Cold crash suck back idea

[Jeffmyers5266]

I’ve seen many topics about how to handle the suck back- balloons, co2 pressure, etc. what some people like to do is pull in vodka or star San, but has anyone tried pulling in the “beer” produced from the starter? Wouldn’t this ultimately taste better than the other options, and it’s already readily available? Or am I worrying too much about this?

 

[kh54s10]

Are you talking about allowing a starter "beer" to be sucked into a cold crashing fermenter? If so, why would you intentionally put heavily oxidized "beer" into a good batch of beer? I would rather have the air sucked in.

I haven't yet but will be looking into the 2 mason jar set ups.

 

[Smellyglove]

Pulling back oxidized beer (if done on a stirrer), which also contains some amount of oxygen still? I think I'd rather just save some co2 in something inflatable or such.

 

[isomerization]

Not to mention that you’d like be introducing a contamination into your beer.

Starsan or vodka are both sanitizers.