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Old 12-03-2011, 01:59 AM   #11
sudsmcgee
 
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I personally would let is swell, and THEN put in the fridge.

 
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Old 12-03-2011, 02:02 AM   #12
insubordinateK
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Quote:
Originally Posted by sudsmcgee View Post
I personally would let is swell, and THEN put in the fridge.
I think I would too. Why not preserve when the yeast are the most active and robust?
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Old 12-03-2011, 02:04 AM   #13
jbishman
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Thanks all for the info. this forum is great

 
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Old 12-03-2011, 02:07 AM   #14
drhookmec
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Quote:
Originally Posted by insubordinateK View Post
I think I would too. Why not preserve when the yeast are the most active and robust?
you can but theoretically it makes no difference.

When the yeast warms back up to room temp they will re-activate and start fermenting all over again.

tim

 
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Old 12-03-2011, 02:08 AM   #15
kh54s10
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How long until you will brew. I've seen recommendations of letting the smack pack swell for 2+ days. I would say 3 or even 4 days would not be a problem unless you have high temperatures.

 
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Old 12-03-2011, 02:10 AM   #16
sudsmcgee
 
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Quote:
Originally Posted by drhookmec View Post
you can but theoretically it makes no difference.

When the yeast warms back up to room temp they will re-activate and start fermenting all over again.

tim
Except you can pitch the swelled pack cold, and cold pitches arguably result in faster and stronger fermentations.

 
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Old 12-03-2011, 03:16 AM   #17
insubordinateK
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Quote:
Originally Posted by drhookmec View Post
you can but theoretically it makes no difference.

When the yeast warms back up to room temp they will re-activate and start fermenting all over again.

tim
Theoretically and experimentally it makes a huge difference. The state of the yeast when harvested or stored is crucial. You always harvest yeast during log growth phase. Micro 101.
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Old 12-03-2011, 04:29 AM   #18
Grumpybumpy
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Why not make use of this extra time and make a starter?

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Old 12-03-2011, 04:32 AM   #19
insubordinateK
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Quote:
Originally Posted by Grumpybumpy View Post
Why not make use of this extra time and make a starter?

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Good suggestion, make a starter, let it ferment - then store in fridge if you are not going to use in the next couple of days.
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Old 06-14-2012, 11:54 PM   #20
natefrog255
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Ah that explains why it didn't swell, I needed to put it outside and not back in the fridge. I thought I didn't smack it hard it enough.

It turned out okay though b/c something came up and I couldn't brew so just am going to leave it in there until tomorrow or Saturday.

Are airlocks required for yeast starters. I have a flask but it came with foam stoppers. Can I pitch yeast into the flask w/DME and just plug the foam stopper on?
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