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Date: 06 Nov 2006 10:39:51
From: JS
Subject: Working with Agar
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I'm getting set to pour some slants, and I don't quite have the
technique down, it seems. I boiled malt in a flask, measured out the
agar, and dumped it into the malt. Instant clumps, which I attempted
to break up, with partial success, using a glass stir rod.
Should I have added the agar first to cold water? Can I simply mix
the agar and malt in cold water, then bring to a boil? Or shouldn't
the agar be boiled?
Thanks,
John S.
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Date: 06 Nov 2006 08:31:22
From: John Krehbiel
Subject: Re: Working with Agar
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JS wrote:
> I'm getting set to pour some slants, and I don't quite have the
> technique down, it seems. I boiled malt in a flask, measured out the
> agar, and dumped it into the malt. Instant clumps, which I attempted
> to break up, with partial success, using a glass stir rod.
>
> Should I have added the agar first to cold water? Can I simply mix
> the agar and malt in cold water, then bring to a boil? Or shouldn't
> the agar be boiled?
>
> Thanks,
> John S.
>
> --
> Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
> ------->>>>>>http://www.NewsDem
I've never made malt agar, but I have mixed agar. I would suggest
boiling water, adding the agar to the boiling water, then adding the
malt to the mix. It takes a good bit of stirring and boiling to get the
agar dissolved.
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Date: 06 Nov 2006 13:58:32
From: flat skunk
Subject: Re: Working with Agar
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This was copied from the website of
<http://hbd.org/brewery/library/yeast-faq.html >
The media consists of dry malt extract and agar. As a general rule 4
tablespoons of malt extract and 1 tablespoon of agar per cup of water
will yield 16-18 slants.
1. Bring the water to a boil, and then stir in the malt extract.
Boil for 10 mins.
2. Remove from heat, and then start stirring in the agar. This will
take some effort, but this usually indicates that a good solidification
will ultimately be achieved. If your slants "sweat" too much, you may
want to increase the amount of agar you use. Although
commercial/scientific agar will vary little, I cannot answer for "food
grade" supplies. Gelatin is easier to dissolve, but it sometimes does
not give a good solidification.
3. When the agar is dissolved, the malt/agar solution should be
added to the test tubes, filling each to approximately a third of their
volume. Add the screw cap, but do not fully tighten.
4. Autoclave the tubes at 14 psi for 14-20 mins.
5. Allow the tubes to cool. Don't tighten the caps until they are
cool or they may implode! Although this sounds fun, in reality, flying
glass shards and hot agar blobs are a nasty combo. They can be left
overnight in the autoclave/ pressure-cooker so that they can cool in a
sterile environment. Tighten the caps on the tubes, and place the tubes
at a 30 degree angle. Allow them to solidify at room temperature.
Solidification should become apparent within a few hours. Tubes which
are not solid after 24 hrs. should be discarded.
6. Refrigerate until needed, heeding storage precautions above.
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