Just sayin'.
Makes me start worrying about leaky seals, expired yeast, etc.
Makes me start worrying about leaky seals, expired yeast, etc.
I'll argue that you are only moving the lag phase from the fermenter to the flask you are growing the yeast in. There will always be a growth time to make more yeast. If you buy more yeast, you just move it from your location to the yeast manufacture's facility.The best way to alleviate anxiety is to change behavior. If you want consistent quick starts update your yeast handling procedure to grow more, very fresh yeast.
This is true, but... starters start fast in my experience. Maybe the total time (short starter lag plus shortened fermenter lag) is about the same as the (anxiety producing) longer lag. Tradeoffs between money, effort, time, and emotional health can get complicated Beer can help!I'll argue that you are only moving the lag phase from the fermenter to the flask you are growing the yeast in. There will always be a growth time to make more yeast. If you buy more yeast, you just move it from your location to the yeast manufacture's facility.
I would agree. It is a balance though. Imho, a 5 gallon batch with a long lag time (24+ hours) represents too few active/healthy yeast cells to begin with. An instant start would possibly rob the batch of some flavor that comes from yeast growth. Nothing good is happening to your wort as it sits there before the yeast take over.I'll argue that you are only moving the lag phase from the fermenter to the flask you are growing the yeast in. There will always be a growth time to make more yeast. If you buy more yeast, you just move it from your location to the yeast manufacture's facility.
Very interesting. If at all concerned, I can re-check my SG (now underway) to confirm that it is, in fact, underway.... usually see gravity drops in less than 4 hours after pitching
am i the only one that is more worried about making sure my blow off tube is in a big enough container?
The change is so subtle that I doubt you can measure it.Very interesting. If at all concerned, I can re-check my SG (now underway) to confirm that it is, in fact, underway.
I love my refractometer.
Try Verdant IPA if your are missing that .I wondered about that when I splurged on a Flex+ But somehow, kraüsen (sp?) hardly ever even hits the lid! Weird in a good way. What about in the milk jug?
I put a blow off tube in my blow off container.am i the only one that is more worried about making sure my blow off tube is in a big enough container?
I wondered about that when I splurged on a Flex+ But somehow, kraüsen (sp?) hardly ever even hits the lid! Weird in a good way. What about in the milk jug?
I put a blow off tube in my blow off container.
Not needed blowoff tubes (at all) once I moved to pressure fermentations. Plus NOT going too close to max capacity of the fermenter used.am i the only one that is more worried about making sure my blow off tube is in a big enough container?
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