Refrigerating a yeast starter..?

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ernestmyname

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My yeast starter is ready to be refrigerated. It is one day after peak activity. But, I don't know how. (I will be brewing 48 hours from now)

If I put it in there with the air lock, It will surely suck the vodka into the wort.

If I put it in without the air lock, it seems like I am defeating the purpose of using one in the first place.

Any help is appreciated.
 

hayabusa

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just hit it with some starsan in a spray bottle.....easy to do and ensures it is.
 
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ernestmyname

ernestmyname

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Thanks for the link - The only source I am using is Palmer's 'how to brew'.

Is there anything else I need to know that isn't contained in the book?

What is your opinion of using tin foil over an empty air lock on a primary?
 

flyangler18

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Whats the consensus on foam stoppers?

Perfectly acceptable! The key to a starter is allowing gas exchange because the yeast require oxygen for reproduction. You want to keep bacteria and wild yeast from falling in, while still allowing gaseous exchange.
 

giligson

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Starter yeast need oxygen
If you see bubbles forming inside your vessle - that's CO2 and its pushing your oxygen out.

Aluminum foil baked for a half minute at 400 in your toaster oven - grasp at the edge and lay over your jar and fold down - don't seal, leave a gap for gas exchange.
 
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