Capturing Wild Yeast Part II - Purifying Wild Yeast

[@Riccardo9245]

this is absolutly brilliant! That is why I like yt: you can still find someone who not only doesn´t show you how to open a car with a potato... but who actually knows what he is talking about. Well done

[@DanABA]

Great stuff! These videos will come in useful for any non-Biologist who wants to catch wild yeast and streak them out. You do a fantastic job at both demonstrating the process and explaining it in laymen terms. Keep up the great videos!

[@manlyfe]

If you do not hop to allow the possibility of a lacto or brett fermentation and get a pellicle formation (actual quite cool/interesting) how do you go about collecting in the loop for the plate? Do you remove the pellicle film first or...? Thanks for the videos

[@SuiGenerisBrewing]

If you don't hop you can get lactobacillus colonies as well. Brett grows fine in the presence of hops. The colonies are a pure, single strain of yeast (or bacteria), so you don't need to scrape off a pelicle first.

[@manlyfe]

@@SuiGenerisBrewing Awesome! Hoping I found something interesting.

[@SuiGenerisBrewing]

@@manlyfe You probably will - just be prepared to screen a lot of colonies

[@pierreswart4686]

Will this protocol work for sourdough yeast isolation aswell? Loved the video bytheway

[@SuiGenerisBrewing]

Yep. Just dilute it in distilled (or otherwise chlorine-free) water, and spread out the water on the plate

[@pierreswart4686]

@@SuiGenerisBrewing Aweome. Thanks so much. Your channel is great

[@AbaquarFoods]

Nice thanks a lot! Will the third video you mentioned be coming out? Also, I am thinking about going back to school to learn this aspect of brewing (yeast management, infection (avoidance of course), sanitizing etc). Does a microbiology cover all this? Is there a better, more directioned, course of study you know about? I'm old so I don't want to spend too much time on things that really won't apply. I'll go the four years if I have to though.

[@SuiGenerisBrewing]

I'm hoping to get the 3rd video out over the xmas break - I've got half the video shot, so its mostly editing and preparing the diagrams left to complete it. As for learning this stuff, a microbiology degree may help, but it depends on where you get it - a program like the one I teach in is largely focused on medical and biotech applications, and as such wouldn't cover much of this. Some programs will cover industrial and food microbiology more thoroughly, and will provide this kind of information in a formal classroom setting. There are also a number of excellent books out there which can be used to learn microbiology techniques - they tend to be bacteria-centric, but many of the methods are applicable to yeast. I use "Brief Microbiology Laboratory Theory & Application" by MJ Leboffe & BE Pierce - its excellent, but there are many other good ones out there.

[@MOLRobocop]

Interesting. I know for mycology, using plates without environmental controls (still-air box, flow-hood) is usually fraught with contamination. Maybe it's a different sort of media. But it's looking like you're getting decent results in open air.

[@SuiGenerisBrewing]

How I do things is how most research and commercial labs (including mycology labs) work. It has nothing to do with the media, and everything to do with technique.

[@osk9060]

Very interesting. How long can you store the yeast sealed like that? And after what time should you seal up a fresh batch for long-term storage?

[@SuiGenerisBrewing]

A month at most. For longer storage I recommend freezing (best) or slants (second-best). I have videos on both of those methods as well.

[@NevetsTSmith]

great video. will you be doing any brew vids?

[@SuiGenerisBrewing]

+Steve Peters I don't know about brew vids; lots of people do those. I've been thinking of doing some short "brewing science" videos, but given how hard it is to find time for my current video series, I'm not sure that another is in the cards.

[@NevetsTSmith]

Well, you've sure made an interesting series thus far. If you ever do get some time on your hands, I'd be stoked to see one of those brewing science videos.

[@DrPastah]

What do you use to feed the yeast? They can't just grow on the plate alone can they?

[@SuiGenerisBrewing]

They will grow on the plate for several weeks. Keep in mind they grow on the surface of the gel, but diffusion will allow them to access nearly all of the nutrients in the agar.

