Changes

← Older edit

Laboratory Techniques

25,488 bytes added, 16:32, 5 November 2022

no edit summary

This ~~page will focus~~ focuses on home lab and small brewery lab techniques.

==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/1890961490932056/ DeWayne Schaaf's DIY burner and gas setup with parts list.]

===Density Meter===

Density Meter's are a much more accurate tool for testing things like ethanol content as well as other things that can be useful in a brewery setting. [~~http~~https://www.anton-paar.com/us-en/products/details/intrinsically-safe-portable-density-~~meter~~meters-~~dmatm~~dma-35-ex-and-ex-petrol/~~/?tx_products_product%5Baction%5D=show&cHash=4a7c2c25b4b0103d39f889b1c25ebbfb~~ Anton Paar ~~Portable~~ Density Meter]

===Dissolved Oxygen Meter===

Dissolved oxygen meters play a large role in brewery QC of the final packaged products as well as oxygenation of wort pre-fermentation. Although cheaper DO meters can be used to find the PPM(parts per million) of oxygen in the wort pre-fermentation, more expensive advanced equipment is needed post fermentation as you'll need equipment that is capable of reading much lower levels of DOon a ppb level. When monitoring DO its crucial to be under 100 ppb packaged DO and for hop driven beers its ideal to be under 50 ppb or else you risk oxidation and other off flavors associated with oxygen. During DO packaging testing, Justin Amaral found that breweries have issues with DO coming directly from their canning/bottling system. The most common factor found in high DO readings was in proper purging of lines when starting up the machines or taking a break as well as mechanical failure.

===Orbital Shaker===

===PCR/qPCR===

https://www.minipcr.com/product/minipcr-dna-discovery-system/

https://www.facebook.com/groups/MilkTheFunk/permalink/1888017211226484/ - Under Joe I's comment

https://www.weberscientific.com/beer-spoilage-micro-test-kit-microbiologique (see [https://www.facebook.com/groups/MilkTheFunk/permalink/2031921050169432/ this MTF thread]).

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''====

* [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'' 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#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strains of ''S. cerevisiae'']].

===Titratable Acidity Meter===

===UV/VIS Spectrophotometer===

A Spectrophotometer can be used for an array of tests. They are commonly used to analyze SRM, IBU, ethanol content and other wort compositions. They can also be used for cell counts as well as other microbiology facets.

===UV Plate Cooling Cabinet===

==Growth Media==

===General Notes===

* 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:

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1697319680296239/ MTF tips on autoclaving wort extract based media in such a way that prevents precipitation and darkening.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1320512184643659/ MTF tips on what media to use for wild yeast isolation.]

* For techniques on separating yeast strains from themselves and from bacteria, see [[Laboratory_Techniques#Yeast.2FBacteria_Isolation|Yeast/Bacteria Isolation]].

* To detect ''[[Brettanomyces]]'' in a ''[[Saccharomyces]]'' culture, WLN (or WLN along with DBDM) or even something as cheap as YPD can be used because ''Saccharomyces'' will show significant colony growth at 3 days, while ''Brettanomyces'' colonies will grow at 5-10 days <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1957870547574483/ Richard Preiss, Justin Amaral, and Lance Shaner. Milk The Funk Facebook thread on detecting Brettanomyces in a Saccharomyces culture. 01/18/2018.]</ref>.

Reference on DBDM: https://www.facebook.com/groups/MilkTheFunk/permalink/1805210829507123/?comment_id=1805397166155156&comment_tracking=%7B%22tn%22%3A%22R%22%7D

===''Lactobacillus/Pediococcus''===

See [[Lactobacillus#Selecting_for_on_Agar|Rogosa SL Agar]].

'''MRS Media'''

| Distilled/De-ionized Water || Fill to 1000 ML

|}

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'''

NBB media can also be used to help detect/isolate spoilage bacteria. This is a pre-made media by Doehler. More info can be found at [https://www.doehler.com/en/our-portfolio/integrated-solutions/service-solutions/culture-media-for-microbial-detection/dmdr-product-range/nbbr.html NBB Media]. Although ASBC suggests this media its most likely favored by them as their recommendations are generally products sold by Siebel. After a quick discussion with Richard Preiss cheaper media can be used to reach the same goals. Using HLP, WLN w/ cycloheximide and tween 80, and MRS w/ cycloheximide and tween 80 you can achieve the same results as using the array of NBB media available.

