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==Equipment==
===General (links to other pages)===
* [[Nonconventional Yeasts and Bacteria]]
* [[Quality Assurance]]
* [[Microscope]]
* [[Microscope#Using_a_Microscope|How To Use a Microscope]]
* [[PH_Meter|pH Meter]]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2365023236859210/ MTF thread on advice for what kind of pipette to get for cell counting.]
* [http://www.terifahrendorf.com/Lab-Manual.pdf Teri Fahrendorf’s "Small Brewery Lab Procedures Manual"]
* [https://coloradobeer.org/tech-safety-post/so-you-want-to-add-a-brewing-lab/ Colorado Brewers Guild "So You Want to Add a Brewing Lab?"]
===Bunsen Burner===
https://www.facebook.com/groups/MilkTheFunk/permalink/2069735766387960/
[https://www.youtube.com/watch?v=T0vxVwG7Oi0 "PCR Basics For Brewers", presentation by Escarpment Labs.] ====Diastatic strains of ''S. cerevisiae'' var. ''diastaticus''====
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1888017211226484/?comment_id=1907916755903196&comment_tracking=%7B%22tn%22%3A%22R9%22%7D MTF thread on identifying diastatic strains of ''Saccharomyces cerevisiae'' var. ''diastaticus'' using "Instagene".] Richard Preiss warns of [https://www.facebook.com/groups/MilkTheFunk/permalink/2149139905114212/?comment_id=2150233945004808&reply_comment_id=2150769964951206&comment_tracking=%7B%22tn%22%3A%22R1%22%7D false positives] when using STA1 PCR.** See also: [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticusDiastatic_strains_of_Saccharomyces_cerevisiae|diastatic strains of ''S. cerevisiae'' var. ''diastaticus'']].
===Titratable Acidity Meter===
* MRS media and some other media types are not food grade, and should only be used for initial propagation from frozen stocks (and afterwards decanted or pelleted) or for making agar for isolation. MRS media should not be used for large propagation such as starters or yeast propagators at breweries <ref>Nick Impellitteri. Private correspondence with Dan Pixley. 03/23/2020.</ref>.
* Richard Preiss from [[Escarpment Laboratories]] reported better agar results when limiting autoclave times to 15 minutes for recipes that include copper-containing ingredients <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2874530432575152/?comment_id=2874872599207602&reply_comment_id=2874886849206177&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook group thread about making agar. 08/27/2019.]</ref>.
* Cycloheximide will inhibit ''Saccharomyces'' and ''Brettanomyces'' at 100µg/ml <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/4744159795612197/?comment_id=4744240825604094 Christophe Pichon. Milk The Funk Facebook post regarding acetic acid bacteria isolation. 06/30/2021.]</ref>.
See also:
Catalase enzyme can be spread onto MRS media to assist with culturing so-called "viable but non-culturable" (VBNC) bacteria cells; see [[Quality_Assurance#Viable_But_Nonculturable|the Quality Assurance page for details]].
See also: [https://www.facebook.com/groups/MilkTheFunk/posts/5310978085597029 Zach Taggart offers QC tips on testing ''Lactobacillus'' growth using modified MRS agar plating and recording morphology].
'''NBB Media'''
'''HLP Media'''
Developed by the ASBC and BA. Hsu’s Lactobacillus and Pediococcus (HLP) media can be employed to screen for common beer spoilers, while selecting against other organisms, such as yeast, gram negative bacteria and aerobic microbes. This video outlines the ASBC Methods of Analysis technique for utilizing HLP media in a brewery. The benefit of this media is that it doesn't need to be autoclaved or incubated anaerobically, so it is a good option for small breweries with limited lab equipment.
