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Old 01-11-2013, 01:39 AM   #1
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Default yeast starters

I plan on making a yeast starter and was wondering how long I can keep it in the fridge before I pitch it? I wanted to know if it will lose cells over two or three days. I have a stir plate and planned on using yeast calc. so if I have to increase cells to account for lost cells over time it should not be a problem. Any help would be appreciated.

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Old 01-11-2013, 01:42 AM   #2
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I plan on making a yeast starter and was wondering how long I can keep it in the fridge before I pitch it? I wanted to know if it will lose cells over two or three days. I have a stir plate and planned on using yeast calc. so if I have to increase cells to account for lost cells over time it should not be a problem. Any help would be appreciated.
2-3 days will not be a problem.
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Old 01-11-2013, 01:43 AM   #3
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It will lose viability over time, same as what happens to WyYeast or White labs. It probably won't be a massive dropoff but there will be some.

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Old 01-12-2013, 03:37 AM   #4
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Thanks for the tips. Two more questions. First, should the stir plate stay on for a full 24 hours and second, is there a way to open white labs vials without the yeast shooting out or overflowing?

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Old 01-12-2013, 04:41 AM   #5
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Lol good questions.

Yes, let the stir plate stay on for at least 24hrs.

And lol ya there is a trick to white labs. That's all I use. I crack the seal open and let it warm from a refrigeration temp to room temp and most the co2 comes out while it warms up. (make sure to store it upright with the cap open a shot glass works good lol) After it warms up I will tighten the cap and shake, then open the cap again slowly. Repeat a couple times with shaking then slowly opening to mix the yeast in the fluid and you should be fine.

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Old 01-12-2013, 04:45 AM   #6
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Agreed @ a few days will be fine.

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Old 01-12-2013, 09:15 PM   #7
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Thanks for the tips folks! The last two batches I made I used dry yeast and they both fermented fast and apparently did not eat all of the sugar because both beers taste sweet. This is why I want to switch to liquid yeast. Thanks again.

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Old 01-12-2013, 09:38 PM   #8
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Quote:
Originally Posted by jb3218 View Post
Thanks for the tips folks! The last two batches I made I used dry yeast and they both fermented fast and apparently did not eat all of the sugar because both beers taste sweet. This is why I want to switch to liquid yeast. Thanks again.
There's no reason that would be true for dry versus liquid yeast provided you pitched the right amount of yeast. What was your OG? How much did you pitch? Temperature at pitching? Aeration? Fermentation temperature?
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Old 01-12-2013, 09:52 PM   #9
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And what were the dry strains? Some will not chew down on the sugars as much as others. Lots of factors involved here, least of which is dry vs wet yeast!

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Old 01-12-2013, 09:59 PM   #10
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Check out this thread.

http://www.homebrewtalk.com/f39/how-...ctorial-76101/

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