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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

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Baums
11/29/06 11:32 AM  
Long term storage of Brett, Lacto
Someone surely knows how to store brett and lacto cultures at home for a long time (say, a year) without a -80 freezer. Can you tell me how?

Al B
12/01/06 09:06 AM  
Re: Long term storage of Brett, Lacto
No problem Baums.

Many Bretts survive pretty well in refrigerator, however, some strains may be sensitive to extreme pH over the long haul. For long term storage, an addition of 0.5 -1.0% Calcium carbonate for buffering will help.

Lactobacillus is even easier. Just refrigerate.

Pediococcus can be tricky as it does not like any oxygen at all, but if you subculture and measure pH, you know its viable.

Al Brett

Baums
12/01/06 09:18 AM  
Re: Long term storage of Brett, Lacto
Thanksa lot Al. I have one question: do these tips refer to slants, or are you talking about refrigerating some kind of starter or slurry?
Al B
12/01/06 11:27 AM  
Re: Long term storage of Brett, Lacto
You could do either, but the Lacto will do better in liquid and Pedio must be anaerobic. I can be more specific and detailed if you are interested.

I normally (do to lazyness) refridgerate a slurry. When ready, I'll prepare frsh starters and inoculate to get them going again. On occasion, I'll subculture on agar plates (easy for me) for viability and purity.

Baums
12/01/06 01:09 PM  
Re: Long term storage of Brett, Lacto
So am I correct in thinking the following approaches are reasonable?

Lacto:

- pitch a bit from Wyeast tube into 50 mL tube with 30 mL sterile 1040 wort

- let stand at room temp for 3 days with loose cap

- tighten cap and store in the fridge.

Brett:

- pitch a bit from Wyeast tube into 50 mL tube with 30 mL sterile 1040 wort buffered with 1% CaCO3

- shake to aerate

- let stand at room temp for 3 days with loose cap

- tighten cap and store in the fridge.

Any reason I can't put CaCO3 in the lacto wort as well?

Thanks

Al B
12/01/06 01:18 PM  
Re: Long term storage of Brett, Lacto
Lacto:

Thats OK, no need to have a loose cap (they are microaerophilic and don't really need O2). CaC03 should not affect them. Some strains will produce some C02 during growth, but not as much as yeast. No worries, they are hardy.

Bretts: 7 days would be better. Again, don't worry.

Baums
12/13/06 10:17 AM  
Re: Long term storage of Brett, Lacto
One more question for Al (or anyone)...

In Wild Brews there is a chart showing lactobacillus will stop producing acid (and hints that they might possibly die?) when they have raised the lactic acid levels to 1%. I believe their metabolism (at least the homofermentative variety I am interested in) is such that sugar is fermented to lactic acid almost gram-for-gram (true?). Does this mean that I should expect trouble if my media has more than 1P fermentable sugar?

Al, maybe I should have taken you up on your offer for more details.

Al B
12/13/06 03:45 PM  
Re: Long term storage of Brett, Lacto
Let me take a look at that Wild brews chapter, but off-the-cuff, one could reason to use a starter with low gravity and supplement with yeast nutrient (so there is plenty of essential nutrients for long term stability.

The homofermentive variety I assume you mean L. delbrueckii where only lactic is produced. If delbrueckii is what you want to hold onto, why not maintain it in the medium supplied by Wyeast (and use alittle at a time). That medium should hold Lacto stable - but sooner or later..........all bugs die off. Either way, delbrueckkii should hold on at refridge. temp.

PS - I am holding delbrueckii in its Wyeast pitch tube as a stock culture, and using alittle when needed.

Hope that helps.

Al lactoBacillus

 
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