by David Draper   Information contained here was retrieved from
various internet sources, such as the Home Brew Digest, the
Usenet newsgroup rec.crafts.brewing, and the Yeast.FAQ, compiled
by Patrick Weix and available via anonymous FTP at the Sierra
homebrew archive. Particular acknowledgement is due to Jack
Schmidling, whose r.c.b. post on this subject motivated me to
finally get going on doing this. Express permission is given for
this information to be used anytime, anywhere, by anyone, for
any purpose. Note: I use metric units throughout this document--
sorry, you're just going to have to live with it!   Equipment
you need Materials you need Preparing blank slants Innoculating
the blank slants with yeast General comments  I. Overview:  Some
of what you gain from doing slants is a) indefinite (practically
speaking) storage, b) assured maintenance of the original
generation, and c) ease of sharing yeast with brewpals. Also,
when it comes time to make up a starter to pitch into a batch of
beer, you get 500 m