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Yeast Starters

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= '''Starter''' =
 
= '''Starter''' =
  
With most liquid yeasts, the use of a starter is necessary in order to create a viable amount of pitchable yeast.  Even yeasts marketed as directly pitchable can benefit from the creation of a starter.  A starter reduces "lag-time", before fermentation commences, and can help prevent a stuck fermentation.  A typical starter involves fermenting a vial or package of liquid yeast in an small amount of wort a few days before brewing.<br>
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With most liquid [[yeast]]s, the use of a starter is necessary in order to create a viable amount of pitchable yeast.  Even yeasts marketed as directly pitchable can benefit from the creation of a starter.  A starter reduces "lag-time", before fermentation commences, and can help prevent a stuck fermentation.  A typical starter involves fermenting a vial or package of liquid yeast in an small amount of wort a few days before brewing.<br>
 
Dry [[yeast]]s do not require a starter. Making a starter with dry yeast can be detrimental to their performance because they can use their nutrient reserves before pitching.
 
Dry [[yeast]]s do not require a starter. Making a starter with dry yeast can be detrimental to their performance because they can use their nutrient reserves before pitching.
  

Revision as of 18:35, 11 February 2007

Starter

With most liquid yeasts, the use of a starter is necessary in order to create a viable amount of pitchable yeast. Even yeasts marketed as directly pitchable can benefit from the creation of a starter. A starter reduces "lag-time", before fermentation commences, and can help prevent a stuck fermentation. A typical starter involves fermenting a vial or package of liquid yeast in an small amount of wort a few days before brewing.
Dry yeasts do not require a starter. Making a starter with dry yeast can be detrimental to their performance because they can use their nutrient reserves before pitching.

Making a Starter

(Article required please)

Equipment

  • Stir Plate