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Yeast Starters

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(Basic Outline)
(Making a Starter)
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==Making a Starter==
+
==Starter Procedure==
 
Making a starter is relatively straightforward, far easier than brewing an entire batch of beer.
 
Making a starter is relatively straightforward, far easier than brewing an entire batch of beer.
  
===Basic Outline===
 
  
====Prepare Yeast====
+
===Prepare Yeast===
 
*Allow yeast to come to room temperature.  If it is a smack pack, smack it first.
 
*Allow yeast to come to room temperature.  If it is a smack pack, smack it first.
  
====Boil====
+
===Boil===
*Start by bringing one pint of water to a boil in a two quart saucepan on the stovetop.
+
*Bring one pint of water to a boil in a two quart saucepan on the stovetop.
 
*Reduce the heat, add one half cup of Dry Malt Extract (DME) to the water, and mix it thoroughly.
 
*Reduce the heat, add one half cup of Dry Malt Extract (DME) to the water, and mix it thoroughly.
 
*Gently boil the wort for ten minutes.
 
*Gently boil the wort for ten minutes.
  
====Cool====
+
===Cool===
 
*Remove the saucepan from the stovetop, and cool it to room temperature, ~75ºF (~24ºC).
 
*Remove the saucepan from the stovetop, and cool it to room temperature, ~75ºF (~24ºC).
 
*Put the cool wort into an approximately half gallon (~2L) container.
 
*Put the cool wort into an approximately half gallon (~2L) container.
 
*Cover and aerate thoroughly.
 
*Cover and aerate thoroughly.
  
====Pitch====
+
===Pitch Yeast===
 
*Pour the contents of the yeast vial or smack pack into the container.
 
*Pour the contents of the yeast vial or smack pack into the container.
 
*Shake to mix the yeast into th wort.
 
*Shake to mix the yeast into th wort.
 
*Cover the container with a piece of foil or a loose-fitting cap.
 
*Cover the container with a piece of foil or a loose-fitting cap.
  
====Wait====
+
===Wait===
 
*There will be very little sign of activity, but the starter should be ready in one to three days.
 
*There will be very little sign of activity, but the starter should be ready in one to three days.
 
*You may step up the starter by adding additional wort over a period of days.
 
*You may step up the starter by adding additional wort over a period of days.
  
====Pitch Starter====
+
===Pitch Starter===
 
*After you have brewed your full batch, you may either:
 
*After you have brewed your full batch, you may either:
 
**Shake the entire mixture again and pitch it into the wort
 
**Shake the entire mixture again and pitch it into the wort
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:*Decant off the top layer of liquid before pitching just the yeast into the wort
 
:*Decant off the top layer of liquid before pitching just the yeast into the wort
  
===Equipment===
+
----
*Stir Plate
+
==Starter Equipment==
 +
 
 +
===Stir Plate===

Revision as of 20:02, 11 February 2007

Contents

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.


Starter Procedure

Making a starter is relatively straightforward, far easier than brewing an entire batch of beer.


Prepare Yeast

  • Allow yeast to come to room temperature. If it is a smack pack, smack it first.

Boil

  • Bring one pint of water to a boil in a two quart saucepan on the stovetop.
  • Reduce the heat, add one half cup of Dry Malt Extract (DME) to the water, and mix it thoroughly.
  • Gently boil the wort for ten minutes.

Cool

  • Remove the saucepan from the stovetop, and cool it to room temperature, ~75ºF (~24ºC).
  • Put the cool wort into an approximately half gallon (~2L) container.
  • Cover and aerate thoroughly.

Pitch Yeast

  • Pour the contents of the yeast vial or smack pack into the container.
  • Shake to mix the yeast into th wort.
  • Cover the container with a piece of foil or a loose-fitting cap.

Wait

  • There will be very little sign of activity, but the starter should be ready in one to three days.
  • You may step up the starter by adding additional wort over a period of days.

Pitch Starter

  • After you have brewed your full batch, you may either:
    • Shake the entire mixture again and pitch it into the wort

OR

  • Chill the mixture a day before pitching
  • Decant off the top layer of liquid before pitching just the yeast into the wort

Starter Equipment

Stir Plate