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I think you've just been skipping over mine - too many posts to read all of the way throughI think your best bet is to just measure it with a refractometer or hydrometer.
DOH! Read too fast and missed that! Good idea, Tom!
Wow, ok, that's a lot of O2. There is some small danger of actually hitting them with too much O2, and between the stirplate and the O2 tank you might be getting close. I would just stick with the stirplate and some kind of cover that will keep stuff from falling in but allow air to flow through. Like a cotton ball or loose aluminum foil or something.No, no, you misunderstand. 2 or 4 liter starters in a 6 liter flask on a stirplate, with .5 micron sintered stone!So, hit the starter with O2 every 8 hours for a couple of days?Sure, although that might not be as good as a stirplate. It foams up pretty quickly so there's only so much O2 you can bubble through it. Some foam control and/or a larger vessel would help. But the stirplate is set and forget, so I like that solution better.
I think your best bet is to just measure it with a refractometer or hydrometer.
He was the only person I talked to during the whole trip who spoke that way. It was just too funny.Maybe he was just playing along?
Yeah, good idea Denny! I can't believe no one else suggested that . . .Or you could just measure the juice...I like Denny's response
I'll give your suggestion a try, but to tell ya the truth I'm not usually in a biog hurry and I can schedule around the yeast being ready. It's just become part of my plan. OTOH, if there's a method I can use to ensure that my yeast population is larger and healthier, it's worth a try.You want to make sure your yeast population is larger and healthier? Get a stir plate. Check out this picture from the Falcons website yeast page.
And I real familiar with the do it yourself plans, but generally I prefer to buy rather than build. I'm just lazy that way....I hear that
So, hit the starter with O2 every 8 hours for a couple of days?Sure, although that might not be as good as a stirplate. It foams up pretty quickly so there's only so much O2 you can bubble through it. Some foam control and/or a larger vessel would help. But the stirplate is set and forget, so I like that solution better.
I'm not trying to mess with your process or anything, but I think if you used the smack pack when it was nearly swollen rather than fully swollen it might go faster. Might. By the time you get to the fully swollen pack it might have been fully swollen for a while and the yeast might have started settling again.How much yeast are you using? Liquid/dry?
A stirplate would speed things up if you were so inclined.
I use a fully swollen Activator. I've been given a couple stirplates by kind people, but they were both very old and died soon after I started using them. I haven't felt like investing in a new one at this point, but I'm considering it. If my brewery/garage renovation comes in under budget, that's a possible use for the "extra" money.
How much yeast are you using? Liquid/dry?How do you make your starters Denny? That's a really long time to finish fermenting, do you check the gravity? It could be done before 4 days but just not flocculated yet. I'm guessing you don't use a stirplate since you're talking about the yeast dropping?
Nope, no stirplate, usually 3 qt. starters, although sometimes only 2 qt. Sometimes takes a day or so for it to get going, 2-3 days to ferment, so I plan on a minimum of 4 days before it's ready to go in the fridge to crash the yeast.
Either way (or is it either ways?) it hurts my ears.The one that bugs me is "anyways" instead of just saying "anyway". Seriously annoying.I've had this discussion before, maybe not here. I don't think there's anything inherently wrong about "anyways," or for that matter, "anywise." It's that the modern usage is typically incorrect.
It won't happen instantaneously, but they will start to grow as quickly as they can when the conditions are right for growth.I've always thought that pitching a start that is still "active" is the best way to go and that brewers let the starter finish so they don't have the bland starter wort/beer diluting the batch...Tom, is this the best method for yeast health and harvesting the yeast from the target batch? Is the lag time important as the yeast go into growth phase, or will they just jump back to growth phase when they are introduced back into the target wort?
I've always thought that pitching a start that is still "active" is the best way to go and that brewers let the starter finish so they don't have the bland starter wort/beer diluting the batch...Yes
It is what it isWe moved a lot.
No kidding.
Kind of like your posting a lot.
This applies to other countries as well. Italy and Germany come to mind.The ones I know do.
I wonder if southern Australians look down on northern Australians?
I think it's because the north tends to be more sparsely populated. Of course they still make fun of the Taswegians.
I dated a girl in college who used to say that - she was from Eastern PA, near Allentown. More Pennsylvania Dutch country than Philly-style.QuoteThat, and a verb construction that I've only heard in Indiana, and which is incredibly common here: [noun] needs [past participle]. As in, "My car needs cleaned." Doing it without the passive voice ("to be") just sounds incredibly wrong to me.
Not just Indiana. I hear it in Ohio too. Typically from people who also insist that our nation's capital is "Warshington."