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Old 08-11-2012, 01:08 AM   #301
Zoltanar
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Nov 2010
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Hi there.
I don't know what the others think, but to my point of view, to save you a bit of time, since you are going to boil the water with the DME anyway, there is no point in using pre-boiled water.
This will save you a bit of troubles



 
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Old 08-11-2012, 10:44 AM   #302
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Quote:
Originally Posted by cincybrewer View Post
I was debating using an airlock out of fear for fruit flies but thought with the foil and co2 escaping they wouldn't be interested. It lasted over night but just as I was going to put it in the fridge, two got in. I'll have to use an air lock next time.
I think someone makes plugs from some sort of sponge material. I would use that before I used an airlock. An airlock is just that, it locks the air out. You need the exchange of air for healthier yeast


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Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, they know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.

Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

 
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Old 08-11-2012, 02:56 PM   #303
Sulli
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Quote:
Originally Posted by jetmac View Post
I think someone makes plugs from some sort of sponge material. I would use that before I used an airlock. An airlock is just that, it locks the air out. You need the exchange of air for healthier yeast
Foam Stoppers. Certified fruit fly proof.

 
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Old 11-08-2012, 05:20 AM   #304
mmcshmi11
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Jun 2012
Santa Clara, California
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Can anybody explain what the different layers are in the yeast starter after putting it in the fridge? From what I can tell, there are 4:
1) Dark bottom layer = dead yeast?
2) White layer = pure yeast
3) Milky brown liquid = wort with some yeast in suspension?
4) Top spent wort brown layer

I would assume the yeast would eventually all fall out of suspension with enough cold crashing. However, I'm concerned that the bottom dark layer is dead and will contribute off flavors since it is not pure fresh yeast. If anybody can clear this up, that would be great.
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Old 11-08-2012, 03:39 PM   #305
frazier
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That bottom brown layer is more than likely trub material - I get that all the time, even with DME. It's nothing to worry about.

Yes, with continued chilling the beer will become increasingly clear as the yeast settles out. When it's time to pitch, pour out most of the clear stuff, give the flask a good shake or swirl, and toss it in. No worries!
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Old 12-02-2012, 01:26 PM   #306
RIC0
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What type of yeast needs to be used for a starter???

I have access to many kinds but im not sure which i need to use??

Can one type be used for all type of beers?
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Old 12-02-2012, 02:11 PM   #307
Ogri
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Quote:
Originally Posted by RIC0 View Post
What type of yeast needs to be used for a starter???
Any, of many varieties of, liquid yeast can be used for starters. Dry Yeast isn't suited to use in starters as it's supposedly already at peak condition when you open the pack so sprinkling it on as is or rehydrating is the way to go.

Quote:
Originally Posted by RIC0 View Post
I have access to many kinds but im not sure which i need to use??

Can one type be used for all type of beers?
It's a matter of your preference. Just like an ale yeast can be used with lager ingredients to make a perfectly good beer, just that it won't appeal to some lager aficionados and transversely you could use a lager yeast, and lager brewing practices with ale type ingredients and make a lager-ised IPA, ESB, etc.etc.

If, for example, you really like US-05, S-04, Nottingham or any other yeast in particular there's no reason why you couldn't use it in any brew you liked, unless you were entering competition and brewing to a certain style.

 
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Old 12-02-2012, 02:22 PM   #308
metanoia
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Oct 2012
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Quote:
Originally Posted by Ogri
It's a matter of your preference. Just like an ale yeast can be used with lager ingredients to make a perfectly good beer, just that it won't appeal to some lager aficionados and transversely you could use a lager yeast, and lager brewing practices with ale type ingredients and make a lager-ised IPA, ESB, etc.etc.

If, for example, you really like US-05, S-04, Nottingham or any other yeast in particular there's no reason why you couldn't use it in any brew you liked, unless you were entering competition and brewing to a certain style.
This. That's the beauty of beer- as long as the yeast has fermentable sugars to eat, you'll end up with beer.
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Old 12-03-2012, 04:46 AM   #309
shaunvfx
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Oct 2012
San Francisco, CA
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I know people were asking about foil vs foam stopper etc...

I ended up buying a mason jar from the container store, the type they sell have one piece lids versus the two piece kerr style.

I am making my first starter as we speak and I was going to use foil, however I discovered i can thread the lid on about two full rotations and the lid has plenty of give you allow co2 out and potentially o2 in without getting into that discussion.

Thought i would give everyone a heads up, a fly would have a hard time squeezing in there, although I suppose it isn't impossible. I have it sitting in a small tray incase it over flows.

I made a gravity of 1.020, that should allow the yeast to reproduce then i can store it for later right?

 
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Old 12-03-2012, 06:28 PM   #310
tre9er
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Yeah, I shoot for 1.030-1.040 though, personally.


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