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Old 03-07-2014, 04:14 AM   #1
Zeppman
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Hey guys,

Went to make a starter from saved slurry this evening and there was a dime sized chunk of what looked like white mold floating on the surface of the liquid in the mason jar. I poured it out and went ahead with making the starter , but should I use it?

 
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Old 03-07-2014, 04:29 AM   #2
eastoak
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i wouldn't, yeast is cheap.

 
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Old 03-07-2014, 05:51 AM   #3
Bamsdealer
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Get new yeast if you think it was mold. No reason to risk an entire batch for a few dollars in new yeast.

 
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Old 03-07-2014, 06:35 AM   #4
insanim8er
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Just boil it to kill any possibilities of infection.

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Old 03-07-2014, 06:58 AM   #5
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I wouldn't.
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Old 03-07-2014, 07:44 AM   #6
TexanRudeboy
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Quote:
Originally Posted by insanim8er View Post
Just boil it to kill any possibilities of infection.
Lol...

 
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Old 03-07-2014, 11:09 AM   #7
DrWill
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Quote:
Originally Posted by insanim8er View Post
Just boil it to kill any possibilities of infection.

Of course you could also bake it in the oven for about 2 hours and make your own dried yeast.

That'll work, right? Right?


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Old 03-07-2014, 02:56 PM   #8
Zeppman
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I guess I thought that since the infection was separated from the yeast by beer, I'd be ok... Everything smelled fine.

Oh well, I have a back up packet of dry yeast to use for tonight.

I've been having issues with washing yeast lately. I follow the sticky in the forum, and usually 2 out of the 4 mason jars I end up with usually has some mold on the surface of the beer when I go to use the yeast. I've never had an infected beer in 6 years of brewing, and I always thought I was practicing good sanitation.

 
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Old 03-07-2014, 03:07 PM   #9
wilserbrewer
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Quote:
Originally Posted by Zeppman View Post
I've been having issues with washing yeast lately.
I would give up washing yeast, and simply store and repitch the yeast slurry that can be found in the bottom of your fermenter, IMHO less chance of infection and a hell of a lot easier!

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Old 03-07-2014, 03:12 PM   #10
Zeppman
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Quote:
Originally Posted by wilserbrewer View Post
I would give up washing yeast, and simply store and repitch the yeast slurry that can be found in the bottom of your fermenter, IMHO less chance of infection and a hell of a lot easier!

How are they different?

 
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