erlenmeyer flask boilover

[MedicMang]

The way I do it is I hold the whole time, until the boil happens and stabilizes. I have a pair of fire fighting gloves that I used to use at the firehouse. You can grab a cheap pair for $30-40. Well worth it for other activities too (cooking, grilling, bon fire action). Just hold it by the flame and pull when you need to.

 

[m3n00b]

I use a drop of fermcap in my flask and never have problems anymore. Last few batches have been dry yeast though. Love us05. So easy not having to worry about a starter.

 

[bja]

Soaking the flask in sanitizer is probably enough

It is enough, been doing it for years and years.

 

[Gameface]

I gave up on boiling in the flask.

I measure my water in the flask then pour 90% of the water into a SS pot (my original partial boil kettle). I bring the flask to a boil and then cover with foil and set aside. Much happier with this method and have had no issues.

 

[austinb]

Sorry to revive one of last weeks threads but I thought of something to add that was not mentioned. If you brew all grain you can do what I did and make a big batch of starter wort from grain and then use a pressure canner to make sure the wort is absolutely sterile (to avoid botulism). It will take up a day pressure canning it all but you can do other things while it is on the stove boiling. The great thing about it is next time you make a starter you don't even have to boil the wort. You just sanitize your flask and stir rod and pour the sterile wort which should be at room temperature already directly from the canning jar to the flask and add your yeast and you are good to go. It's nice because there are no boil overs and you don't have to spend 40 minutes prepping a starter every time you want to brew. If you don't have a pressure canner you can often find them on Craigslist or at thrift stores or garage sales. Make sure you get one that can hold at least 4 quart jars.

 

[etcetrah]

Pressure canning wort is exactly what I do. I borrow a canner from my mom that will hold 7 quarts of wort and can away! It is SO much easier to get a starter going and the canned wort can be stored in the cabinet at room temp.

I also "can" water to sterilize and use it for rinsing yeast that I plan on saving.

 

[Black Island Brewer]

Pressure canning wort is exactly what I do. I borrow a canner from my mom that will hold 7 quarts of wort and can away! It is SO much easier to get a starter going and the canned wort can be stored in the cabinet at room temp.

I also "can" water to sterilize and use it for rinsing yeast that I plan on saving.

Just an update on the whole boiling flask issue: after reading the sticky on yeast slanting, I decide to give it a try, since I have all of the equipment except the vials and agar. Went through Cynmar and picked up 24 vials, but because they have a $25 minimum, picked up an alcohol lamp to use instead of the candle mentioned in the sticky, and a nichrome loop to use instead of the paperclip, which took me to $25 and change, plus another $10+ for shipping.

Anyway, since I have to sterilize the vials and media in a pressure cooker, I just pressure canned some wort at the same time using the process from the Maltose Falcons, and will use that instead of making fresh wort each time I make a starter.

Boil in a flask. Pfffft.

 

[Dolomieu]

Boil in a flask. Pfffft.

also thanks for the link