pluckthechicken
Spring chicken
Hey guys.
This is more of a point of interest for people messing around with yeast and making starters etc.
So I was culturing some yeast from a white labs vial, I inoculated 2.5ml into sterile wort and flask (400ml with 60g DME at ph 5.8; autoclaved). Usually I use 10ml of yeast to start, but I felt like pushing the boundaries a bit!
Anyway, it grew much slower than usual on the stir plate as you might expect. Normally I get flocculation after 1.5-2 days but this was still going at 3-4 days with very little krausen.
Under the microscope, I found that I'd grown a fair bit of yeast (around 88 billion cells) but I also spied a few rod-shaped bacteria that (I guess) could have been lactobacillus. Here is a youtube link to a video if you're interested.
http://youtu.be/rvShZPfN4Ug
I'm playing around trying to treat with amoxicillin at the moment, I thought this could throw up some interesting/useful results. After a bit of research it seems that the levels needed in a volume like this are tiny compared to what you take in a capsule when you've got an infection, so the amount that ends up in the final beer should be insignificant.
Anyway, I thought this perhaps highlights the level of sterility that you really need when culturing from such small amounts. Most of you probably don't worry about this but I thought it might be of interest to someone :-)
This is more of a point of interest for people messing around with yeast and making starters etc.
So I was culturing some yeast from a white labs vial, I inoculated 2.5ml into sterile wort and flask (400ml with 60g DME at ph 5.8; autoclaved). Usually I use 10ml of yeast to start, but I felt like pushing the boundaries a bit!
Anyway, it grew much slower than usual on the stir plate as you might expect. Normally I get flocculation after 1.5-2 days but this was still going at 3-4 days with very little krausen.
Under the microscope, I found that I'd grown a fair bit of yeast (around 88 billion cells) but I also spied a few rod-shaped bacteria that (I guess) could have been lactobacillus. Here is a youtube link to a video if you're interested.
http://youtu.be/rvShZPfN4Ug
I'm playing around trying to treat with amoxicillin at the moment, I thought this could throw up some interesting/useful results. After a bit of research it seems that the levels needed in a volume like this are tiny compared to what you take in a capsule when you've got an infection, so the amount that ends up in the final beer should be insignificant.
Anyway, I thought this perhaps highlights the level of sterility that you really need when culturing from such small amounts. Most of you probably don't worry about this but I thought it might be of interest to someone :-)
