What do you guys/gals do to stabilize your boiled yeast starter flask while it is cooling in an ice water bath? I've looked online for ring weights and they are so expensive. To properly weight a 2000 mL flask, a weight is close to $30, then add on shipping. Northern Brewer has a cast iron weight, but I have no idea how well it works. I've used the "hold with an oven mit and swirl routine", but it sure would be nice if i could set it in a sink filled with ice water, swirl it every so often, while I do other things.
