Starter stir bar

[MacGruber]

How do you keep the stir bar in the flask when pitching a starter from a stir plate? Screen? Strainer?

 

[JonGrafto]

Another magnet to keep it in place.

 

[MacGruber]

That's what I was thinking.

 

[Brew-boy]

I use a rare earth magnet on the outside bottom, works like a charm.

 

[BrokenArmBrewing]

I just pour slowly

 

[Gear101]

I use a rare earth magnet on the outside bottom, works like a charm.

I use one on the outside and pull the bar out all together, right out the top, with the start still in there.

 

[Beezer94]

i use one on the outside and pull the bar out all together, right out the top, with the start still in there.

+1

 

[Golddiggie]

I use a rare earth magnet to hold it in place while I decant the spent starter wort. I then swirl (still holding it in place) to get the yeast into suspension. I then use the magnet to remove the stirbar from the flask so that there's no worries about it going into the wort. I typically use one of these that's more than strong enough to do the job.

 

[berrywise]

I'm the one who always forgets to put a magnet on and dump it right into my carboy. I should put a sticker on my flask to remind me.

 

[aubiecat]

I'm the one who always forgets to put a magnet on and dump it right into my carboy. I should put a sticker on my flask to remind me.

In that case use a telescopic magnetic pickup is the answer..

 

[Dan]

I have a small rare earth magnet that lives on my fridge. The stirplate stays in the kitchen. When I turn it off I slide the magnet off the fridge and pull the stirbar up the side of the flask. Decant, pitch and the magnet holds the stirbar until I remove it and stick the magnet and stir bar back on the fridge till the next use.

Works for me, you just need to develop a routine that works for you. Make it simple, path of least resistance type of thing.

 

[tochsner]

I like to just dump mine in the primary with the starter. At least that's how I have done it the last 3 times.

 

[mforsman]

I like to just dump mine in the primary with the starter. At least that's how I have done it the last 3 times.

Truth!

 

[BrokenArmBrewing]

Do you guys pour the fermented malt into the new wort? I usually spin up the yeast into suspension and all the whole 1600 ml into my wort. Any problems whit this? It sounds like a stupid question, so sorry, but the cake at the bottom is the yeast right?! ::

 

[JonGrafto]

Some guys will pitch the whole thing. Me, I like to throw it in the refrigerator overnight and then take it out the morning of and let it get up to room temperature. Then I decant most of the "beer" and just leave enough to swirl the yeast into suspension, then pitch.

Typically not an issue either way...

 

[BrokenArmBrewing]

So if I'm correct, DME fermented out fairly well, almost complete, almost, so by pitching the who show, are you not adding like a liter of alcohol on a 1600 ml starter?

 

[Golddiggie]

Do you guys pour the fermented malt into the new wort? I usually spin up the yeast into suspension and all the whole 1600 ml into my wort. Any problems whit this? It sounds like a stupid question, so sorry, but the cake at the bottom is the yeast right?! ::

As stated before, I chill to get the yeast to fall out of suspension, into a nice cake in the bottom of the flask. I then decant as much of the spent starter wort as possible and then swirl the rest to create a slurry. The slurry is what I pitch into the fermenter on top of the chilled wort that will become my beer. I aim to add as little spent starter wort as possible.