{"id":86,"date":"2017-06-07T16:37:02","date_gmt":"2017-06-07T16:37:02","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/?page_id=86"},"modified":"2017-10-05T12:23:44","modified_gmt":"2017-10-05T12:23:44","slug":"yeast-bank","status":"publish","type":"page","link":"https:\/\/suigenerisbrewing.com\/index.php\/yeast-bank\/","title":{"rendered":"Yeast Bank"},"content":{"rendered":"\n\n\n\n
\"Map<\/a><\/td>\n<\/tr>\n
Map of a few of my successful yeast exchanges<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
Please note:\u00a0<\/b>The yeast exchange is on an indefinite \u00a0hiatus<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

I manage a large & growing yeast bank. I am always interested in trades to expand this bank and enrich the banks of my fellow home brewers. \u00a0Indeed, through these trades this yeast bank has accumulated several rare and unusual yeasts – plus an enormous number of commercial strains. A full list yeast in my yeast bank can be found at the bottom of this webpage.<\/p>\n

I exchange yeasts using a\u00a0new mailer system<\/a>\u00a0similar to the old system which whose description can still be found on my blog: \u00a0outline of the old system<\/a>, and \u00a0optimizations<\/a>. This system is much cheaper then sending slants or plates, as the yeasts are sent via conventional letter mail. However, it does require sterile mailers – and I am more than happy to send empty mailers for yeast to be returned on. Before contacting me please read the above articles to ensure you have what is required to share yeasts.<\/p>\n

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How to Contact Me:<\/h3>\n

I can be contacted at:<\/p>\n

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\"bryan\" \"ampersat\"\"suigenerisbrewing\"\"domain\"<\/p>\n<\/div>\n

Obviously you must replace the stuff in the curly brackets with the appropriate symbols.<\/p>\n

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The Yeasts:<\/h3>\n
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I have divided my collection into two separate yeast banks:<\/p>\n

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  1. Commercial Yeast Bank:\u00a0Yeasts from companies such as Wyeast and White Labs, as well as bottle cultures\u00a0 from commercial breweries.<\/li>\n
  2. Wild Yeast Bank: Yeasts isolated from the “wild” by home brewers such as you and I.\u00a0This does not include wild yeasts harvested from spontaneously fermented commercial beers.<\/li>\n<\/ol>\n<\/div>\n
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    Commercial Yeast Bank:\u00a0
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    Reading the Table:<\/strong><\/em><\/p>\n<\/div>\n

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    • ID #:<\/strong>\u00a0This identifies the yeast in the bank; please use this number when ordering.<\/li>\n
    • Name:<\/strong>\u00a0The yeast’s name<\/li>\n
    • Source\/Source ID:<\/strong>\u00a0Where the yeast came from, and if a commercial yeast, the manufacturers product code<\/li>\n
    • Details:<\/strong>\u00a0Description of the yeast<\/li>\n
    • Temp range:<\/strong>\u00a0Preferred fermentation temperature range, in Celsius<\/li>\n
    • Att.:<\/strong>\u00a0Expected attenuation in a healthy ferment<\/li>\n
    • Flocc.:<\/strong>\u00a0How flocculant the yeast is.<\/li>\n
    • % Vol:<\/strong>\u00a0Alcohol tolerance under normal fermentation conditions, in % alcohol by volume.<\/li>\n<\/ul>\n