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Even in the fridge my mason jars build up lots of CO2 from washed yeast over time. Do you guys periodically bleed them of their pressure?
Nope, never even think about it. The yeast are "dormant" in there anyway right?
are you using the same technique from the sticky on this site? if so, there should be no activity in the jar once the yeast has been rinsed a couple times. even if you don't rinse with sterile water there should be very, very little if any co2 produced in the jars. if there is, it would seem to me that the beer wasn't completely fermented when you racked off the yeast. i'm just kinda puzzled as i've never had any pressure built up in any of the stuff i've rinsed.
I have six or so jars of washed yeast in my fridge and none of them built up co2.
I drill a small hole in the lid and pull pillow stuffing (polyester) through and pressure cook the jar and lid before filling. It is an old filter trick with mycologists, but I'm a beer noob so take this with a grain of salt. Or just drill the hole and put a priority mail envelope between the jar and band, they are free at the post office and made of Tyvek which will act as a micron filter but allow for the jar to maintain no pressure.
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