[COHO] Unsanitary carboy

[Paul DeLeone]

i agree and have some disagreement with that. on a new batch of yeast i try 
to do a starter, 9 out of ten times. but reusing yeasts cakes give you a 
pitchable amount everytime. so if you are uncomfortable reusing yeast then 
it should be a habit to make a starter everytime. canning i guess would be 
good for a quick base wort, but if you are kicking yeast counts up for "big" 
beers or 10 gal batches i see it taking just as long to make your wort each 
time. and thats enough for the ful starter too.

Stache


>From: Tim Howe <thowe at bendtel.net>
>Reply-To: Central Oregon Homebrewers <coho at lists.bendtel.net>
>To: coho at lists.bendtel.net
>Subject: Re: [COHO] Unsanitary carboy
>Date: Mon, 30 Apr 2007 11:04:07 -0700
>
>On Mon, 30 Apr 2007 10:52:38 -0700
>"Mike T" <miketaliercio at hotmail.com> wrote:
>
> > If any of you have the equipment to can mason jars, please let me know. 
>This
> > problem is starting to sound like a lack of viable yeast issue rather 
>than a
> > sanitation issue. Tim's beer should be active whether it was 
>contaminated or
> > not. We've all made great beers without making starters, but it's a 
>gamble.
>
>	I agree.  I have had very mixed luck with the White Labs vials and I 
>should not have taken the chance.  The last one I had worked very well, so 
>I was a little too trusting maybe.  It's not a big deal to make a starter 
>and I have done it before to good effect; I'm just lazy.  I'm going to head 
>home at lunch and dump some dry yeast in there to see if I can save it.  
>I'll call it Hail Mary porter if it comes out drinkable.
>
>--TimH
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