|}
'''Wild Yeast Medium from [https://academic.oup.com/femsyr/article/15/3/fov002/544271?login=true Sylvester et al. 2015]'''
{| class="wikitable"
|-
| Ammonium sulfate || 5 grams
|-
| Synthetic Complete Dropout mix (US Biological) || 1 gram
|-
| Yeast Nitrogen Base without amino acids, Carbohydrate & w/o AS (US Biological) || 1.72 grams
|-
| Ampicillin || 0.1 grams
|-
| Chloramphenicol || 0.03 grams
|-
| Glucose || 8% or 0.8%
|-
|}
'''LCYM/LCSM Media''' (for wild yeast and diastatic strains of [[Saccharomyces#Saccharomyces_cerevisiae_varDiastatic_strains_of_Saccharomyces_cerevisiae|''S._diastaticus|diastaticuscerevisiae'']]) <ref>[http://himedialabs.com/TD/M2027.pdf Himedia LCSM technical Data Sheet. Retrieved 01/04/2019.]</ref>
{| class="wikitable"
|-
|}
'''Omega-optimized LCYM Media''' (Autoclaved for no longer than 15 minutes to preserve copper-containing ingredients. This media is specifically for detecting [[Saccharomyces#Saccharomyces_cerevisiae_varDiastatic_strains_of_Saccharomyces_cerevisiae|diastatic strains of ''S._diastaticus|diastaticuscerevisiae'']]; reported more reliable detection than regular LCSM and Weber diastaticus media; see [https://www.facebook.com/groups/MilkTheFunk/permalink/2874530432575152/ this MTF thread] by Laura Burns from [[Omega Yeast Labs]] and the [https://omegayeast.com/news/improved-functional-assays-and-risk-assessment-for-sta-strains-of-saccharomyces-cerevisiae associated write up])
{| class="wikitable"
|-
|-
| Yeast Extract || 4 grams
|-
| Agar || 20 grams
|-
| Distilled/De-ionized Water || Fill to 1000 mL
|}
'''Escarpment CSSM''' (A modified version of the Omega LCYM Media. This media is specifically for detecting [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strains of ''S. cerevisiae'']]; Also reported to culture beer strains of ''Brettanomyces'', ''Pichia'', and other wild yeasts<ref>[https://www.facebook.com/groups/MilkTheFunk/posts/5844925622202270/?comment_id=5852798014748364 Shawn Savuto. Milk The Funk Facebook group post on Escarpment Labs CSSM. 05/05/2022.]</ref> - see [https://cdn.shopify.com/s/files/1/0323/8825/1780/files/TQ-58-2-0611-01_1.pdf?v=1631327125 this MBAA paper].)
{| class="wikitable"
|-
! Chemical !! Usage Amount
|-
| Ammonium sulfate || 0.5 grams
|-
| potassium phosphate dibasic || 0.5 gram
|-
| Cupric sulphate (anhydrous) || 0.6 grams
|-
| Maltose || 0.5 grams
|-
| potato starch (Alfa Aesar no.213400) || 20 grams
|-
| Peptone || 2 grams
|-
| Liquid malt extract (Briess Ultralight) || 2 grams
|-
| Yeast extract || 4 grams
|-
| Agar || 20 grams
===''Brettanomyces''===
A few different media can be used to isolate ''[[Brettanomyces]]'' but DBDM medium is commonly used. WLD with additions of cycloheximide can also be used. A simple Malt agar with cycloheximide has been shown to grow ''Brettanomyces'' that has been adapted to the brewing environment more efficiently than Dekkera medium (recommended by the European Brewing Convention, but not listed here) and [https://foodsafety.neogen.com/pdf/acumedia_pi/7574_pi.pdf universal beer medium] (recommended by the Brewery Convention of Japan; also not listed here) <ref>[https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2008-0917-01 Effects of Beer Adaptation on Culturability of Beer-Spoilage Dekkera/Brettanomyces Yeasts. Koji Suzuki, Shizuka Asano, Kazumaru Iijima, Tomoo Ogata, Yasushi Kitagawa & Tsunehiro Ikeda. 2018.]</ref>. DBDM may not allow all strains of ''Brettanomyces'' to grow <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2538786349482897/?comment_id=2538810702813795&reply_comment_id=2538942496133949&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Richard Preiss. Milk The Funk Facebook group thread on DBDM medium. 03/01/2019.]</ref>. The [https://cdn.shopify.com/s/files/1/0323/8825/1780/files/TQ-58-2-0611-01_1.pdf?v=1631327125 Escarpment CSSM media] for diastatic ''S. cerevisiae'' is reported to also be a good growth medium for beer strains of ''Brettanomyces'' (see [[Laboratory_Techniques#Saccharomyces|''Saccharomyces'']] above).
