Are half gallon jars ok for yeast starters?

[Ralph]

I have been look at getting into propagating yeast. Last night I built myself a magnetic stirrer out of old computer parts along the lines of this http://brewiki.org/StirPlate 

 

I have been looking at glassware to make the yeast starters and while lab glassware is great it is also damn expensive. Does anyone else here grow yeast starters using other containers. Things that have crossed my mind are the old Agee preserving jars, or even better the good ole half G or half gallon flagon. Is there likely to be any trouble using a 1/2 G flagon? As far as I can see I am likely to be able to pick up a bunch of 1/2 Gs for about $5 a pop, rather than $70 or so for a conical flask.

[bart]

yeah man they will be fine, i have grown yeast starters in these types of jars before, the ordinary one quart preserving jars are a bit small but the half gallon ones are real good. Only issue really is the wide neck but you can put an airlock into a dome seal pretty easy.

[Dougal]

I've used one before. The only issue was that the bottom isn't flat on the inside so it can be hard to get the stir bar going. I'd use a smaller bar and you should be fine. Just use tinfoil on the top, You want lots of O2 when making starters.

[Dougal]

Oops! I was thinking of half gallon flagons. Jars may be be better still.

[Ralph]

I was thinking of half gallon flagons too D. There always seem to be a bunch of them going on Tardme. 

 

Now that I have had a look there are a bunch of these jars at 1.8L which could be suitable as well http://www.trademe.co.nz/home-living/kitchen/storage-containers/gla...

[Chris Banks]

I have used jars,demijohns,flagons all sorts - most important thing is having a reasonably flat bottom inside.

I have one 3l flask that has a slightly convex bottom and its notorious for flinging the stir bar off once it gets a good vortex going grrrrrrrrrrrrrrr! 

[Dougal]

...And the problem compounds as the starter ferments. The stir bar seems to throw more easily in a thinner starter that's close to finishing.