'''ABD Media'''

Advanced beer-spoiler detection medium (ABD), which is basically MRS with some of the MRS substituted for beer, has reportedly been shown to be a better growth medium for beer-spoiler LAB which have adapted to the brewing environment and are difficult to grow on other media. This media also has the advantage of inhibiting the growth of other microorganisms that are not beer spoilers. In order to grow some very slow growing strains, microcolony methods using carboxyfluorescein diacetate (CFDA) and species-specific fluorescence ''in situ'' hybridization (FISH) allows detection of slow-growing strains of LAB within 3 days, although the CFDA and FISH approaches require special equipment that might not be available for some QC laboratories <ref>[https://www.ncbi.nlm.nih.gov/pubmed/18070034 Development of detection medium for hard-to-culture beer-spoilage lactic acid bacteria. Suzuki K, Asano S, Iijima K, Kuriyama H, Kitagawa Y. 2008.]</ref><ref>[https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00454.x 125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria. Koji Suzuki. 2011.]</ref>.

{| class="wikitable"

|-

! Chemical !! Usage Amount

|-

| MRS broth (powder) || 2.61 grams

|-

| Sodium acetate || 0.5 grams

|-

| Clycloheximide || 10 milligrams

|-

| Agar || 15 grams

|-

| Beer (presumably lager beer with low IBU) || 1000 milliliters

|-

| Final pH || 5.0

|-

|}

'''[[The Yeast Bay]] Media'''

Nick Impellitteri from [[The Yeast Bay]] shared his formulation for a 1 liter formulation <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3360639773964213/?comment_id=3360874993940691 Nick Impellitteri. Milk The Funk Facebook group post on his Lactobacillus growth media formulation. 03/20/2020.]</ref>.

{| class="wikitable"

|-

! Chemical !! Usage Amount

|-

| Dextrose || 25 grams

|-

| Fermaid O nutrient || 10 grams

|-

| CaCO3 || 2.5 grams

|-

| Apple Juice (no preservatives) || 100 milliliters

|-

| Tomato Juice || 20 milliliters

|-

| Tween 80 || 1 milliliter

|-

| Distilled Water || 1 liter

|-

| Final pH || 6.2-6.3

|-

|}

'''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.

<youtube>BNzOzDC1oWo</youtube>

See also: [https://www.brewersassociation.org/educational-publications/asbc-methods-of-analysis-training-videos/ ASBC Methods of Analysis Training Videos] and [https://www.masterbrewerspodcast.com/045 MBAA Podcast episode with Eric Jorgenson].

====Misc====

See also [[Lactobacillus#Samuel_Aeschlimann.27s_Starter_Procedures|''Lactobacillus'' starters]] for food safe, brewery-friendly formulations.

===''Saccharomyces''===

A wide variety of media can be used for ''Saccharomyces''. Bromocresol Green can also be added to these media, as in the commercial WLN formulation. Most ''Saccharomyces'' cannot metabolize this dye, causing the colonies to stain green. Chloramphenicol can also be added to eliminate bacterial growth<ref name="Cubillos_2019">[https://onlinelibrary.wiley.com/doi/10.1002/yea.3380 Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers. F.A. Cubillos, B. Gibson, N. Grijalva‐Vallejos, K. Krogerus, J. Nikulin. 2019. DOI: https://doi.org/10.1002/yea.3380.]</ref>. Although not all of these media are specifically for your average brewers ''Saccharomyces'', most strains should have no issues growing.

'''YPD Media'''

|-

| Distilled Water || Fill to 1000 ML

|}

'''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#Diastatic_strains_of_Saccharomyces_cerevisiae|''S. cerevisiae'']]) <ref>[http://himedialabs.com/TD/M2027.pdf Himedia LCSM technical Data Sheet. Retrieved 01/04/2019.]</ref>

{| class="wikitable"

|-

! Chemical !! Usage Amount

|-

| Ammonium chloride || 0.5 grams

|-

| Dipotassium ortho phosphate || 1.1 grams

|-

| Cupric sulphate (anhydrous) || 0.55 grams

|-

| Dextrose || 10 grams

|-

| DME || 2 grams

|-

| Peptone || 2 grams

|-

| Yeast Extract || 4 grams

|-

| Agar || 20 grams

|-

| Distilled/De-ionized Water || Fill to 1000 mL

|}

'''Omega-optimized LCYM Media''' (Autoclaved for no longer than 15 minutes to preserve copper-containing ingredients. This media is specifically for detecting [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strains of ''S. cerevisiae'']]; 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"

