yeast starter

[SpanishCastleAle]

cactus,
I think the yeast prefer to consume the O2 as long as it is present. During this phase they aren't making CO2. As soon as the O2 runs out they start the anaerobic phase and start producing CO2. So I think you really want to prevent them from even starting the anaerobic phase by always keeping O2 in solution. But I don't have a stirplate...yet.

 

[cactusgarrett]

Good to know. This last starter i did (also w/o a stirplate) i used a straw to remove the CO2 in the jug, often. After a number of hours, there actually was a significant amount of CO2 present, which i removed by sucking it out (not breathing in, though - as we all know what it's like getting a lung-full of CO2 from fermentation) via a straw with my mouth, then swirlling the jug.

Just by eyeballing it, it seemed like a healthier "ferment" or reproduction, or whatever went on. That's what prompted me to take it a step further and go the pump method for CO2 removal. I'm not expecting the pump to actually aerate the starter as much as a stirplate.

 

[Ryan099]

I ahven't had any liquid yeast before...so how's the experience???What does it resemble to??i mean which beer or wine does the taste's matches??

 

[cactusgarrett]

I ahven't had any liquid yeast before...so how's the experience???What does it resemble to??i mean which beer or wine does the taste's matches??

Umm... not quite sure what you're asking. The tastes "match" what you make. A wheat strain will taste like a wheat. The major difference, aside from performance, is that there is a vast variety of liquid strains compared to dry.

 

[polecreek]

Oh yea:

Now that's just funny...unless you're a cow.

Actually a bull if you would like to check