Anyone ever put the DME and water in an erlenmayer flask and sterilize in a pressure cooker before adding the yeasties and putting on the stir plate?My reasoning behind this is that if you just leave the canner closed until it cools down to pitching temp,Probably overnite in my case,everything would be very sterile. I can then pull my quart of freshies out of the fridge and add a pint to the flask,and put it on the plate to grow out?Is this a bad idea or to labor intensive?I am a rank novice at brewing,but have over 20 yrs. experience in commercial kitchens,so I know my way around a recipe and the importance of cleanliness.Here is the rub-My brewing partner has a lot of experience as a commercial craft brewmaster here in Oregon,but he is chronically cheap & lazy.We are making 12 gallon all grain batches,and he is always complaining that the start of fermentation is taking to long to long(12 hours-overnite).When I ask him if it is because we are pitching cold yeast,right from the fridge, where it has been stored for a week or 2,since our last brew session,he says well yes,but it doesn't matter cause it gets going eventually,When i suggest that we make starters to rouse the yeast he says it is to much work(I mean really lazy).He is putting the task of making a starter on me,or it is not going to get done.I am trying to learn from him,he is super knowledgable & a great brewer, but it is hard 'cause he is such a slacker.So, how does this sound- 700-800ml water & 3-4oz DME plus some yeast nutrient in a 2 liter flask,twenty min in the pressure cooker and add yeasties next day,put on the plate day before brewing and I should be good to go,no??