|-

! Chemical !! Usage Amount

|-

| Ammonium sulfate || 0.5 grams

|-

| Dipotassium ortho phosphate || 1 gram

|-

| Cupric sulphate (anhydrous) || 0.6 grams

|-

| Dextrose || 10 grams

|-

| DME || 2 grams

|-

| Peptone || 2 grams

|-

| 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

|-

| Distilled/De-ionized Water || Fill to 1000 mL

|}

===''Brettanomyces''===

A few different ~~medias~~ media can be used to isolate ''[[Brettanomyces]]'' but DBDM ~~media~~ 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'''{| class="wikitable"|-! Chemical !! Usage Amount |-| Red grape juice (possibly replaceable with DME?) || 200 mL/L|-| Ethanol || 40 mL/L|-| Malt extract || 1.5 g/L|-| Yeast extract || 1.5 g/L|-| (NH4)2 SO4 (sourced from Sigma-Aldrich) || 0.5 g/L|-| MgSO4 || 0.2 g/L|-| Tween 80 || 0.5 mL/L|-| Biphenyl (limits mold) || 0.2 g/L (w/v)|-| Chloramphenicol (limits bacteria) || 0.05 g/L (w/v)|-| Adjust pH to 5.0 with sodium hydroxide || |-|} Notes: gentle agitation during growth (120 rpm).

'''DBDM Media Recipe'''

| Agar || 20 grams

|-

| Distilled Water || Fill to 1000 MLmL

|}

| Agar || 20 grams

|-

| Distilled Water || Fill to 1000 MLmL|} '''Malt Agar Media Recipe''' [http://himedialabs.com/TD/M1964.pdf Click here] for directions on how to make this medium. The below recipe is using the [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2008-0917-01 Suzuki (2008)] recipe instead of the recipe in the linked directions. {| class="wikitable"|-| Malt extract || 30 grams|-| Cycloheximide || 0.01 grams|-| Agar || 15 grams|-| Distilled Water || Fill to 1000 mL|-

|}

~~===Misc~~'''Yeast Growth Media''' This is a simple non-synthetic yeast growth media shared by Cory Widmayer on Milk The Funk, and is based off of [https://academic.oup.com/femsyr/article/13/1/34/~~Other===~~* 544881 Leite et al. (2013)]. See [https://www.facebook.com/groups/MilkTheFunk/permalink/~~1697319680296239~~3328794017148789/ Widmayer's post on MTF ~~tips~~ ] for directions on ~~autoclaving wort extract based~~ using this media (requires aeration; the batch feeding process may not be necessary, see comments by Dr. Bryan Heit). This media ~~in such a way that prevents precipitation~~ and ~~darkening~~method are claimed to grow ''Brettanomyces'' very quickly.]* For techniques Widmayer also provides a synthetic version of the recipe on ~~separating yeast strains from themselves and from bacteria, see [[Laboratory_Techniques#Yeast~~the MTF post.~~2FBacteria_Isolation~~ {| class="wikitable"|-| Glucose or another sugar type || 100 grams|-|Yeast~~/Bacteria Isolation]].~~Extract || 90 grams|-| Distilled Water || Fill to 1000 mL|-|}

~~Reference on DBDM:~~ ====Misc====* [https://www.~~facebook~~sciencedirect.com/~~groups~~science/~~MilkTheFunk~~article/~~permalink~~abs/~~1805210829507123~~pii/~~?comment_id=1805397166155156&comment_tracking=%7B%22tn%22%3A%22R%22%7D~~S0168160519303460 A simple procedure for detecting ''Brettanomyces bruxellensis'' in wine environment by RNA-FISH using a novel probe.]

==Storage==

* For ''Brettanomyces'' storage, see [[Brettanomyces#Storing_Brett|Storing ''Brettanomyces'']].

* For ''S. cerevisiae'' storage, see [[Saccharomyces#Storage|''Saccharomyces'' Storage]].

===Isotonic Sodium Chloride===

Isotonic Sodium Chloride is a saline solution which can be used for storage of microbes. Depending on the species, survivability times can range. It should be kept cold just above freezing. Most ''Saccharomyces'' strains handle this storage well and can be stored for 2 years like this before needing to re-propagate and re-banking. After one year ''Lactobacillus'' and ''Pediococcus'' seem to survive moderately well depending on the strain. Brettanomyces however seems to have a harder time maintaining good vitality. Please refer to [https://www.facebook.com/groups/MilkTheFunk/permalink/1888015027893369/ Justin Amaral's post] for information about this.