Renouf et al. (2007) and Comitini et al. (2019) demonstrated that an "enrichment ''Brettanomyces bruxellensis''" media called EBB is more efficient at first growing up ''Brettanomyces'' before trying to culture it on DBDM. ''Brettanomyces'' was allowed to grow for 80 days in the EBB media, and then streaked onto DBDM for selection for ''Brettanomyces'' (other wild yeast such as ''Hanseniaspora'' and ''Pichia'' grew much more readily than ''Brettanomyces'' that was cultured from wine grapes) <ref>[https://www.sciencedirect.com/science/article/pii/S0944501306000231?via%3Dihub Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries. Vincent Renouf, Aline Lonvaud-Funel. 2007. DOI: https://doi.org/10.1016/j.micres.2006.02.006.]</ref><ref>[https://www.frontiersin.org/articles/10.3389/fmicb.2019.00415/abstract Occurrence of Brettanomyces bruxellensis on grape berries and in related winemaking cellar. Francesca Comitini1, Lucia Oro, Laura Canonico, Valentina Marinelli, Maurizio Ciani. 2019. DOI: 10.3389/fmicb.2019.00415.]</ref>.
Due to the slow growth of ''Brettanomyces'' on traditional growth media, a new technique called ''indirect impedance'', which utilizes electrical currents to measure the impedance of the electricity caused by microorganisms, has been proposed as a way to detect ''Brettanomyces'' in wine <ref>[https://www.mdpi.com/2673-8007/1/2/24 van Wyk, S.; Silva, F.V.M. Enumeration of Brettanomyces in Wine Using Impedance. Appl. Microbiol. 2021, 1, 352-360. https://doi.org/10.3390/applmicrobiol1020024.]</ref>.
See also: [[Wild_Yeast_Isolation#Wild_Brettanomyces|Wild Isolation of ''Brettanomyces'']].
'''YPD'''
See [https://suigenerisbrewing.com/index.php/2022/11/02/this-is-the-wild-brettanomyces-your-are-looking-for/ this article] by Dr. Bryan Heit on using a modified YPD media that is cheaper and easier to prepare than WLN, along with techniques to help improve the chances of culturing wild ''Brettanomyces'' while mostly eliminating other yeasts and mold.
{| class="wikitable"
|-
! Chemical !! Usage Amount
|-
| Yeast Extract || 10 grams
|-
| Peptone || 20 grams
|-
| Dextrose || 20 grams
|-
| Agar(optional) || 15 grams
|-
| Distilled Water || Fill to 1000 ML
|}
'''EBB Media Recipe'''
<youtube height="200" width="300">76xnhjkt5bA</youtube>
===Liquid Slurry===
* [https://www.masterbrewerspodcast.com/189 MBAA Podcast episode 189 "Long Term Yeast Storage" with Matt Couch; storing yeast slurries with monopotassium phosphate and sunflower oil.]
==Propagators==
<youtube height="200" width="300">g0GE3oTMZrY</youtube>
<youtube height="200" width="300">mCOtWztCObY</youtube>
<youtube height="200" width="300">RUOePCX0DKY</youtube>
<youtube height="200" width="300">Kh_McZnTHg4</youtube>
===Making Agar Plates===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1341845122510365/ Mark Trent details his method for isolating ''Brettanomyces'' from ''Saccharomyces'' from dregs or other mixed cultures.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3298177256877132/ Ruth Barry details her process for isolating individual strains in a mixed culture with the goal of characterizing each strain for a more controlled mixed fermentation.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3754592574568929/ Cory Widmayer's guide to yeast isolation and media growth techniques, with an example of ''S. pombe'' and tips for ''Brettanomyces'', ''Z. bailii'', and others.]
