Wow, some great replies! Thanks all. I'll need to go through this carefully before choosing which one to try first.
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Just curious as to why you would treat this yeast any differently than others (recognizing of course that you use a stir plate and not the shake and bake method).
You seem to be saying that the shaken starter is a bad idea for 1450. Why so?
I obviously wasn't clear...again! For many years I did the shaken starter. I was referring to pitching at high krausen not being a good idea with 1450 unless you make a very small starter. And it would likely be too small to do much good. I find that 1450 needs at least 4, more like 5, days to finish in a 2-3 qt. starter. If people have had good luck using it with Mark's method, I'd love to hear about it.
It will be completely beer sanitary. Sometimes we way, way, way over-worry about sanitation. Which isn't necessarily a bad thing. But stuff like bottled water is sanitary enough for beer, no problem. Things like aluminum foil, plastic bags, paper towels, bottled water are all sanitary enough for clean beer fermentation.Ever since Denny claimed that foil fresh off the roll is good to go, ive trusted that. But just to be safe I spritz with starsan lol
New Brewers can get up to speed so much faster on all aspects of brewing today vs. when I started, especially on the water aspects in brewing. I hear there is a book and a spreadsheet that make it much easier.
The pros that don't pay attention do bother me, as the beers I am paying money for should be better.
+1. I find that my home-brewed beers many times can be of higher quality than some local breweries offerings. Yet they can charge $5/pint...
I wouldn't. I use chest freezers.I recently switched to 6 gallon better bottles and needed a blow-off on 4 out of 5 batches so far. I wish the came in 6.5 gallon or 7 gallon.I'm going to upgrade to speidel fermenters some day. I would like two of the 7.9 version, but the buckets are way cheaper. Spigot is really the only real advantage.
Never heard of them but now you have me interested. Do people submerge these things in swamp coolers? No sure if that would risk contaminating the spigot?
You should have no problem kegging it after two weeks, or less, if your fermentation was healthy. I wouldn't cold crash before kegging because you're going to miss that yeast later. It will clear in the keg, but if enough yeast was transferred over you can shake the keg up and reintroduce yeast from the bottom later on.
I recently switched to 6 gallon better bottles and needed a blow-off on 4 out of 5 batches so far. I wish the came in 6.5 gallon or 7 gallon.I'm going to upgrade to speidel fermenters some day. I would like two of the 7.9 version, but the buckets are way cheaper. Spigot is really the only real advantage.