Originally Posted by hawkeyes

I'm thinking this might be the best method. I've only done one starter so far and never ended up using it. Something else came out and it sat in the fridge too long. I just need to research more to figure out how big of a starter to make so I can split into two.

Originally Posted by bighorn_brew

^I thought the same, but depending on level of involvement both timewise and gearwise, might not be practical esp. in light of the gentleman doing 2.5 gallon batches....

Originally Posted by jonmohno

I got the foodsaver handheld unit ,but the bags are really meant for refrigerater, i use them for my hops also but sometimes they fail in the freezer once in a while and lose their seal. Good for cheese and yeast and whatever else you want in the fridge,and its the cheapest sealer i think.

Originally Posted by NordeastBrewer77

consult MrMalty, but put in double your batch size (5 gal), then after you cool and decant your starter, save half the slurry in a jar, pitch the rest. easy cheese, you'll be cleaning and sanitizing on brew day anyway, include a small mason jar in the mix.



i'd say it's always worth the investment to get into starters. you can start with the intermittent shake method, and move up to a stir plate if/when you deem it important.