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Old 04-02-2014, 07:21 AM   #21
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This is what I do.



I've done with dme in past and made 3 gallons at a time then canned. Next time I may just buy enough pale 2 row for 3 gallons @1.038 and do a mash just for starters and can it.



I then make quick easy starters and split, pitch and repeat.

What size gars do you use



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Old 04-02-2014, 07:21 AM   #22
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What size gars do you use



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Jars I mean



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Old 04-02-2014, 11:19 AM   #23
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About six or so months ago, I started increasing my batch size by one gallon. This extra gallon gets run off, after the boil, into a (sanitized) one gallon glass jug and diluted (if necessary) to approximately 1.040 SG. How you do this is up to you, but I simply add water straight from the tap. Many will say your water needs to be boiled or sterilized in some way, but that's a different discussion that's been debated to death already.

I then pitch yeast into this one gallon mini-batch, and allow it to ferment. When it's done, there's roughly an inch of yeast in the bottom of the jug. I throw this in the fridge to cold crash, decant, and split into two or three small jars.
Boy you have a lot of chances for infection there...the more you play with it the more chance you have of getting infected.

If there is 1 area to take sanitization extra-seriously, its making yeast starters. You have low alcohol solution at best and hardly any hopping...using water straight out of the tap is COMPLETELY unacceptable IMO...take the time to boil and cool something that simple.

Personally, I just put about a gallon of hot water into my mashtun after done batch sparging, collect the runoff and freeze it until I need to make a starter, then boil and pitch.
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Old 04-02-2014, 11:51 AM   #24
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Boy you have a lot of chances for infection there...the more you play with it the more chance you have of getting infected.

If there is 1 area to take sanitization extra-seriously, its making yeast starters. You have low alcohol solution at best and hardly any hopping...using water straight out of the tap is COMPLETELY unacceptable IMO...take the time to boil and cool something that simple.

Personally, I just put about a gallon of hot water into my mashtun after done batch sparging, collect the runoff and freeze it until I need to make a starter, then boil and pitch.
Are you saying that tap water isn't sanitary?
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Old 04-02-2014, 11:58 AM   #25
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Are you saying that tap water isn't sanitary?
I guess his isn't.
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Old 04-02-2014, 12:16 PM   #26
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There's sanitary as in safe to drink.
There's sanitary as in just a small amount of bacteria that may take hold in a sugar rich solution.
Will your yeast get to that sugar first? If probably is good enough for you, use tap water.

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Old 04-02-2014, 12:39 PM   #27
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Originally Posted by rpe290 View Post
Boy you have a lot of chances for infection there...the more you play with it the more chance you have of getting infected.

If there is 1 area to take sanitization extra-seriously, its making yeast starters. You have low alcohol solution at best and hardly any hopping...using water straight out of the tap is COMPLETELY unacceptable IMO...take the time to boil and cool something that simple.

Personally, I just put about a gallon of hot water into my mashtun after done batch sparging, collect the runoff and freeze it until I need to make a starter, then boil and pitch.
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There's sanitary as in safe to drink.
There's sanitary as in just a small amount of bacteria that may take hold in a sugar rich solution.
Will your yeast get to that sugar first? If probably is good enough for you, use tap water.
I've been using tap water to top off everything from full batches, to starters, to mead, and I've never had an infection. If you prefer to boil your water that's fine, but like I said, that's a subject that's been debated to death already, so go rehash it in another thread.
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Old 04-02-2014, 12:54 PM   #28
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Moderator Note: Thanks to the OP for posting this interesting approach and to those who have responded to it. Critical responses are fine but keep them helpful please and avoid excessive argumentative-ness.
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Old 04-02-2014, 02:35 PM   #29
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I'll definitely try this out on my next batch! Thanks for sharing. As of now I'm just dumping trub in to mason jars and using starters to reenergize.

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Old 04-02-2014, 08:39 PM   #30
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Jars I mean



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I use a mix of pint and quart jars.

So if I need a 2 liter starter or basically 2 qt starter I can take 4 pint jars dump them in a sanitized gallon jug and add yeast cake previously harvested and stored in the same type of jar.
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