How to Make a Yeast Starter
Making a yeast starter is not just for advanced brewers. Start your fermentation off right with healthy, active yeast. Stirring you starter continuously keeps your wort aerated, keep yeast in suspension, and knocks CO₂ out of suspension. Stirred starters have up to a 10 fold increase in cell counts than non-stirred starters. A proper starter will have an original gravity between 1.03-1.04
Equipment needed to make a yeast starter:
1. Stir plate
2. 2L flask
3. Stir bar with keeper
Ingredients needed to make a starter:
1. 1L of hot water
2. 1C of DME
3. 1/2t of yeast nutrient
1. Combine ingredients and stir until completely dissolved.
2. Place stir bar into flask and secure with keeper.
3. Pour wort into flask and place on burner.
4. Boil for 20 minutes.
5. Cover and let cool for 30 minutes.
6. Place into a cold water/ice bath until at or below 70ºf
7. Add yeast
8. Remove magnetic keeper and store in safe location
9. Place flask on stir plate, slowly moving it around so the stir bar can find the magnets located in the stir plate.
10. Turn on
11. Let ferment for 24-48 hours.
12. The starter can be pitched directly into your cooled wort or placed in a refrigerator for up to 2 weeks. If refrigerating, always allow starter to warm back up to room temperature. The excess liquid can also be decanted prior to warm up.
- Chris Musil