Brewsmith

Recipes 

For all you white labs users out there, does anyone else have a good strategery for opening the vials. In several instances now I've had them spray a good amount of yeast when opening the vial. You have to shake it up to get it un-stuck from the bottom, but then it's like a geyser when you open it. I'm more concerned from contamination from my hands and the outside of the vial than anything else. What's a good procedure beyond having the vial sit in sanitizer before opening?

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Monk

Recipes 

shake it up, then hold it upright and tap gently on the top of the cap for about 20 seconds. i swear this works. Engineers, explain!

Brewsmith

Recipes 

I've heard of that trick for soda cans that have been shaken up.

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Fermenting:#151 Fortissimo IPA, #152 Porter
Kegged:#150 Fat Tuba Pale Ale, #149 Dim-Wit, #148 Dead Bee Wit
Up Next:Barleywine
My Recipes
Tuba Sonata
Smith & Co. Custom Tap Handles

homebrewer_99

Recipes 

Yeah, just let it rest again before opening.

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ajf

Recipes 

If you send it to me, I can open it for you. I promise not to spray you

-a.

DesertBrew

Recipes 

I've been cracking the seal on them when still cold to release pressure; tighten cap again; shake it up; then open the cap slightly again and tossing a sanitized paper towel over them while they warm up.

Problem seems to be as they're warming up they're building pressure on us.

Gabe

Recipes 

I use wlp yeast and only 1 has done this to me. I have also just pitched the yeast in w/ out shaking it up and its worked just the same. Let it warm up to room temp and just dump it in.

Glibbidy

Recipes 

I'm no engineer, but here's how the principal works. your essentially tapping mostly all the air bubbles out of the solution. This same principal works for overcarbonated Corny kegs. Simpy pull on the pressure release valve on the top of the keg, and then use a hammer or rubber mallet and tap the side of the corny.

My experience is that it works on force carbonated corny's. No experience with a keg that has been conditioned with priming sugar.

bierandbikes

Recipes 

I just had this happen...need advice.

I pitched about half a vial of WLP300 hefeweisen yeast into approximately 6 gallons of wort. I am planning on trying to find a vial this afternoon to pitch. Do I absolutely need the second vial?

Thanks.

Stephonovich

Recipes 

Underpitching yeast strains it and tends to produce unwanted elements such as excess esters and diacetyls. That being said, you'll still get beer, and it's probably still drinkable - just not what was originally intended.

You would have been better off making a starter. Use Mr. Malty to calculate the ideal pitch rate.