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Your description and reasoning for disagreeing with me seem sound.....I appreciate the correction...looks like I learned something new on this forum....again.... Luckily I pretty much do what you said myself.....but I have used the refractometer to confirm yeast are alive and working. My last...

6 days will be fine as long as refrigerated and sealed in sanitized container......flask.....

I would not see an issue especially if you chill and decant......such a small amount wont matter. Plus what are you pitching it in? Light, Amber, Dark beer.....?

It will not hurt if you do not decant....but I prefer not to add all of the extra starter wort to my brews...especially if it is a larger starter

That should work fine......I have gone as short as 24 hours for the yeasties to reproduce....but the longer the better to ensure completion.....you might be able to get away with cold crashing for 12 hours.....but the longer the better to make sure as many yeast drop out before you decant...

Here is what I do.....this requires some $$ investment though..... I have (3) Johnson temperature controllers..... One I use to set the temp of my fermentation chamber (a chest freezer)...it will cycle on and off to maintain my temp. The other (2) are used to monitor and control temp of...

Called them and told them....essentially like you said I told them I would hate to see someone else buy bad yeast.....and hate for them to piss off their customers.....they offered me 50% off another vial..... :mad: WTF.....so I can get another dud yeast...why would I do that...they should have...

I checked the gravity like IslandLizard suggested.....deader than a doornail.....same as OG.....damn LHBS Looks like I will be brewing my Chocolate Milk Stout tomorrow instead......be ready for the fall or winter

hanks guys! BTW...this is an outstanding idea...never thought of that...so simple.....

Was actually a 1.25 L.....which based on beersmith should give me the cell count i need for this base don the yeast "born on date" Maybe i will pick up another wlp036 tonite....and toss it in.......to make sure....

Thanks Vamp......well been 21 hours......not pitching until tomorrow evening....should I keep at room temp and make sure it is finished.....or put in fridge to settle out.....and see what i got?

Did a 1L starter last nite for WLP036 9Dusseldorf Alt). Packaged date was 4 months ago....nice job LHBS....anyway figured be fine with starter. This was first time doing starter with stir plate . Loose aluminum foil on top erlemeyer flask. Been 21 hours and i have seen no krausen or...

I like this idea

I will be using a stir plate for the first time for my starter Beersmith is telling me a 0.75 L starter with Stir Plate will give me 185 billion cells and my recipe requires 175 billion (my starter would be 1.040 SG...and I am assuming beersmith uses 1.040 in the calculation since that is...

Thanks for responses everyone.....my stirstarter just arrived today :mug:

Looking to buy a stir plate for yeast starters...... Looking for recommendations for those of you with stir plates that work well and are reliable..... I'm not interested in building one......just want to buy a reliable one and be done with it. Thanks!

Ive had the foam sponge on my starter blow off and krausen gush out overnite......and didnt have an issue,......you should be fine...at that point CO2 on top of starter is protecting yeast from contaminents quite well....

80's is way high on temp....leave the AC on

oops...and I'm sober...maybe I need a beer to straighten my brain out! :D

Thank you for feedback....looking for dryer so 1098 it is