Damn that making thrist, gonna try go make my sister grab for me a 1450 when she leave the EU
Is there a commercially available version of CL-170. I gather from context the answer is no but I would love to try it if there is.
I believe it is White Labs Klassic Ale WLP033, which is a Vault strain. They only release those once they hit a certain number of preorders, and they are currently at 0 of 150 of their threshold. I ordered it one of the last times it was released, but it shipped in the heart of my hiatus a few years ago and I never did what I wanted with it.
I’ll place a preorder myself right now. Anyone else who is interested (and willing to pay a premium - the price adds up once you factor in shipping) should all hop on board too so we can get this released sooner rather than later. Go to yeastman.com > Yeast Strains > Vault Preorder
Thanks Eric, I will try to remeber to pre-order tonight. If I get it I will try to use it for many generations to mak ethe price reasonable. Do you know if its a top cropper?
I did not top crop at that point in time because I used a 6.5-gallon lead acid bottle as a primary, but it did produce a nice head.
One thing I will add for those looking for a way to maintain yeast cultures without resorting to plating and slanting is that one can use 1100ml of 10% w/v hopped wort (110g of DME in 1100ml of water with a few magnum or galena pellets) for one’s starter. When pitching this starter at high krausen, one should hold back 100ml in a santized container that allows for off-gasing of CO2. This saved part of culture should be immediately placed in a clean refrigerator. In order to keep things as aseptic as possible, the transfer of the 100ml of held back starter needs to occur first and the pouring surface of the starter vessel should be wiped with 91% isopropyl alcohol (my state has outlawed the sale of 190 proof/95% Everclear grain alcohol or I would use that) before flaming with a BIC lighter. The goal is to get the pouring surface to be as close to being as absolutely sterile as possible. One hundred milliliters of starter at high krausen should contain approximately 20 billion cells. That is less than a White Labs package, but it will be enough to get the job done as long as one pays attention to detail. I used to pitch 40ml of 1.020 starter media that was inoculated with a couple of 4mm loops of yeast into a 1L starter, so I know that this method should result in a culture that can be used to start a 1L start for up to around 6 months. Because our seed culture is cropped from a 10% w/v solution (~ 1.040 S.G.), it should not be stressed like yeast can be after a fermentation. One may be able to push the re-propagation date out to a year with really hardy strain. However, I would do a two-step starter starting with 250ml of 5% w/v wort (12.5 grams of DME into 250ml of water) that is then pitched into 1L of 10% w/v wort at high krausen. If one does not have a scale that can measure in tenths of a gram, now is the time to acquire one.
I gained this insight from propagating my sourdough culture. A lot of books have people feeding the culture on a regular basis, which results in a lot of discard. My girlfriend put our discard to good use making sourdough pancakes and waffles, but these days I actually have to make discard because it is not part of my sourdough culture maintenance process. What I am doing is keeping 100g of sourdough culture every time I make bread or pizza dough. I keep this 100g in the refrigerator and use it to propagate starter for use in making bread or pizza dough. The 100g of culture comes out of the refrigerator. Fifty grams of whole wheat flour and fifty grams of unbleached white flour are added to it before adding 100g of chlorine-free water. When I first started this propagation process, it would take a long time for the culture to double in size. However, selective pressure has resulted in a culture that more than doubles in size in just a few hours. I suspect that placing this kind of selective pressure on a brewing yeast culture will eventually lead to a culture that is very hardy in one’s brewery.
I placed a vault order for WLP033. It took a long time the last time I ordered the culture for it to hit 150 pre-orders. I too was on hiatus when it occurred.
I placed a vault order too. Come on everyone, we only need 147 more orders!
Did I read correctly 198 dollars?
Are you looking at the the pro sized pack, maybe? Make sure you’re in the Vault and looking at homebrew sized packs. I believe I was invoiced $6.43
Yea, that’s a pro pack. It was $8.98. It’s confusing, their website is bizarre.
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I’ll retry thanks
Figured it out, their website is wonky as hell
Did you guys go to the Yeastman site (https://yeastman.com/)? I placed an order for WLP033 last night. Now, we just need to pimp the culture to reach the propagation count. One thing I discovered is that I created my account several years ago, so some of the information is dated. Changing my address was not difficult, but I could not change my telephone number.
I ordered one for myself and one for my brother. Holy crap they need to update this website
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What has your experience been with how long the lag was between pre-ordering and the yeast shipping?
It depends on how much enthusiasm gets generated for a yeast culture. Wyeast will usually not propagate a Vault strain until there are 150 pre-orders. Sometimes one gets lucky and a homebrew shop places a large order for a vault strain. However, it can take a year or more for a culture to reach 150 pre-orders. That is why is important to pimp WLP033.
Put wlp033 in the search and select the image on the right. Why they can’t have a select option for all options, I do not know.
The Yeastman website is very wonky. To say that it is not user friendly is an understatement. White Labs needs perform a complete overhaul.
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