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Old 03-09-2013, 05:04 PM   #11
Flameon
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How long do you usually let the yeast be agitated on the stir plate? I usually let mine go about ten minutes. Is that long enough or not? I know of one guy who let his go for 12 hours...

 
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Old 03-09-2013, 05:15 PM   #12
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Originally Posted by Flameon View Post
How long do you usually let the yeast be agitated on the stir plate? I usually let mine go about ten minutes. Is that long enough or not? I know of one guy who let his go for 12 hours...
Normally I leave mine stirring for 24 hours. Stirring for only 10 minutes isn't going to do much.

 
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Old 03-09-2013, 06:21 PM   #13
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Yea, you need to stir the entire time, 24 hours typically. The idea is to keep them in suspension so they don't quit working and eat every last molecule of available sugar for maximum growth.
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Old 03-10-2013, 02:45 AM   #14
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I do 48 hrs. to absolutely maximize the growth. When crashing the yeast, you're always eliminating the most floculent yeasts. But so is a yeast producer / brewery.
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Old 03-10-2013, 04:21 AM   #15
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I do 48 hrs. to absolutely maximize the growth. When crashing the yeast, you're always eliminating the most floculent yeasts. But so is a yeast producer / brewery.
Based on this video: https://www.youtube.com/watch?v=ng0Ib7n4DIA you might consider changing to 24 hours, as yeast growth should be complete by 18-24 hours.

 
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Old 03-10-2013, 03:27 PM   #16
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I noticed last night that the krausen was forming in 3 liter jug. I took the foil off and put the cap on and turned the lid 1/4 turn. The krausen/yeast blocked the gas outlet. I woke up to a pressurized jug. Just a small "psst". When I removed the cap the krausen then fell. Think there are any issues?

 
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Old 03-11-2013, 07:25 PM   #17
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When you hit high krausen, yeast has moved on from reproduction and is actively fermenting, so when you see it foaming up/forming krausen, it's good to go.
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Old 03-11-2013, 07:52 PM   #18
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Thanks for the feedback everyone! I will give the 24 hours a try!

Cheers!

 
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