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Old 11-03-2009, 10:07 PM   #31
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Shaking with an open top (loose foil) will allow some air to come in.
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Old 11-03-2009, 10:08 PM   #32
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Quote:
Originally Posted by Parker36 View Post
Mmmmm, squeeze yeast!
Is that like vegemite in a squeezable container?
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Old 11-04-2009, 10:31 AM   #33
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Originally Posted by DeathBrewer View Post
Mr. Malty isn't the word of god. Just make a starter for now to make sure the yeast is viable...that will get you started.

What beer are you trying to make that would require a 3 liter starter, anyway?

It's a Hefeweizen using Wyeast 3068. I estimated OG at 1.05. The yeast was manufactured in June. The batch size is 6 gallons. The age of the yeast seems to be the big variable.

 
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Old 11-04-2009, 04:33 PM   #34
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That's silly. That yeast is still good. You could probably just pitch it in as is and it would still work. I've kept yeast for well over a year and used it without a starter with no problems.

I would just make a 1 L starter and pitch.
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Old 12-15-2009, 04:01 PM   #35
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Originally Posted by DNW View Post
Hey neighbor...

Can anyone explain how Oxygen is going to get in when there is a constant stream of CO2 pouring out?
think of the oxygen and the co2 as two separate things, each in their own flask with nothing else. if all you could see was the co2, it'd be most concentrated in and just above the wort. it wants to disperse, and spread out evenly, so the molecules will try to get up out of the flask to get a little space between each other. the oxygen is most concentrated outside the flask, and so those molecules will try to spread out and make their way into the flask, where there is very little oxygen. they each try to disperse, regardless of what else is in the same space, as long as there is no physical barrier. basically, the o2 will be able to swim against the co2, because it wants to get in the flask where its less crowded with other o2.

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Old 01-06-2010, 07:00 PM   #36
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lets say you wanted to make a 1L starter (or 1.5L, or 2L...)

what would you start with? Would you make 1 liter of wort and pitch the vial into that, or start at 500mL and step up?

Thanks

 
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Old 01-06-2010, 07:25 PM   #37
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You could do either. I generally step it up.

OK, here is a good example...when we make 50 gallon batches we begin with a 1 L starter and then we make a 5 gallon starter and then we dump that in
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Old 01-06-2010, 08:28 PM   #38
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lol, bit of a jump, but ok.

i'm brewing a big maibock (1.070) in a week or so and I was just wondering. thinking about making a 3L starter.

 
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Old 01-08-2010, 02:59 AM   #39
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Yea Im makin a barleywine(1.110) on Saturday. Just made a 2L starter. Plan on doubling it tomm. MrMalty was talkin about using 2 vials of yeast? I thought that was why I was "steppin it up." I guess ill see what happens...
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Old 01-08-2010, 04:13 AM   #40
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Quote:
Originally Posted by motobrewer View Post
lol, bit of a jump, but ok.

i'm brewing a big maibock (1.070) in a week or so and I was just wondering. thinking about making a 3L starter.
Well, think about it this way...the 1L starter is more than enough for a 5 gallon batch. And then you just treat the 5 gallon batch like a big starter!

A 2L starter will be fine for that batch. Hell, 1L will work fine, but 2L will CERTAINLY do the trick.
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