LOL, no, I meant by freezing in a proper yeast bank with glycerine to prevent cell damage.You cannot freeze these and expect good things... At least not by just simply putting a smackpack in the freezer.
Wyeast Private Collection
#21
Posted 31 March 2009 - 07:13 PM
#22
Posted 31 March 2009 - 07:14 PM
#23 *_Guest_Blktre_*
Posted 31 March 2009 - 07:17 PM
I know your source and can go right to it.....thanks for starting it!I should have a local, year-round source for 2450 soon. I'll keep you posted.
#24
Posted 31 March 2009 - 08:14 PM
He also has 1026.I know your source and can go right to it.....thanks for starting it!
#25
Posted 02 April 2009 - 03:10 PM
#26
Posted 02 April 2009 - 03:14 PM
*looks around cautiously*Psst, where?He also has 1026.
#28
Posted 02 April 2009 - 03:31 PM
#29
Posted 02 April 2009 - 05:08 PM
When it happens, everyone will know.*looks around cautiously*Psst, where?
#30
Posted 03 April 2009 - 09:12 AM
#31
Posted 03 April 2009 - 11:18 AM
#32
Posted 03 April 2009 - 01:10 PM
#33
Posted 03 April 2009 - 01:41 PM
#34
Posted 13 April 2009 - 03:56 PM
#35
Posted 14 April 2009 - 08:50 AM
I made sure to slant up the 1026 so I will never be without it again! I love that stuff!I used 3711 last year as well. It was a nice yeast. Wow if 1026, 2450 and 3711 went year round. That would be sweet
#36
Posted 14 April 2009 - 10:41 AM
Agreed. And so much better-behaved than WLP565.I used 3711 last year as well. It was a nice yeast.
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