The solution for Isotonic Sodium Chloride is quite simple. You'll need 9 grams of lab grade Sodium Chloride to 1000 mL of distilled/de-ionized water, autoclaved.

===Slants===

Creating slants:

<youtube height="200" width="300">xvgAboJmIsM</youtube>

Growing cultures from slants:

<youtube height="200" width="300">pdHdfCBTzj4</youtube>

Growing cultures from slants or plates:

<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==

'''Justin Amaral's 4.5 BBL Propagator'''

The propagator below has a 14 gallon capacity, allowing a prop up of 4.5 BBL. This same set up can be used on any fermenter but is ~~bested~~ best used on ones that can hold 5 PSI and up. The seal on the below fermenter can hold around 5 PSI but clamps are also used on the lid to ensure it can hold up to 10 PSI. It essentially acts as a large stir plate while allowing to trickle in either O2, NO2 or CO2 depending on what your propagating. Ideally you'd also use a non magnetic drive pump but its not essential.

Below is the draw up of the build out for this prop up tank. As you can see it uses quick disconnects but you can use tri-clover connects as well. It also uses a diffusion stone that connects into one of the ferrules allowing you to trickle in gases. The picture shows a diffusion stone directly into the fermenter but its since been adapted as shown in the other pictures below to allow the diffusion stone to be behind a valve so its only exposed when needed. It also uses a whirlpool connector that goes into the fermenter creating the whirlpool when the pump is on:

[[<gallery>File:4.5bblpropup3.jpg|~~300px]]~~Diagram of the propagator. ~~Below you can see the~~ File:4.5bblpropup2.jpg|The 4 way SS T valve at the top of the fermenter allowing for a blow off tube, sterile transferring of yeast(the yeast has to be in a container with a tri-clover valve for this), and the hose coming from the kettle:. [[File:4.~~5bblpropup2~~5bblpropup.jpg|~~300px]]~~ ~~Below is the~~ The valve set up. The top valve has the whirlpool connect, the middle has the diffusion stone behind the valve, and the bottom has an elbow with a valve:. ~~[[File:4.5bblpropup.jpg|300px]]~~</gallery>

==Techniques==

===Aseptic Technique===

<youtubeheight="200" width="300">WtXrsvNLCxk</youtube><youtubeheight="200" width="300">KFG6v2pQUDo</youtube><youtubeheight="200" width="300">g0GE3oTMZrY</youtube><youtubeheight="200" width="300">mCOtWztCObY</youtube><youtube height="200" width="300">RUOePCX0DKY</youtube> <youtube height="200" width="300">Kh_McZnTHg4</youtube>

===Making Agar Plates===

<youtubeheight="200" width="300">-EKb6AcaEBg</youtube>

* Making WLD plates:

<youtubeheight="200" width="300">iqLuTNUZa2E</youtube> * Making a starter from slants or plates: <youtube height="200" width="300">76xnhjkt5bA</youtube>

===Yeast/Bacteria Isolation===

* [https://www.escarpmentlabs.com/single-post/2019/03/18/agar-plating-guide Escarpment Labs agar plating guide.]

* [https://www.mbaa.com/districts/EasternCanada/events/Documents/2012-11-21Goineau.pdf Siebel presentation on detecting brewery contamination with agar plating.]

* [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'']].

===Yeast Banking===

<youtubeheight="200" width="300">EMFWHm61NEU</youtube><youtubeheight="200" width="300">o0zluMPcwrY</youtube>

===Cell Counting===

* Cell counting:: <youtubeheight="200" width="300">EcYhAegVewU</youtube>* Cell Density Equation:: <youtube height="200" width="300">One0wc95kk8</youtube>* Semi-Automated Cell Counting:: <youtube height="200" width="300">f6TwzVAKMZQ</youtube> Various other tips:* [https://www.escarpmentlabs.com/single-post/2018/10/30/Crop-pray-count-yeast-counting-guide Escarpment Labs guide to yeast counting.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1139453072749572/ MTF thread with tips on using "cheap Chinese" hemocytometers for cell counting.]* [http://masterbrewerspodcast.com/113-reducing-error-in-cell-counts MBAA podcast episode 113 with Bill Maca on how to properly prepare a yeast sample for counting.]

===Gram Staining===

<youtubeheight="200" width="300">xgJyGCC-mbg</youtube> ===Propagating Yeast===* 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>.

