This is from the sheet they should have sent you.
To grow the yeast from the slope prepare a nutrient solution of malt broth by dissolving 3tbsp of malt extract in 300cm of boiled water in a clean sterilised flask or bottle of at least 500cm size.
When cool(below 35C) pour some of the solution into the yeast culture and shake to suspend the yeast cells.Alternatively a flamed wire loop may be used to loosen the cells.DO NOT ATTEMPT TO DISSOLVE THE SLOPE.THE CELLS ONLY GROW ON THE SURFACE OF THE AGAR AND SHOULD BE DISLODGED BY SHAKING.
Transfer the yeast suspension into the rest of the nutrient and allow to grow for 24 to 48 hrs in a warm environment(20-30C) as a starter culture in yiur brew.Cover the bottle opening with aluminium foil or plug with cotton wool.DO NOT INCUBATE A STARTER CULTUREIN A TIGHTLY SEALED BOTTLE AS PRESSURE MAY CAUSE TO EXPLODE.
Ensure that the yeast is working well before pitching.It should show a frothy surface as gas is released and have a good sediment of yeast cells at the bottom.Ensure that all of these are pitched into your wort to achieve maximum speed of fermentation.
Take care when handling the culture and starter bottles to avoid contamination particularly from fingers.
FERMENTATION
Maintaining an active yeast is essential in obtaining a good fermentation and requires a good temp control and some degree of rousing when yeast is pitched.Temperature during fermentation should be between 15-23C and not very excessively.Too low temperature and the yeast will produce undesirable flavours.Insulate fermentation vessels where possible and plot temperatures to check progress.
Rousing of pitching yeast ensures that sufficient oxygen is present for the yeast to grow.This is particularly important for high gravity worts.Rousing after pitching should not be conducted as stale and undesirable flavours may develop.
I've only used it once but it produced my best brew to date.Just ordered the Thames Valley 3 direct from Brewlabs ,£3.50 incl postage
Worth every penny. :thumb:
