For a sample of washed yeast in a canning jar, how important is it to have no air space? I got a sample from a friend with a few inches of airspace. I won't be brewing for a couple of weeks. Should I top it off with boiled, cooled water?
I've only washed a couple times and I do try to fill them almost all the way to the top with no head space, but I do wonder how much it matters. I guess the thinking is the oxygen in the air above the liquid will go back into the water and somehow affect the yeast, right? Oxidation maybe? Anyone know why it's bad?
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