity lagers take an enormous amount of yeast.
Also maybe helpful would be smaller vials. I am moving away from those 24ml vials in favor of 12ml for keeping slants and water cultures. The 24ml vials are still needed for the yeast starters' first step.
The stir bars I acquired were in a 5 pack of different sizes, I found them on ebay for about $25. Building a stirplate is not hard, I can help with that if anyone needs one. I use two, one considerably more powerful (for the 2.5g jar or 6g carboy).
In the future I will be stepping into more detailed yeast processes, which will involve a 500x microscope, glass slides, gram staining equipment, catalase and oxidase compounds, and cell counting chambers. These things can allow you to count cells per volume, and identify strains of bacteria or wild yeast, as well as evaluate your beer or equipment for infections.
I'll be glad to answer any questions mobsters. Cheers!

[StubbornMan]

Well the site says my order was placed and to wait for it to process but the items still show up in my cart...

I guess if it doesn't charge me soon I will try it again. Thanks for the info Budzu.

[Budzu]

I brewed a 12g batch of Clementine the other night. I built the yeast up to a 1.5L starter from a 3 MONTH OLD slant, and pitched it in the wort. I did not oxygenate, and pitched in the low 60's. I only brew at night, and woke up in the morning to find this:

Soft-serve Cali Ale goodness!!