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| − | == | + | ==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. | ||
| − | |||
| − | + | ===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=== | |
| − | * | + | *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=== | |
*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 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=== | |
*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=== | |
*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 | ||
| Line 39: | Line 38: | ||
:*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 | ||
| − | === | + | ---- |
| − | + | ==Starter Equipment== | |
| + | |||
| + | ===Stir Plate=== | ||
Revision as of 01:02, 12 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