[@fargotroy]

When you mention that you "loop" the yeast, are you actually grabbing the yeast out of the very bottom of your centrifuge tubes? What has fallen out of suspension or are you just dipping the liquid hoping to grab what ever active yeast are still in suspension?

[@SuiGenerisBrewing]

Both work, although you usually want to sample the sediment as the amount in suspension usually doesn't give many colonies - even during active fermentation.

[@fargotroy]

Thanks for the super speedy response!

[@sandergroot7329]

Great video's first of all, really helpfull!. I put some wild yeast (at least I think it was) in a small ample off wort, like in the video. Still after four weeks nothing happend and it still tasted like wort (really sweet). Is it just bad luck or is it just not enough yeast? I will try it againg wit another sample for sure.

[@SuiGenerisBrewing]

After 4 weeks you'd expect some growth. I'd try again.

[@MsBadders]

Very usefull videos. Please can you tell me what's the full name of the loop used. I try find this on inter net and am lost as to where I can buy one fromThanks Richard

[@SuiGenerisBrewing]

+Richard uk You can get them from ebay - they are usually called "bacteriological loop" or "inoculation loop".

[@chefe2152]

Thank you,is there are any chance you could show us how to isolated single yeast cell under microscope and build starter from this? Thanks

[@SuiGenerisBrewing]

Its not really possible to "grab" a single cell with a microscope without some pretty specialized (& expensive) equipment. That said, a single colony grows from a single cell, so I'd you grow up a carefully picked single colony, you've grown up a single cell.

[@chefe2152]

@@SuiGenerisBrewing ag ok,I just got myself a microscope so I'm intending to have se fun with it.Im guessing at least I will be able to tell if Mt sample is contaminated or not?

[@suiderkruisbrewers1998]

I see you open the lids frequently. Are you not scared that other airborne yeast may contaminate your samples?

[@SuiGenerisBrewing]

Not worried, that is what the flame is there for. See my aseptoc technique video for details.

[@musicbymark]

Why do you HOP the wort? yeast don't care about hops. Do you feel that breeds them pre-conditioned to go into battle in the actual brewed wort / fermenter?

[@SuiGenerisBrewing]

+Mark Young Hops suppress the growth of certain types of bacteria (some types of gram positives, such as lactobacillus), so by hopping the wort you can bias what grows on it more towards yeast.

[@musicbymark]

Ahh, interesting. Makes sense, but can't imagine how early brewers every figured that out!

[@Beerformyhorses936]

If you mix common homebrew strains to ferment beer each would contribute their own flavor character, but you wouldn't have a new yeast correct? You would only have the same strains you started with correct?

[@SuiGenerisBrewing]

Beerformyhorses936 correct. You'll have a blend, but not a new strain.

[@rezq3d]

Where do you store the plates after the streaks?

[@SuiGenerisBrewing]

If you seal them with vinyl tape (electrical tape), you can store them in the fridge for 2-3 weeks. After that they tend to decay and dry out

[@rezq3d]

@@SuiGenerisBrewing I mean during the initial growth. You shouldn't seal with vinyl tape during that time, right?

[@SuiGenerisBrewing]

@@rezq3d no seal during the initial growtg. Just put it somewhere dark, draft-free and warm. A shoebox on top of a fridge works well.

[@rezq3d]

@@SuiGenerisBrewing Thanks for your answers

[@russellwhite3415]

Try not to open the lid fully

[@matthewbowles772]

No gloves?

[@SuiGenerisBrewing]

Never, with non-pathogenic organisms. The risk of contaminating your plates while not wearing gloves (assuming you follow standard aseptic techniques and wash your hands prior to working with plates/slants/etc) is very low. In contrast, should you accidentally pass your hand too close to your flame, you can suffer a severe burn caused by the glove melting onto your hand. In the "real" lab we often wear gloves when using a Bunsen burner - when we work with pathogens. In that case the gloves are to protect us, not the sample, with the risk of a burn is considered to be less than the risk of infecting ourselves. In the homebrewing (even probrewing) world, the risk is merely to the samples, so your safety always needs to come first.

[@kulled]

part 1 kzbin.info/www/bejne/rKLGlGyQmrF1jq8