----- Original Message -----
From: Paddy Murray
To: Will
Sent: Sunday, January 30, 2005 11:40 AM
Subject: Using odor as a guidepost


I have used odour for about ten years. The acetone /frutiy champagne type smell for me is a sign of good culture health. I always keep at least two cultures in the fridge. When I take them out the ones that do no smell OK usually have some black type or darkish formation on the surface not always but mostly. I discard them always as I have found that they are usually contaminated in a way that is negative to their function. Occassionaly that means all my cultures go down/bad. Then I buy a new culture from Ed Woods, my favourite is the San Francisco.