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They are not disposable, but they don't last forever either. They don't seem to get sticky from the evaporation. I like them much better than foil, especially when I'm chilling my wort as I can slip my probe thermometer between the glass and the foam and it is held firmly in place during the...

Just having a little fun, man. No reason to get all butt hurt about it. :D

It'll be just fine. Relax Don't Worry blah blah blah. What was your original gravity and volume?

Awww

Here we go.:cross:

There is another attribute, with respect to the health of the yeast, that is often overlooked; that is vitality. Yeast vitality: refers to the activity or metabolism of the cell. Yeast vitality has been linked to fermentation performance. The yeast propagated from a fresh starter will have much...

Dang, just when the thread starts to get interesting, someone has to get it back on topic.;)

So you don't even bother to chill your wort down, eh. I'm surprised the yeast survive your technique. :)

B.A.S.P. (Big Ass Stir Plate) I've always been led to believe that any oxygen during active fermentation is a bad thing. Is this a misnomer?

1lb bag DME = $4.99 + tax = $5.29 1 liter starter needs 3.5 oz of DME = $1.15 per 1 liter of starter I'd say that's a pretty significant savings. Time-wise it takes about 10 minutes to bring it to a boil. 5 minutes of boiling to kill the nasties. And about 20 minutes to cool. (During which...

Just in case you missed the first three links Mr. Malty :D YeastCalc is better for step ups.

That's weird? I get a 0.5 doubling rate when I put the inoculation rate at 100

Give this calculator a try YeastCalc If you have a stir plate, you can get there starting with 1 liter then stepping to 2 liters then to 2.5 liters.

Got it. ;)

I think Johnny was referring to the decanting of the starter in order to minimize off flavors.

Here is a great website for figuring how much starter you will need. http://www.yeastcalc.com/

Looks like number 1 is done.

I read somewhere that wort is missing one important nutrient for yeast and that is iron, I don't think raisins are all that high in iron. doesn't Wyeast make a powdered yeast nutrient, that contains all the important stuff not found in wort?

So if I'm understanding correctly, when you brew a beer with a lot of hops in it, it should be darn near impossible to get an infection, right? Since hops are antibacterial and antiseptic? Or am I just confused.

but if the hops are antiseptic, wouldn't they kill the bad bacteria in your beer?