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Author Topic: Aerate Starter?  (Read 12730 times)

Offline kylekohlmorgen

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Re: Aerate Starter?
« Reply #15 on: June 27, 2012, 08:25:16 am »
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).
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Offline beersk

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Re: Aerate Starter?
« Reply #16 on: June 28, 2012, 07:49:11 am »
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...