hist-brewing: Preserving yeast

Eylat Poliner allotta at earthlink.net
Mon May 15 18:45:12 PDT 2000


Unless you have some micro-biology experience, and a very good freezer, you
could end up killing the yeast.
The glycol is a preserative so ice crystals don't rupture the cells.
For short term storage, an acid wash and cover with distilled (or USP purified
water) will suffice.

Jerry Harder wrote:

> A while back someone said they had a method of preserving yeast by
> adding glicerin and freezing.  I think it may have been a kit.  Where
> can I find out how to do this?
>
> Master Goodwine.
>
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