===Semi-Anaerobic Containers for Incubating Plates===

~~[[File:Short jam jar.jpg|thumb|Short, jam jar used as an semi-anaerobic chamber. Photo provided by [https://www.facebook.com/groups/MilkTheFunk/permalink/1841431972551675/ Caroline (Zach) Taggart].]]~~Anerobic chambers can be costly. Here is ~~a method that~~ are two DIY methods. The first achieves under 1% O<sup>2</sup>~~. This setup~~ , and both methods will also prevent mold growth.

# The plating setup: Use 60mm plates; bigger plates might not fit.

# The anaerobic tools: short wide-mouth jam jar, rubber-lined lid.

# Place 1 or 2 [https://www.amazon.com/Oxy-Sorb-100-Pack-Oxygen-Absorber-100cc/dp/B00A2ME6N8 Oxy-Sorb 100-Pack Oxygen Absorber, 100cc] into the jar.

# Seal the jar with electrical tape.

# Incubate!

Afterwards, seal the package of Oxy-Sorb with a vacuum sealer. Otherwise they will begin to absorb oxygen <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1841431972551675/ Bryan of Sui Generis Blog and Caroline (Zach) Taggart on DIY semi-aerobic environment for plating. Milk The Funk Facebook group. 10/05/2017.]</ref>.

An alternative method using a vacuum sealer and a jar lid adapter:

# The plating setup. Use 60mm plates; bigger plates might not fit.

# The anaerobic tools: short wide-mouth jam jar, lid, vacuum sealer, ball jar attachment.

# After inoculating, loosely tape the lids in place, just so they don't fall off when placing them in the jar.

# Purge the container with CO2 for 5-10 seconds with lid just ajar.

# Place ball jar adapter on jar and vacuum seal container.

# Incubate!

File:Short jam jar.jpg

File:Anaerobic Jar2.jpg

File:Anaerobic Jar3.jpg

</gallery>

''These methods were shared by [http://suigenerisbrewing.com/ Bryan of Sui Generis Blog] and Zach Taggart of 42 North Brewing Co. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1841431972551675/ this MTF thread] for details.''

===Identification===

* [http://suigenerisbrewing.com/index.php/2019/10/30/a-primer-on-yeast-morphology "Basic Yeast Morphology" by Dr. Bryan Heit of Sui Generis Blog.]

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2284645151563686/?comment_id=2285158518179016&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss explains the differences between ITS sequencing, PCR fingerprinting, Low coverage whole genome short read sequencing, Higher coverage whole genome short read sequencing, and Long read sequencing (PacBio), as well as why some methods have a high cost.]

* [https://www.facebook.com/groups/592560317438853?view=permalink&id=2820993514595511 MTF thread on methods for identifying strain level differences.]

* [[Wild_Yeast_Isolation#Identifying|Identifying Wild Yeast]].

===Yeast Rinsing/Washing===

Rising:

<youtube height="200" width="300">i1s993vpl00</youtube> <youtube height="200" width="300">-sxHfYn--Co</youtube>

Acid washing:

<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==

[[File:Shipping cultures.jpg|~~thumbnail~~200px|right|[https://www.facebook.com/kveikworldorder/posts/1307377055994331 Example of DeWayne Schaaf's packaging for shipping cultures.]]]

DeWayne Schaaf recommends the following procedures for shipping cultures with the USA states and territories <ref>[https://www.facebook.com/kveikworldorder/posts/1307377055994331 DeWayne Schaaf. Kveik World Order Facebook page. 04/21/2017. Retrieved 04/24/2017.]</ref>:

# Use 15ml centrifuge tubes from [https://www.facebook.com/CynmarWB/ Cynmar LLC - Wine & Brew]. They are great quality and have a very low rate of leakage, especially when combined with electrical tape.

# Place each liquid filled tube into its own snack sized baggie to minimize cross -contamination if they do happen to leak.

# Each of these smaller bags will be placed ~~into~~ in a quart Ziplock.

# My main shipping container ~~are~~ is Uline Poly bubble mailers. I don't tend to use ice packs as I've found them unnecessary when shipping in favorable temps (use ice packs during the summer).

# USPS is my preferred shipping method. Using first class shipping, my packages typically take no more than 3 days to reach somewhere in the USA and cost right around $3, and that includes a tracking number. Shipping rates are roughly the same for any USA state or territory. The 48 continental states, Alaska, Hawaii, Puerto Rico, and Guam all cost roughly the same.

Changes

Laboratory Techniques

Navigation menu

Personal tools

Namespaces

Variants

Views

More

Search

Navigation

Milk the Funk

Quick Links

Tools