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Old 02-16-2009, 06:30 PM   #11
stephelton
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Just thought I'd follow up. My concerns about vodka were needless. The yeast activity in the starter occurred very quickly, it must have happened within the span of about 5 hours during which I was gone. This was a very effective attempt, though; after pitching the yeast in to about 6 gallons of 1.044 wort, audible bubbling from my blow-off was apparent within 8 hours (pitched at 1 AM, woke up at 9 AM to the reassuring sound



 
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Old 02-16-2009, 06:34 PM   #12
KMart104
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Newb here
Now why would you use vodka?



 
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Old 02-16-2009, 07:39 PM   #13
sjlammer
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Because vodka is essentially sterile. If you get negative pressurization and you have the airlock liquid sucked into the fermented, you don't want any nasties sucked in with the wAter. Make sense?
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Old 02-17-2009, 12:09 AM   #14
KMart104
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yes it make total sense now. Thank you for that

 
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Old 02-17-2009, 01:38 AM   #15
chefmike
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Quote:
Originally Posted by nebben View Post
And even then, the yeast doesn't necessarily die at those percentages, but they start to get so wasted that they have a hard time doing yeast-like things, like reproducing and making more alcohol.

he he he....

at what percentage do homebrewers get so wasted that they stop doing homebrewer-like things as above?


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