I have plenty of yeast starins on hand: California Ale, English Ale, Irish Ale, Czech Lager, Kolsch, American Lager, Vienna Lager, German Lager, Hefewizen, and a few other specialty yeast.
Can come in many forms:
1. Banked (on agar slant)
2. Already stepped up to a commercial level (~25 ml of slurry) 0.25-0.30 M cells / mL / deg P
3. Ready to pitch! (~100 ml of slurry) 0.75 - 1.00 M cells / mL / deg P
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