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Old 08-19-2013, 03:07 PM   #371
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Originally Posted by dougmaher434 View Post
I will never say that anyone is doing anything wrong in regards to their yeast starters. I just want to inform everyone how I have done it on my last batch of an IPA. I used a vial of San Diego Super Yeast that was past the expiration. I used 150 grams of DME for my starter and did 1500 mL. The beer turned out really great. I work at a pretty up an coming brewery. My brew master always tells me the two easiest things to fix, in brewing, are under-pitching and oxygenation of your wort. His advice was to do a 2000mL. starter and to invest in an air stone for oxygenation. Mentioned it was the easiest fix to many of your homebrew issues. Over-pitch. Coming from a guy that started as a homebrewer and did it for 18 years before he became pro, his information is invaluable and I trust it tremendously. Especially after tasting the beers he makes that are shocking the nation.
Not to take anything away from this person (or to get off topic) but what he is saying is not the best advice. Yes under pitching and not aerating enough are two problems of brewing but they are not the only problems. Over pitching and over aerating is not the solution to all those problems either. Actually they can cause new problems. Over pitching isn't good for the yeast or the flavor of your beer. When yeast multiple they create esters and flavors that make a beer (hefeweizen is a great example). If you over pitch, the yeast have no reason to multiple and they won't create those flavors you are looking for. Granted it is easier to under pitch than over pitch but saying the solution to a lot of the problems is to over pitch is incorrect. Over aerating isn't a solution either though it is much harder for home brewers to over aerating especially when the shaking method is used.
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Old 09-04-2013, 05:28 PM   #372
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I reached the end! I reached the end! Whew. Lots of good info. Ready to get to brewing with some washed yeast. Now to brew a style that fits a yeast I have washed......

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Old 09-04-2013, 07:18 PM   #373
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Although I do have 1 question now. I did a second laudering on a 1 gal all grain batch I did yesterday single malt 2 row, I am only getting an og after boil of 12 - 14. Should I boil down more to try to get it in the 30 range or is 12 - 14 ok since we're trying to multiply and not make beer?

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Old 09-07-2013, 09:02 PM   #374
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Here is a question I'm sure has been asked before and I have made starters countless times and never really thought about it and never had a problem but here's a million dollar question...... lets say I am using mr.malty and it says I need to use 2 vials of yeast in 1.36 liters of starter wort ..... or even if I am not using mr.malty and I use calculator "x"....... when it says I should have a certain amount of liters are they referring to before or after the DME is added ? so is it like in the mr malty example use 1/36 liters of water and then add the DME and it becomes more like 1.5 liters of wort or more because of the differential of volumes because I am adding a substance or is it 1.36 liters and that is already accounting for the difference of the added DME ? I hope that made sense the way I asked the question.

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Old 09-07-2013, 10:01 PM   #375
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I'm by far no expert, I always figured it was the volume before you add the DME... Someone correct me if I'm wrong.

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Old 09-12-2013, 05:53 PM   #376
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I was going to make a new thread but figured this would be a good place as well...The picture tutorial was great on the first page but I just got a stir plate. How do I incorperate this in to the process?

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Old 09-28-2013, 03:57 AM   #377
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How exactly do you make the aluminum foil covering? Just drape it over and fold it down, as if you were storing food overnight? And is there any consensus on whether it's worth the risk to use foil for extra oxygen but sacrificing a bit of sanitization security?

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Old 09-28-2013, 04:00 AM   #378
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How exactly do you make the aluminum foil covering? Just drape it over and fold it down, as if you were storing food overnight? And is there any consensus on whether it's worth the risk to use foil for extra oxygen but sacrificing a bit of sanitization security?
I take sheet of foil and fold it into a square then spray it down with Starsan and cover my flask. I've never had any issues with infections or anything. Since the foil is draped 1-2" down the side of the bottle and sanitized it's going to be hard for anything to get in there.
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Old 10-04-2013, 05:03 PM   #379
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I have access to an autoclave at work and I was wondering about using a surgical drape as a top. It is like a cloth/paper material and should be pretty porous as it has to allow steam to get through it in the autoclave. My thought is I can sterilize small pieces in the autoclave and use them as a top. Once they are ran through the autoclave in the proper package they are considered sterile for a year. I could also do this with the foil but it is a little harder to keep it sterile and open it up. Wondering if anyone has tried this or has any thoughts on it?

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Old 11-09-2013, 01:53 AM   #380
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If a starter isn't quite done does it hurt to go ahead and put it in the fridge to drop the yeast?

I am brewing in the morning and would prefer to decant rather than letting the starter go over night and dumping the entire starter.

Thoughts??

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