Over the past couple of weeks I have been in talking with Greg Doss the QC manager at Wyeast labs and they will be helping out the Brettanomyces Masters Project by shipping over slopes of B. lambicus (5526), B. bruxellensis (5112), and the VSS for April to June B. claussenii (5151). Thanks to Greg for his help and I look forward to receiving the cultures once they are shipped and clear customs!
As the project continues, I now have five pure culture strains of Brettanomyces and have started observing cell growth phases during batch culture propagation. All five strains were separately inoculated into 250 ml flasks containing 100 ml of wort solution taken from the standard wort produced and being used throughout the entire project. The flasks containing the wort were loop inoculated with cells from the top of a single colony grown on MYPG agar plates. These five strains were then propagated up over a 16 day period and at that time the 100 ml yeast slurry was pitched into 500 ml of new sterile wort solution and grown in a 1.5 liter flask. From here I will again be taking daily cell counts to observe the growth phases for each strain during propagation in order to observe when is best to pitch for fermentation and get a better idea of the ideal propagation methods to be used with Brettanomyces yeast species. Watch for the results in the future and the possibility of further experiments which look to further maximize cell growth during propagation.