Damgaard, Morten Jakob wrote:
Er der nogle der har erfaringer eller bruger andre fremgangmåder? hvad med
at hælde 20% glycol i vandet og stille det i fryseren, glycolen nedsætter
frysepunktet så det holder sig flydende, men hvad med gærcellens membran, så
kan man måske opnå helt andre holdbarheder?
Charlie Papazian skriver: "Yeast can be stored for long periods by
freezing. In order to freeze yeast without destroying the cell walls,
glycerol should be added to the slurry in an amount equal to 10 percent
of the total volume. If this is done correctly, the yeast may be frozen
for up to one year before reculturing is necessary." (Side 281 i The
Complete Joy of Home Brewing).
/Bo
