how to use a yeast starter?

[steviebNY444]

Let me start off by saying I'm a noob and I'm trying to figure out how to use a yeast starter. There are billions of posts, videos, websites and all sorts of other info showing you how to MAKE one but not how to actually use it. Is it as simple as letting your starter ferment for 2 or 3 days and just pour the thing in your wort when the time comes and stir or do you need to siphon it in from the top and not put any solids in it. I just wanna be sure I'm actually using the thing right.

 

[ABVIBUSRM]

yes a starter is a mini batch of beer unhopped used to build up the yeast cells and get them ready for their work..it gets them "started" so when you put it into your beer there hit the ground(wort) running..you can pitch whole starters if the volume is no more then 2 liters or put in the fridge and allow the yeast to settle decant the spent wort and just pitch the slurry..the decant method is useful for lighter flavor beers such as pilsners..i never decant starters for stouts.in order to brew great beer you need healthy viable active yeast and enough cells

 

[ABVIBUSRM]

And yes you are right allow the starter to ferment out usually 12-36 hours and decide if you want to pitch whole or decant..thats it dude

 

[steviebNY444]

yes a starter is a mini batch of beer unhopped used to build up the yeast cells and get them ready for their work..it gets them "started" so when you put it into your beer there hit the ground(wort) running..you can pitch whole starters if the volume is no more then 2 liters or put in the fridge and allow the yeast to settle decant the spent wort and just pitch the slurry..the decant method is useful for lighter flavor beers such as pilsners..i never decant starters for stouts.in order to brew great beer you need healthy viable active yeast and enough cells

Ok cool. So in the case of heavier beers, you would dump the whole thing in (top layer and sediment) whereas lighter beers you take the top layer off and just put the bottom sediment layer in. Did I get that right?

 

[flars]

You will find a yeast pitch rate and starter calculator at this site. Below the calculator screens is information and links to sites for more information.
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

 

[MrKrinkle151]

Your goal is to grow your yeast to a cell count acceptable for your batch size and gravity. You determine this cell count using a pitching rate calculator like the one linked above. This will also help you determine the appropriate volume starter you will need in order to achieve this cell count.

As for the actual pitching process, you'll ferment about 24 hours, then put it in the fridge (still covered with sanitized foil) in order to flocculate the yeast. You'll leave it in there until the wort is clear and you have a nice layer of sediment (usually overnight, but this depends on the flocculation rate of the yeast strain). Alternatively, you can stir everything up into suspension, then transfer to sanitized, boiled, or pressure cooked mason jars and then stick those in the fridge to flocc.

Once everything is flocced, pour off the wort carefully, avoiding letting any of the sediment or visible yeast near the bottom pour out. Stop with a little wort left, then you can reapply sanitized foil, mason jar lid, or stir it all up and pour into mason jars until ready to pitch. If you do this part on brew day, then leave the yeast out a couple of hours to warm up to pitching temp. When ready to pitch, swish it around like before to get everything evenly suspended, then pitch that bitch.