Nah, just pitch about 65, O2 and throw it on the stir plate!
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I was banned from buying from them!Yeah! What did you do to piss them off?
A 40 watt light is enough to heat my chest freezer in the winter. I could have rewired my temp controller to heat mode but I just let the freezer to cool it down if it gets too hot.I did pretty much the same thing. I'm in NC so a 25 watt bulb usually does the trick. I lucked into a 2 stage ranco for 45 bucks so I'll be adding the bulb to the heat side come October or so. I just cover the bulb with a small steel coffee can to keep the light away from the wort.
So given enough time, 1.040 starters will yield more yeast. But if you're pulling it off the 1.040 starter when there is still a lot of alcohol in the starter, then it might actually be better with the 1.010 starter.What kind of time are we talking about, extra day, 3?
That will be totally fine, although I'm not sure you even need the mix.
I'm a grad student getting a PhD in Biochemistry and have done a lot of work with yeast. Our standard media is 2% glucose. I propagate all of my fermenting strains with the same formula and have had great success growing stuff out of bottles.Tom,
That being said, I always use DME for my starters, never glucose. You want the yeast to already have made and be making maltase when you throw them into your beer, it decreases the lag time. Some people say that yeast grown in glucose lose the ability to ferment maltose, which is really incredibly unlikely unless you do it for a long time. But they will take longer to get going, because glucose represses the expression of maltase so first they have to switch the maltase genes on. So always feed your yeast maltose before putting them in your wort.
Someone might have mentioned this already, but what about using compressed O2? I heard you can buy oxygen canisters at the hardware store. I assume these are meant for cutting torches, and therefore not "medical grade" oxygen. Are they safe? Are they worthwhile?I bought a regulator and .5 micron SS stone from Morebeer (on sale) a couple of years ago and have never looked back. I did it mostly for the time savings (2 minutes for a big beer, 1-2 for others) and less foam. Between that and fermentation temperature control, My beers have improved dramatically. They seem to last a long time too - 20+ batches per tank. I was hoping for 10.