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Old 08-22-2009, 03:42 PM   #1
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Default What is the proper way to make a yeast starter.

I want to make a big RIS. I have read that you should use a yeast starter for a high grav stout. What is the proper way to do this and is this all the yeast that must be used? Thanks


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Old 08-22-2009, 03:49 PM   #2
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Good idea to do a forum search; there are several excellent threads on this.


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Old 08-22-2009, 03:51 PM   #3
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Read Mr.Malty's instructions. I would probably make a smaller beer first and the use the yeast from that batch for the RIS.
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Old 08-23-2009, 07:14 AM   #4
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^^agree with mr malty! give the starter at least 24 to 48 hours head start.
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Old 08-23-2009, 01:00 PM   #5
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You can check out this article in the homebrew wiki. It's what I used to get...um...started.


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