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Mantid Discussions
Food and Feeding
How I make fruit fly medium!
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<blockquote data-quote="nasty bugger" data-source="post: 81063" data-attributes="member: 2610"><p>a local brew pub should have some good yeast in the mash they toss. I may look into trying this, mash included, in a culturing medium.</p><p></p><p>I am proofing a batch of bakers yeast right now, before I add it to the medium culture. Proofing is getting water to around 100 degrees farenheit, and adding yeast. A temperature over 115 degrees will kill the yeast. I'd rather have it too cool and take longer to proof than too hot and kill the yeast outright.</p><p></p><p>I watched a cooking show that taught how to do this, and they added a pinch of sugar for the yeast to feast on. They said the sugar sped up the proofing.</p><p></p><p>The yeast is 'proofed' when bubbles start rising from the yeast/water mixture, thus 'proving' it's a viable batch of yeast.</p></blockquote><p></p>
[QUOTE="nasty bugger, post: 81063, member: 2610"] a local brew pub should have some good yeast in the mash they toss. I may look into trying this, mash included, in a culturing medium. I am proofing a batch of bakers yeast right now, before I add it to the medium culture. Proofing is getting water to around 100 degrees farenheit, and adding yeast. A temperature over 115 degrees will kill the yeast. I'd rather have it too cool and take longer to proof than too hot and kill the yeast outright. I watched a cooking show that taught how to do this, and they added a pinch of sugar for the yeast to feast on. They said the sugar sped up the proofing. The yeast is 'proofed' when bubbles start rising from the yeast/water mixture, thus 'proving' it's a viable batch of yeast. [/QUOTE]
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Mantid Discussions
Food and Feeding
How I make fruit fly medium!
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