[kylekohlmorgen]

I like the aeration idea, but a stir plate is a good addition, especially if you're heating with a heat pad or reviving old yeast (to keep it in suspension).

I pinged my microbio friend about this recently - stir plates (or shaker tables, normally) work in a lab because they are in a sanitary environment (usually lots of samples under a fume hood). A growler in your basement is a different story.

Speaking of - does anyone use temp control on a starter? With intermittent shaking and the small amount of volume, I never gave it much thought (unless I'm culturing lacto).

[beersk]

I have a starter of Bohemian lager yeast that I swear sometimes smells slightly Belgian when I shake it, other times it smells fine.  Is that how that yeast smells or should I not risk it?  I usually go by the shake whenever you walk by method...