Bear with me..
My normal process is to do 1/2 pint and 1 quart jars of ~1.03 wort with some yeast nutrient.
I'm not asking about this part, it has worked well for me for a few years now
I will (over)build a starter, and put ~8ml of healthy yeast slurry with ~2ml glycerin into the freezer on "deep freeze" mode. A few days before I'm ready to brew, I will pull a sample, thaw overnight, put that into a flask with 1/2 pint canned wort, let it go a day or so, add a quart jar of wort, let it go 1-2 days, pitch into my fresh brew. If I'm at my last sample(actually second to last), I will overbuild again and start over. I have maybe 6 strains that I do this with, and have been happy, but it's a bit of work.
My thought was "What would the consequences be if in my canning stage, I did larger jars(1/2gal), and only filled them to 5-6 pints, and left myself a little more time before the brew, opened the jar, pitched the ~10ml of slurry/glycerin, covered with tin foil and shook it a few times a day, then just pitched that assuming I see good signs of fermentation?" It would cut down on sanitizing the flask and result in only a jar to clean at the end(and the yeast vial).
Probably going to try a few either way, and plan to report back.
Looking to save a few bucks while being as lazy as possible.
Thoughts/suggestions?
My normal process is to do 1/2 pint and 1 quart jars of ~1.03 wort with some yeast nutrient.
I'm not asking about this part, it has worked well for me for a few years now
I will (over)build a starter, and put ~8ml of healthy yeast slurry with ~2ml glycerin into the freezer on "deep freeze" mode. A few days before I'm ready to brew, I will pull a sample, thaw overnight, put that into a flask with 1/2 pint canned wort, let it go a day or so, add a quart jar of wort, let it go 1-2 days, pitch into my fresh brew. If I'm at my last sample(actually second to last), I will overbuild again and start over. I have maybe 6 strains that I do this with, and have been happy, but it's a bit of work.
My thought was "What would the consequences be if in my canning stage, I did larger jars(1/2gal), and only filled them to 5-6 pints, and left myself a little more time before the brew, opened the jar, pitched the ~10ml of slurry/glycerin, covered with tin foil and shook it a few times a day, then just pitched that assuming I see good signs of fermentation?" It would cut down on sanitizing the flask and result in only a jar to clean at the end(and the yeast vial).
Probably going to try a few either way, and plan to report back.
Looking to save a few bucks while being as lazy as possible.
Thoughts/suggestions?