« on: July 08, 2015, 10:03:59 AM »
I do it all the time. No problem.
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This is what I do pretty much every batch. It's the healthiest yeast in my brewing process and if spare yeast is going to end up in a mason jar anyway it might as well get there without going through the beer and all the other opportunities to pick up uninvited guests.
I see home brewers make this incorrect assumption all of the time. However, nothing could be further from the truth. Unless one is performing aseptic transfers into wort that was autoclaved in the vessel in which the yeast is propagated and stored, pitching a starter from a starter provides little to no advantage from a contamination point of view over serial repitching from normal gravity (sub-6% ABV) batches. Boiled starter wort is not sterile, and neither is a sanitized or boiled starter vessel.
I’d read (somewhere) that the proteins in wheat flour are especially foam-positive even compared to flaked wheat, so I wanted to give it a try.
PH levels make sense. Yeast is just so frickin expensive up here in Alaska. Just thinking of ways to save money. Is it possible to just make a starter 500ml bigger than needed and put that into a mason jar?
Best Malz here too. And I was using the LHBS Vienna but was getting a honey note from it. Found out he was stocking Gambrinus Vienna, so I made him order some Best Vienna.