[THC] Free yeast

Tue Sep 23 11:22:03 EDT 2008

I used mammalian cells and bacteria, might have been a tiny bit of 
yeast, but I didn't do it. We kept separate hoods for virus and cell 
culture work. Despite "aseptic" techniques, it is frightfully easy to 
contaminate mammalian cell culture areas. It isn't something to press.

My first observation of all-grain home brewing was in the basement of 
Lilly Hall, done by one of the new professors and a couple of 
post-docs or grad students. They fermented in what I think was an 68F 
walk-in. Once, a fermenter blew, and there was hell to pay. The prof 
moved to Montana before he came up for tenure.

Tom

At 09:13 AM 9/23/2008, stephen baluch wrote:
>What your advisor doesn't know won't hurt them.  I never asked, but 
>do what you think is best.  Its good to hear there is lab space 
>available as an autoclave and a hood make this much much easier.
>
>---------------------------------------------------------------------
>Science is not perfect, it's often misused, it's only a tool, but 
>it's the best tool we have, self-correcting, ever changing, 
>applicable to everything.  - Carl Sagan
>
>
>--- On Mon, 9/22/08, steve kimble <sjkimble at gmail.com> wrote:
>
> > From: steve kimble <sjkimble at gmail.com>
> > Subject: Re: [THC] Free yeast
> > To: stephenbaluch at yahoo.com
> > Cc: "Linda Swihart" <swihart at purdue.edu>, thc at lafinlarry.net
> > Date: Monday, September 22, 2008, 8:05 PM
> > THCers:
> >
> > I will volunteer to maintain the bank if somebody can
> > volunteer some -80
> > space. I am a brand-new PhD student here so I'll be
> > here for awhile, but I
> > don't think my advisor would go for a yeast bank in his
> > freezers - there is
> > already enough eukaryote DNA floating around the lab
> > confusing the
> > sequencer! Though I've never banked yeast, I have
> > worked in a microbiology
> > lab, know basic yeast culturing, can do aseptic technique,
> > and have been
> > brewing for five years or so I think I can handle the
> > technique and can
> > appreciate the importance of good hygeine.
> >
> > Oh, and I guess I need to come to a THC meeting. When's
> > the next one?
> >
> > Cheers,
> > Steve
> >
> >
> > On Mon, Sep 22, 2008 at 10:57 AM, stephen baluch
> > <stephenbaluch at yahoo.com>wrote:
> >
> > > Thanks Linda, after being a college student for 10
> > years I am definitely
> > > happy to see that light.
> > >
> > > I just emailed Ryan of the Hopjockeys, and told him
> > THC and they were
> > > interested.  Good news is the whole bank is in
> > duplicate so I will give THC
> > > one and and they the other.
> > >
> > > If you don't use a -80, from what I know, the
> > cultures won't last
> > > indefinitely.  I cannot give a time frame, but I think
> > as long as its around
> > > -20 it will last at least 5 years.  The protocol does
> > not change.
> > >
> > > This is a must for any club in my opinion.  All it
> > takes is to have a
> > > couple people trained in the technique, and a little
> > coordination in what
> > > you all want to brew and you can have enough yeast to
> > never have to buy it
> > > again.  Even though there are quite a few strains in
> > there, I really only
> > > used 3.  WY1388 for the Belgians.  Ch'Ti for any
> > lagers (a really great
> > > strain).  And the mighty Pacman (Rogue Ales) for
> > everything else.
> > >
> > > Kick this around, and let me know what you want to do;
> > I will certainly
> > > help you all get started.
> > > Stephen
> > >
> > >
> > ---------------------------------------------------------------------
> > > Science is not perfect, it's often misused,
> > it's only a tool, but it's the
> > > best tool we have, self-correcting, ever changing,
> > applicable to everything.
> > >  - Carl Sagan
> > >
> > >
> > > --- On Sun, 9/21/08, Linda Swihart
> > <swihart at purdue.edu> wrote:
> > >
> > > > From: Linda Swihart <swihart at purdue.edu>
> > > > Subject: Re: [THC] Free yeast
> > > > To:
> > > > Cc: thc at lafinlarry.net
> > > > Date: Sunday, September 21, 2008, 9:24 PM
> > > > Hey Stephen -- we're excited about this
> > prospect, at
> > > > least those of us
> > > > talking about it at the meeting today are.
> > > >
> > > > Jerome forwarded it to the Hop Jockeys list and
> > they are
> > > > too.  I met a
> > > > guy down there at an August meeting who is
> > banking a bunch
> > > > of yeasts,
> > > > has workplace access and skills that make it a
> > natural for
> > > > him.
> > > >
> > > > What are the pros and cons of keeping it in a
> > regular temp
> > > > non-front-free freezer, versus a minus 80?  Are
> > there
> > > > serious ways that
> > > > things have to be done differently or does the
> > yeast
> > > > significantly less
> > > > well preserved?
> > > >
> > > > It's hard to believe it's been long
> > enough that
> > > > you're leaving; seems
> > > > like you just got here!  (Congratulations on
> > seeing the
> > > > light at the end
> > > > of the tunnel!)
> > > >
> > > > Linda
> > > >
> > > >
> > > >
> > > > Thomas Hess wrote:
> > > > > It will be a shame if it isn't
> > maintained in a -80
> > > > freezer.
> > > > >
> > > > > Tom
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> >
> >
> >
> > --
> > Steve Kimble
> > Master's Candidate, Department of Biology
> > University of Alabama at Birmingham
> > sjkimble at uab.edu
> > sjkimble at gmail.com
> > 205.337.4843
>
>
>
>
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