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Pipe.......

Drop about 1 degree/minute. The cooled vials can be placed in an insulated styrofoam box before going in the freezer. That should slow things down enough.

Rapid thawing is thought to result in more viable yeast cells in a typical lab situation. Trying this with a 50mL vial, compared to a 1.5mL vial, though, might lead to localised heat shock and partial death? I don’t know, I’m guessing. You’d have to compare rapid vs slow...

+1 for the pressure cooker :thumb: I'd combine the wort and yeast when they're at room temperature. Depends how pure the yeast is I'd say.

Yes, thaw slowly on ice or at least in a cold fridge. Rapid thawing stresses and even kills many of the cells. A 50mL vial would take hours. I'd store it in the fridge overnight then bring it up to room temperature.

I use a sterile 50% glycerol solution (1:1 with water) in 1.5mL tubes. I haven't tried 50mL TBH. You could add about 5-10mL slurry to about 40mL glycerol solution. That should give you some reliable long term storage. Wake them with about 300mL 1.020 wort and step up to 1L at 1.040. I know it's...

At minus 20, they probably won’t freeze. It’s important to mix the glycerol and yeast/slurry thoroughly (shake the jesus out of it) before storing in a non frost-free freezer. Chilling them on ice before freezing and 'thawing' them on ice when they come out of the freezer helps...

Here Comes The Sun....... Beatles (GH). A bit unseasonal, but I’m so looking forward to playing this wonderful track in the spring, when the dark becomes light and the sooted snow melts away with my predicted depression. Peace :twisted: https://www.youtube.com/watch?v=Bj1AesMfIf8

Store.......

Record.......

That one of last night's terrorists was a 'refugee' from Syria is going to stretch European intercultural empathy. Sad times.

A scientist, IME, would drink it flat :lol:

An active primary fermentation can kick out a lot of heat. I drop the fermentation chamber temperature to 18*C once it starts. When I've been fussed to measure the primary fermenting wort temp, it's read 20-22*C at an 'ambient' temperature of 18*C. Up to 4*C above ambient! When primary is...

Pale DME is fine :thumb:

For your corny kegs, lube all the o-rings with keg lube before filling with beer. This prevents leaks/flat beer. K-Y Jelly works well and it's usually easier to get. It's a good idea to take them apart and clean/sterilise between every brew. If you haven't already, take them apart and reassemble...

Blend it with an over carbed, highly hopped beer?

Hang on to that kit mate. It's worth a lot more than you'd get for it. I'm sure it'll come back to life when the times right :thumb:

There ain't no arguing against that wisdom. My BM is a great little wort maker, but it's not a requirement for making great beer, in my experience. It's a nice to have thing that makes brew day a lot easier. Temperature control is MUCH more important. Here's my temperature control chamber. I...

Grist.......

Sea.......