[roguejim]

Just wondering if using a beaker for starters has any inherent problems that I'm not considering.  A 2L Bomex beaker can be purchased for less than $8.  I would be using the beaker with a stir plate.

[Pinski]

CYO
cover your orifice.

[davidgzach]

I don't see why it would make a difference what you use so long as you can cover the top and have it work on your stir plate.  I used a gallon jug and a gallon plastic pail before.

[davidgzach]

Another thought would be in handling.  It's easy to grab a flask by the neck with an over mitt.  You'll probably need two hands with a beaker.  Could be awkward after boiling.

[punatic]

I use 1L beakers to rehydrate dry yeast. 

I use erlenmyer flasks to grow up starters (from slants), but have switched to 1.5L wine jugs for the final step with starters.  When starting from a smak-pack it goes straight into a wine jug.

Cheap and easy wine jugs are.

Invest in some flask tongs.  They are cheap too.

[morticaixavier]

I don't boil in them but I use .5 gallon mason jars for my starters. Once I get organized I intend to run off some extra wort from each light colored mash and preasure can 1 quart per half gallon jar so it's just a matter of pulling the jar out of the cupboard, cracking the seal, pitching the yeast and done. Drop the dome lid losely on top and I won't even need sanitized foil. my preasure canner will handle 2 or 3 half gallons which is really all I should need from any given brew day

[roguejim]

I don't boil in them but I use .5 gallon mason jars for my starters. Once I get organized I intend to run off some extra wort from each light colored mash and preasure can 1 quart per half gallon jar so it's just a matter of pulling the jar out of the cupboard, cracking the seal, pitching the yeast and done. Drop the dome lid losely on top and I won't even need sanitized foil. my preasure canner will handle 2 or 3 half gallons which is really all I should need from any given brew day

You're using a stirplate with the mason jars?  I thought their bottoms were concave.

[euge]

You can use a double boiler for the beakers.

I use sanitized wide-mouth mason jars and just pour the boiling wort in there. Cover the top loosely with the lid and cool in water bath. Pitch yeast and cover with foil.

[morticaixavier]

I don't boil in them but I use .5 gallon mason jars for my starters. Once I get organized I intend to run off some extra wort from each light colored mash and preasure can 1 quart per half gallon jar so it's just a matter of pulling the jar out of the cupboard, cracking the seal, pitching the yeast and done. Drop the dome lid losely on top and I won't even need sanitized foil. my preasure canner will handle 2 or 3 half gallons which is really all I should need from any given brew day

You're using a stirplate with the mason jars?  I thought their bottoms were concave.

nope, don't use a stir plate. I shake it up everytime I walk past and my wife has standing orders to do the same. I don't know that I beleive that you really get much o2 into the wort with a stir plate, particularly in a flask. I am sure there is some but I feel like a good shake now and again will get the air above the wort more saturated with o2 than the constant gentle spinning of the stir plate. I have 0 science to support this however.

**EDIT to be pedantic about my own post**
I suspect that 'more saturated' is not a valid phrase in the same way 'more unique' is not valid. I appologize.

Also, in reference to the SWMBO thread, Let me change 'Standing Order' to 'Standing Request' 

[euge]

Recently on Brewstrong they said they got more ppm O2 from flooding the headspace and using a mixstir than using an oxygen stone.