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Old 01-16-2014, 02:51 PM   #31
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Touching on the original question for a moment,The reason for my answer is that I don't want the yeast that I just pitched to get coated on the inside of the fermenter on the lid. Much less above the liquid line. It doesn't rinse off as easy as one might think while stiring roughly or agitating. So I started aerating first,then pitching. It doesn't need to be stired at that point. It tends to coat the spoon anyway. And they seem to mix themselves just fine as they swirl around during fermentation.

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Old 01-16-2014, 03:09 PM   #32
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Default Pitch Yeast 1st or Add to top

So what stir plate are you all using? For 4L and 5L flasks / containers?

I could see using a 4L Pyrex beaker (jar) and just covering with plastic wrap (not sure if you really need to sanitize plastic wrap) I know we did this with samples in the food lab at Madison 20 years ago.

Decanting the starter was what the seminar at NB discussed, just did not associate with the step-up verbiage. Could have sworn I have heard washing/rinsing the yeast was a good idea in RODI before pitching is also used.

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Old 01-16-2014, 03:15 PM   #33
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A beaker would work just as well as a flask imo. but whether using plastic or aluminum foil,a spritz of sanitizer is always a good safguard.

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Old 01-16-2014, 03:16 PM   #34
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Quote:
Originally Posted by unionrdr View Post
A beaker would work just as well as a flask imo. but whether using plastic or aluminum foil,a spritz of sanitizer is always a good safguard.

What stir plate are you using for 4-5L yeast propagation?
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Old 01-16-2014, 03:39 PM   #35
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I don't have a stir plate yet. i made a 1L starter for the WL029 kolsh yeast for my hybrid lagers. That yeast's sweet spot is 64-69F,so such a large starter wasn't needed,as it turned out. Looking back,a 2L flask would've been better,though. The 029 yeast is the steadiest fermenter I've ever seen.

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Old 01-16-2014, 04:32 PM   #36
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Results

Went with the 5L from Stir Starter (will stir 1L-5L) and life time warranty
only 2 stores carry it, and the one in MI was not nice on the phone

So I got it here
http://www.williamsbrewing.com/STIRS...SKS-P3137.aspx
Go big or go home (don't have the time to DIY)


Any opinion on anti fom drops? as I got the 2000ml kit for doing ales along with the Stir Starter.

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Old 01-16-2014, 04:41 PM   #37
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I haven't had the need for an anti-foaming agent yet,but it could be useful in this case.

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Old 01-16-2014, 04:49 PM   #38
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Not that I'm an expert, but I am lazy so... I rehydrate in my fermenter while I brew to maximize the surface area for the yeast to spread out. Then chill and then aerate in the keggle. This way none of the yeast I rehydrated gets left behind AND I don't have to wash something extra (there's already enough equipment to clean).

Since I started this procedure all of my dry yeast have been successful (actually most have over attenuated slightly).

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Old 01-16-2014, 05:04 PM   #39
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Quote:
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Since I started this procedure all of my dry yeast have been successful (actually most have over attenuated slightly).
over attenuated ?
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Old 01-16-2014, 06:10 PM   #40
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Yeah, every one of my recent batches the gravity ended up 0.002-0.004 past the bottom end of the expected FG range.

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