Lactobacillus and Pediococcus storage?

Forum for all brewing related questions and information

Moderators: triple-oh_six, yeastmeister

Lactobacillus and Pediococcus storage?

Postby GuitarLord5000 » Sat Apr 17, 2010 9:14 pm

Ok, so I know that you can make yeast slants for long term storage. What do you do for bacteria, though? Will slants work for pedio and lacto, or is there some other method of storage for bacteria?

Cheers,
Dave
User avatar
GuitarLord5000
 
Posts: 348
Joined: Fri Nov 23, 2007 2:15 pm
Location: Carencro, La

Postby aleguy » Sat Apr 17, 2010 11:25 pm

Those bacteria are best kept in live culture, as far as I know. A Lambic or Flanders Red takes a Loooong time to reach it's full potential, so keeping live cultures around isn't usually a problem. Bits of Oak will let you transfer them and the more important Brettanomyces as well. Choose your Brett well. They have VERY different characters.
Never trust a skinny chef, a sober brewer, or a cat with thumbs!
User avatar
aleguy
 
Posts: 2112
Joined: Wed Nov 21, 2007 1:36 pm

Postby GuitarLord5000 » Sat Apr 17, 2010 11:45 pm

Gene clued me in to the fact that the club doesn't have any brett, lacto, or pedio bugs in storage. I had planned on buying one of the bug mixes from WY or WL, but I figured since I was gonna be buying yeast anyway, I could just buy the separate pure cultures and contribute to the club yeast bank. There's no point in buying pure bacterial cultures if we don't have an easy way of maintaining them for the club, though. Brett is a wild yeast, so making slants of them would be no problem. I just wasn't sure about the lacto and pedio.
Live culture = make a starter and just save some in a sterile vial? Cause I can definitely do that.
User avatar
GuitarLord5000
 
Posts: 348
Joined: Fri Nov 23, 2007 2:15 pm
Location: Carencro, La

Postby aleguy » Sun Apr 18, 2010 6:11 am

We should have a Brett culture that is supposed to make fruity flavors instead of barnyardy. Yeasty said he bought it. As far as I know, that package was never opened.
IF you want Lacto and Pedio, Just mash a pound or so of grain and leave it outside for three or four days. You'll get some. It's on the grain already.
Never trust a skinny chef, a sober brewer, or a cat with thumbs!
User avatar
aleguy
 
Posts: 2112
Joined: Wed Nov 21, 2007 1:36 pm


Return to DeadYeast Main Forum

Who is online

Users browsing this forum: Bing [Bot] and 3 guests

cron