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It is pediococcus. I'm not much of a sour beer fan though

I think it's could be a game changer. Obviously, practicing good sanitation is still required, but it can come in handy when you have a contaminated starter. I bought my chlorine dioxide at dicks for like 12 bucks.

Here is a good write up: http://www.birkocorp.com/brewery/white-papers/coming-clean-a-new-method-of-washing-yeast-with-chlorine-dioxide/

So, here is my situation. I made a starter this week that I used harvested America ale yeast. It was harvested from a beer I made 6 months ago a stepped up with two 2 L starters (so I could harvest from the starter). After 24 hours I pulled it off the stir plate and noticed it had an odd smell...

Boil it separately to make the starter. I always have about 3-4 L of wort left in my mash tun anyway. DME gets expensive when you buy it as often as I need it. I figure that this is a more cost effective way to make a starter.

What I meant was once the kettle is full, and before hop additions, take 2L of wort and

What if I take the wort right from the mash tun and make the starter that day. Would that lessen the risk of contamination? How long should I boil it to ensure its sanitized?

I do not have a pressure canner. Won't the hot wort break the glass of the Masson jars?

So, I brew about once a week. Always have beer in my fermenters. I always make a starter and I harvest the from the starter. However, all that DME is costing me more than I want. Part of what I love about brewing is always finding better, and sometimes, cheaper ways of doing things. I'm thinking...

I always make a starter before every brew day. By far the best decision I've made as a home brewer. Took my beer from good to "holy cow where did you get this? I need to find this brewery." I make my starters with guidelines of a yeast calculator, in an Erlenmeyer flask, on a my homemade stir...