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Old 11-19-2012, 02:17 PM   #21
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This should be a sticky!

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Old 11-28-2012, 01:12 PM   #22
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So if you keep your yeast for say, 6 months, should the starter be bigger, longer or both? I don't plan on keeping mine much past 3 months but I wonder if a 24 hour starter is long enough to get where I need to. So far, I've made 1 beer with 3 week old yeast and it's perfect. But moving forward, I feel very intimidated working with this yeast. I guess time will tell and my confidence will grow as well.

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Old 11-30-2012, 09:06 AM   #23
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Beer-lord....

Good beer will be had with a starter, designed around estimates from the Mr. Malty Calculator [or similar] and a little bit of your own intuition and scientific understandings.

No need to rush good beer, my man.

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Old 12-27-2012, 01:06 AM   #24
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Awesome culmination of information, nice work! I read the original thread, and others, and the advice in this summary really helped.

It would be awesome if the forum had the ability to vote for posts. Then it could be sorted by highest vote count to bring more meaningful info forward.

Sticky would be a good idea.

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Old 02-11-2013, 09:40 PM   #25
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Great compilation of questions! Just curious, what happens if I left some head space? I didn't realize that we were supposed to fill it all the way up. Thanks.

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Old 02-11-2013, 10:57 PM   #26
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I've left headspace in mine with no problems so far.

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Old 02-12-2013, 12:50 AM   #27
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Quote:
Originally Posted by MMJfan View Post
I've left headspace in mine with no problems so far.
Thx for the confirmation. Makes me feel better. :-)
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Old 02-21-2013, 03:54 PM   #28
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Default Headspace = Additional Oxygen (Usually)

If you fill it all the way up there is no oxygen to get mixed in with the water (beyond what it will have nearly no matter what you do). On the upside, some of this oxygen gets eaten by the lid that it's in contact with and creates rust... On the downside... The liquid is in contact with the rust.... It doesn't seem to be problematic or harmful though.

Leaving headspace will definitely increase the amount of oxygen that the water can absorb. My impression is this is far less desirable than having the potential rust (which hopefully is minimal if you have followed the instructions). You could try doing it under CO2 perhaps and eliminate some of this alternatively. If CO2 is all that is in the headspace you shouldn't have any issues with it.

In any event, people have done it with success either way. No headspace is just trying to create the optimum conditions.

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Old 02-21-2013, 06:53 PM   #29
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Thanks all for the helpful tips on this subject! I gave it a try yesterday when transferring a Cali Common to secondary. At first I thought I had too much trub in my mix, but looking at it today after it had a bit longer to settle it looks better.

Attachment 102847


The bottom layer was all one color until I moved the jar for better lighting for the pic. That created the white-ish layer in the middle.

yeast-1.jpg  
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Old 02-21-2013, 07:06 PM   #30
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How long can I save my jars in the fridge if I plan on making a starter?

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