{"id":690,"date":"2012-11-13T16:37:00","date_gmt":"2012-11-13T16:37:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2012\/11\/13\/yeast-banking-ii-methods-to-manage-the-bank\/"},"modified":"2017-09-15T19:08:53","modified_gmt":"2017-09-15T19:08:53","slug":"yeast-banking-ii-methods-to-manage-the-bank","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2012\/11\/13\/yeast-banking-ii-methods-to-manage-the-bank\/","title":{"rendered":"Yeast Banking II: Methods to Manage the Bank"},"content":{"rendered":"

As discussed in my last article<\/a>, I am now managing a yeast bank on behalf of the London Home Brewers Guild<\/a>. In the previous article I outlined the methods we use, and the rational behind using those methods over other conventional methods. In this post, I will outline how the bank itself is run, with detailed protocols for the clean-up, freezing and \u201cwithdrawal\u201d of the yeasts.<\/p>\n

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As mentioned before, these methods have been implemented assuming you have access to the facilities available in a biology lab \u2013 i.e. biosafety cabinet, micropipettes, autoclave, etc. In the future I hope to post an article on how this method can be implemented using the kinds of equipment the average home brewer can access.<\/div>\n
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Methods in this article:<\/i><\/div>\n