Because I boil the dried yeast with the starter wort, I don't worry too much about sanitation in the drying process. I just drain away the beer and place the yeast cake on a sheet pan in the oven at 150F for several hours.
I have wondered about this fairly common practice. Pasteurization occurs in seconds at temps above 180F. Sometimes I just bring my starters to a boil, then cool them. Sometimes I let them boil for 5 minutes (just in case).
I bought 4oz of yeast nutrient years ago. It was from a very reputable local shop and the owner has since retired. I believe it was the L.D. Carlson product which he purchased in large packages and repacked for retail sale. I've been adding it only to starters at the rate of 1/4 tsp per liter. I'm still using that 4 ounce container. I have no scientific evidence pro or con. I've always had healthy vigorous starters and always decant prior to pitching.
Why not just use a sanitizer (e.g., Starsan or Iodophor, or both, successively)? Do you think boiling water in it offers better sanitation?
I meant the Low Carbon, High Nitrogen starter. The original publication uses yeast extrace (as described above). I wonder if I can use WLN1000 instead, resp. if somebody ( @Fhizzicks ? ) used yeast extract and in what quantity?
I have a 3 litre flask and put about 15mm water in and boil that. The steam sterilises the bulk of it. No danger of boil over at all.
Only at or above 250F/121C for 15 minutes.
Technically, you could do both and not wonder. I believe both approaches have merit.
People like overkill to make them feel good. If you are really that worried that you can not clean and sanitize a glass flask well enough with StarSan, then what chance is there for any of your other down stream equipment? I moved away from boiling in my flask partially because of too many stories of broken flasks (though I did that for many years), but also because it seems like a waste to pay $40 for to upgrade from my 1L flask, when I can get a 1 gallon jug for under $10 which has a nice wide opening for cleaning.
Basically, your previous batch was a large starter... So yes, harvest the yeast cake and reuse some of it in your next batch.
Unless there's an infection or something wrong with the yeast, that flavor should not carry over to the next batch.
I find using 2 or 3 smaller, 2 liter flasks more practical for cold crashing. They fit in the kitchen fridge without having to remove shelves. Anything taller and wider becomes a space dilemma in there. But you'd need an equal number of stir plates to go with them.
I find using 2 or 3 smaller, 2 liter flasks more practical for cold crashing. They fit in the kitchen fridge without having to remove shelves. Anything taller and wider becomes a space dilemma in there. But you'd need an equal number of stir plates to go with them.
I have been using (decommissioned) orbital lab shakers for the past 8 years, and can even fit a 3 gallon carboy on them, Or 2 1-gallon jugs, 3 2-liter flasks, or 4 half-gallon pickle jars, etc.
The vessel you make your starter in needs to be cleaner than everything else, because it is at an earlier stage in the process and compounding is a [female canine].
66F is pretty high for a Lager yeast, fusel alcohol territory, while 15 psi pressure may not alleviate all the side effects of the warmer fermentation.
