Yeast Starter Sanitization Question

[Jiffster]

I made a yeast starter that had a very active fermentation and spilled over. It left a gooy, sticky mess around the mouth of the flask.

Is this going to be an issue when I go to pitch the yeast?

 

[d3track]

Wipe it down with star san, and then if you're extra paranoid you can flame the lip before pouring.

 

[IslandLizard]

Like @d3track says, you want to clean off that goo on the outside with Starsan. Use a spray bottle or, my favorite, a Starsan soaked washcloth to mop around the neck. You don't want any of that goo going back into the flask or into your fermentor as it is not sanitary anymore.

Did your stir bar get thrown, causing the starter to foam over? During agitation I don't think I've ever had yeast blow off.

I hope you still have enough yeast left for a pitch...

 

[mongoose33]

Like @d3track says, you want to clean off that goo on the outside with Starsan. Use a spray bottle or, my favorite, a Starsan soaked washcloth to mop around the neck. You don't want any of that goo going back into the flask or into your fermentor as it is not sanitary anymore.

Did your stir bar get thrown, causing the starter to foam over? During agitation I don't think I've ever had yeast blow off.

I hope you still have enough yeast left for a pitch...

Do you use something like Fermcap-S with it? I've kind of lived in fear of having a boilover on the stove while boiling the DME in the flask, so I've always used a bit of Fermcap-S in it.

When it's on the stirplate, I never get any foaming at all, other than maybe a very thin skim on the surface of the starter.

 

[Jiffster]

Like @d3track says, you want to clean off that goo on the outside with Starsan. Use a spray bottle or, my favorite, a Starsan soaked washcloth to mop around the neck. You don't want any of that goo going back into the flask or into your fermentor as it is not sanitary anymore.



Did your stir bar get thrown, causing the starter to foam over? During agitation I don't think I've ever had yeast blow off.



I hope you still have enough yeast left for a pitch...

Not sure about the stir bar being thrown. I did a second step last night and it foamed over a little too.

This was with the goo around the mouth. Do you think I should scrap it to avoid chances of infection?



I think they foamed over because I used the full 2000ML cpacity with very little head space.

This is it right now.

View attachment ImageUploadedByHome Brew1480177966.648858.jpg

 

[IslandLizard]

Do you use something like Fermcap-S with it? I've kind of lived in fear of having a boilover on the stove while boiling the DME in the flask, so I've always used a bit of Fermcap-S in it.

When it's on the stirplate, I never get any foaming at all, other than maybe a very thin skim on the surface of the starter.

Now you mention it, well... yes!
I do use Fermcap-S, and am certain that keeps most of the foaming under control, perhaps more so than agitation does. I do get a little foaming at times when using my shakers, no more than 1/2 inch, usually less. It tends to settle after a while.

Electric stove here so no direct boil in glass flasks.
I boil the starter wort, with one drop of Fermcap per gallon or fraction thereof, and 1/4 tsp of a nutrient mix (DAP/Epsom/Zinc Chloride) in a stainless pot. Let it cool in the sink or a small tub with cold water with a couple changes, and an ice pack or 2 at the end when I'm in a hurry. I then pour the cooled wort into the flask(s) or 1/2 gallon pickle jars.

Without the Fermcap I had many boil overs especially with the lid on the pot while "steam sanitizing" it.

 

[IslandLizard]

Not sure about the stir bar being thrown. I did a second step last night and it foamed over a little too.

This was with the goo around the mouth. Do you think I should scrap it to avoid chances of infection?

I think they foamed over because I used the full 2000ML cpacity with very little head space.

This is it right now.

While it's actively "fermenting" (that's what's causing the foam) things are coming out (gas, foam), so there's little chance other things are going in. I'd say you're safe to use it, as long as you remove the crud build-up from the outside and sanitize before cold crashing or pitching.

As @mongoose33 and I discussed, a drop of Fermcap-S keeps a lot of that foaming under control. I rarely fill my flasks to the 2000ml level. 1600 is more common, 1800 or 2000 if I really must have that extra bit more. I now often use a shaker instead of a stirrer, so I need to keep adequate headspace for it to "slosh" well.

BTW, looks like you've got a lot of yeast there!

 

[Jiffster]

I cold crashed and decanted the first starter. Then did the second step (which you see now).

I'm concerned some contamination may have gotten into the batch via the crud.

This is for a labor intensive and expensive spiced Belgian Dubbel.

I'm not sure I should take the chance of getting it infected.

Maybe I should play it safe and start a new starter?

I used fermcap during the boil but not after pitching the yeast. I should use it then as well?