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Old 02-14-2009, 01:50 AM   #1
Warpig75
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Default i made my yeast starter yesterday

but some work issues surfaced today and i wont be able to brew this weekend.

can i throw my yeast starter in the fridge and use it next weekend?

i would think it'd be fine - just let it warm up to room temperature before I pitched it.

just wanted everyone's .02!



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Old 02-14-2009, 02:44 AM   #2
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Yes, it's OK.
I always refrigerate larger starters anyway.
The yeast will settle and then I can carefully pour out most of the spent wort.



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Old 02-14-2009, 02:40 PM   #3
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Should be OK.
Just keep the airlock in.
The yeast will settle out so you can pour most of the "spent" wort off before pitching.

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Old 02-14-2009, 04:20 PM   #4
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If you keep the airlock in while refrigerating, you may suck the airlock liquid back into the flask. Just sanitize some tinfoil and cover the mouth with that.

Cheers

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Old 02-12-2010, 03:12 PM   #5
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I'm getting ready to do my first starter and depending on weather may have to postpone the brewing as well. Once the spent wort is drained off, will the yeast still be pourable, or will I have to reconstitute with some boiled water or wort from the brew it will be pitched into?

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Old 02-12-2010, 03:15 PM   #6
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Quote:
Originally Posted by Joe Camel View Post
If you keep the airlock in while refrigerating, you may suck the airlock liquid back into the flask. Just sanitize some tinfoil and cover the mouth with that.

Cheers
You shouldn't have an airlock on your starter to begin with.
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Old 02-12-2010, 04:48 PM   #7
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Quote:
Originally Posted by weirdboy View Post
You shouldn't have an airlock on your starter to begin with.
I've read a number of articles and discussions on both sides of this topic. I'm wondering why one would use foil instead of an airlock. In my mind, you use an airlock when you ferment wort, and isn't a starter simply a smaller amount of wort (1 liter of wort instead of x gallons). Looking at it from that viewpoint, then I have to ask, why not just use a piece of foil over the fermenter?

The only thing I can come up with is that the starter is a large amount of yeast in a little bit of food, so it does ferment out very quickly, and perhaps the airlock won't be able to keep up with all that activity. Probably also, you don't want to have any carbonation in your starter, but if you decant most of the wort, then what's the harm.

I've done 4 starters now, and I've used an airlock for each of them.
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Old 02-12-2010, 04:54 PM   #8
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when fermenting beer, you don't want any oxygen to make its way in....for starters, extra oxygen is beneficial, thus the suggestion not to use an airlock. having said that, making a starter with an airlock is still magnitudes better than not making one at all. i did it that way for years.

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Old 02-12-2010, 04:56 PM   #9
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the main reason is to allow the oxygen to enter into the starter. At least, that's why I do it. I used a tinfoil top with some gap on the sides to allow the stirplate to draw in oxygen.

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Old 02-14-2010, 08:40 PM   #10
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Ok that makes sense both Buzzcraft and GlobalRebel, thanks. However, don't you also risk drawing in wild yeasts and other "baddies" with open starters? Sure, the foil will help protect anything dropping straight in, but if you're drawing in air from the outside, that would carry the baddies in. I also wonder just how much air is being drawn in, especially once the yeast starts the growth phase, they're already releasing CO2 which would really reduce any intake from the gaps in tin foil. Should I start reading up in the brewing science discussions for better understanding?



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