StillSmart

On the subject of Mr Green how rich do you have to be to give 300m back !!!!

If you have to ask then you cannot afford it
Me, I do it 'cos I is a chump!

Robert.

Mash wrote:On the subject of Mr Green how rich do you have to be to give 300m back !!!!

You have to belong to the 'Forbes' richest 500 list...?

inspector gadget wrote:

Mash wrote:On the subject of Mr Green how rich do you have to be to give 300m back !!!!

You have to belong to the 'Forbes' richest 500 list...?

That counts me out...

Would have to dig deep into my
piggy bank. That's £2999999 short

gaza the instructor wrote:Would have to dig deep into my
piggy bank. That's £2999999 short

I think you left a few zero's off, if you are only that much short please send the copter up to bring me some lunch please...

I'm only £299,000,000 short but I can have a look in the man drawer for some loose change.

Gadget

If I re-use the thread for a post or two - there's no mention on the site of freezing live yeast, not that I could find. A couple of side references in What I Did Today, that's all.

I've seen a few web pages on scrupulously pouring cryogenic glycerin round the cells before they get to the freezer but before I try that, has anyone just bunged a block of yeast in the freezer for a month and used it with no problem?

Yes. Bunged. Yes. Works.

Robert is Scottish and his antennae will twitch when saving is mentioned, however he does not in my experience do mornings

jesting aside, I'm sure from home brew background that any sort of freezing or chilling yeast is a good thing. I regularly fold packets of yeast over, tuck an elastic band round them and put them in the eggy part of door of fridge and I promise they are fine months later.

That's good - I chopped a pack into several sandwich bags and it's now in the freezer, all but one portion to see how it does. It arrived today, smells wonderful, tastes right, I thought it was a nice price.

http://www.ebay.co.uk/itm/381172919674

- and I want a stethoscope to hear how much bubbling is going on in my tub.

You could just re-use the lees, my UJSSM had a full tin of Allinsons added to the first 40 litre batch, it's now on its 4th 40 litre ferment, no more yeast was ever added, it just keeps on going

I'd not considered that - I've now made a note to see how it compares.

spot wrote:If I re-use the thread for a post or two - there's no mention on the site of freezing live yeast.

Re reading this. What do you mean by live yeast. Baker's live yeast in a block or yeast taken during our after fermentation?

It was Baker's live yeast in a block that I'd found online, I was wondering how well it would stand the freezer. I'll give the remainder of a ferment a shot too - I'd originally thought it was an unlikely source if finings had been used. These are more like peripheral musings than essential core questions though, and they're easily answered by giving each a try.

Righto - yes - it will 2 months ish live. Cut before freezing - clingfilm each block. Thaw in cold water to recover it gently to room temp. Pain in the arse.

Fermipan of a better bulk yeast and probably the same price.