* See [[Wild_Yeast_Isolation#Isolating|Wild Yeast Isolation]].
* See [[Lactobacillus#Selecting_for_on_Agar|isolating ''Lactobacillus'']].
* Cell Density Equation:
: <youtube height="200" width="300">One0wc95kk8</youtube>
* Semi-Automated Cell Counting:
: <youtube height="200" width="300">f6TwzVAKMZQ</youtube>
Various other tips:
* Propagation techniques:
: <youtube height="200" width="300">YMDw6xj1uvo</youtube>
* [https://www.masterbrewerspodcast.com/239 "Yeast Propagation at Urban Chestnut" interview with Florian Kuplent of Urban Chestnut on MBAA Podcast episode #239.]* [https://www.themadfermentationist.com/2022/11/small-craft-brewery-yeast-management.html "Small Craft Brewery Yeast Management," by Michael Tonsmeire.]
Various other tips:
* When propagating yeast in an Erlenmeyer flask, use a flask that allows for plenty of headspace. This allows for a thinner layer of foam and thus more oxygen diffusion. Set the stir plate or shaker to the highest speed that doesn't produce a lot of foam. A good general rule of thumb is to use a flask that allows for 20-33% starter volume and 66-80% headspace (ideally 20% starter volume and 80% headspace). For example, for a 1L starter, use a 3L, 4L, or 5L flask (ideally 5L). More volume can be used with a Fernbach or a baffled flask, but these require a shaker table. When propagating yeast for use in beer, use wort and a magnesium and zinc nutrient for best yeast propagation practices. Cover the flask with foil (or [https://www.facebook.com/groups/MilkTheFunk/permalink/1034954619866085/ foam stoppers] if fruit flies are a problem) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1986378521390352/ Various MTF members. Milk The Funk Facebook thread started by Jon Stanley on Erlenmeyer flask usage for yeast starters. 02/12/2018.]</ref>.
<youtube height="200" width="300">9LXEAZbei_8</youtube>
===Hybridization and Modification===
* [https://www.facebook.com/groups/592560317438853/?multi_permalinks=5776258545735645 Kristoffer Krogerus explains his published technique of "return-to-growth" to improve brewing yeast genetics.]
==Shipping Cultures==
==Laboratory Information Management Systems==
* [http://brewerypi.com/ Brewery Pi] (open source, but still in development; sponsored by Deschutes).
==Chemistry==
* [https://www.facebook.com/groups/MilkTheFunk/posts/5384596774901826/ Ehren Schmidt shares examples of using paper chromatography to test for malic acid.]
==Historical==
===External Resources===
* [https://journals.asm.org/doi/pdf/10.1128/jmbe.00336-21 Bootleg Biology: a Semester-Long CURE Using Wild Yeast to Brew Beer.]
* [https://www.brewerspublications.com/products/yeast-the-practical-guide-to-beer-fermentation "Yeast: The Practical Guide to Beer Fermentation," by: Chris White and Jamil Zainasheff.]
* [http://traffic.libsyn.com/basicbrewing/bbr07-27-17homelab01.mp3 BasicBrewing interview with Zack Taggart, lab manager at 42 North Brewing, on how to set up our own homebrew lab to analyze yeast health and count cell population (part 1)] and [http://traffic.libsyn.com/basicbrewing/bbr08-17-17homelab02.mp3 isolating, propagating, and storing yeast and bacteria (part 2)].
* [http://www.brewingscience.com/PDF/BSI_brewers_lab_handbook.pdf "Brewers' Laboratory Handbook: Brewing Without the Blindfold™", by Brewing Science Institute.]