That. I bought two 3 qt. (1500 ml) flasks when some company had them on sale for about $20 with shipping. These are rather thin walled and I wouldn't do the burner to freezer thing with them. I made my stir plate and it kinda works with them (maybe a bigger magnet?), but it works best with a 2 qt ice tea pitcher. The biggest starter I made was about 1500 ml and that was in the flask.
No problem with the flask. Just put your DME in there while the flask is dry, then add water and stir bar. A funnel is still a great idea, it's what I use.
Almost, you should get some foam stoppers! They keep contamination out whilst letting oxygen it
I have one and may never use it but I look bad ass when I bring it out of the beer closet. Hell, I may sit it on top of the kegger for display!
That experiment was done with a Belgian Pale Ale, which implies it features the kind of flavours I'm generally trying to minimize in the first place (estery, cloves, banana), and his conclusion even admits elevated esters (even above what would already be expected in a Belgian) in the underpitched sample.
I prefer "clean" beers, and any "thinness" referenced in his crude experiment can easily be compensated for by a slight modification to the grain bill or mash temperature. I will continue to overpitch.
I'm curious about folks who claim to have a krausen within an hour or two. I've never had that, to my knowledge, but I'm not sure how I'd even know if I did. I aerate my wort with a Fizz-X rod which results in considerable foam (usually right up to the mouth of the carboy), which takes several hours, or even a couple of days, to subside. At a certain point, I notice little brown flecks (i.e., yeast) speckling the foam, and that's my confirmation that fermentation has begun, but that's usually not until at least 10-12 hours later.
How do you distinguish between residual aeration foam and active krausen?
That experiment was done with a Belgian Pale Ale, which implies it features the kind of flavours I'm generally trying to minimize in the first place (estery, cloves, banana), and his conclusion even admits elevated esters (even above what would already be expected in a Belgian) in the underpitched sample.
I prefer "clean" beers, and any "thinness" referenced in his crude experiment can easily be compensated for by a slight modification to the grain bill or mash temperature. I will continue to overpitch.
I'm curious about folks who claim to have a krausen within an hour or two. I've never had that, to my knowledge, but I'm not sure how I'd even know if I did. I aerate my wort with a Fizz-X rod which results in considerable foam (usually right up to the mouth of the carboy), which takes several hours, or even a couple of days, to subside. At a certain point, I notice little brown flecks (i.e., yeast) speckling the foam, and that's my confirmation that fermentation has begun, but that's usually not until at least 10-12 hours later.
How do you distinguish between residual aeration foam and active krausen?
so how long do you aerate the wort for? Until primary has more-or-less finished?
