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A yeast starter is the best way to build up colonies of [[yeast]] to ensure proper [[fermentation]]. While it is possible to ferment a standard batch with one packet/vial/smack pack of yeast, it is recommended that a starter be made from it anyway to ensure that there are many viable yeast cells and that the yeast is active when pitching to avoid long [[lag time]]. | A yeast starter is the best way to build up colonies of [[yeast]] to ensure proper [[fermentation]]. While it is possible to ferment a standard batch with one packet/vial/smack pack of yeast, it is recommended that a starter be made from it anyway to ensure that there are many viable yeast cells and that the yeast is active when pitching to avoid long [[lag time]]. | ||
==Reasons for using a starter== | ==Reasons for using a starter== | ||
| − | 1- More viable yeast | + | 1- More viable yeast cells |
| + | |||
2- Shorter lag time | 2- Shorter lag time | ||
| + | |||
3- Healthier fermentation | 3- Healthier fermentation | ||
| + | |||
4- Reduces the chances of [[underpitching]] | 4- Reduces the chances of [[underpitching]] | ||
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1- Make a wort of some kind. The simplest way to do this is to boil up some [[Malt extract|LDME]]. | 1- Make a wort of some kind. The simplest way to do this is to boil up some [[Malt extract|LDME]]. | ||
| − | 2- | + | |
| − | 3- Pour your 'wort' into a sanitised container- note that [[Cleaning and | + | 2- Some will say it is best to aim for a gravity similar to the one that is being aimed at for the batch (to acclimatise the yeast). [[http://www.brewingkb.com/articles/yeast-starter.html Others]] believe that a wort with a SG of 1.040 is best for yeast production. |
| + | |||
| + | 3- Pour your 'wort' into a sanitised container- note that [[Cleaning and Sanitation|sanitation]] is crucial when it comes to yeast starters. | ||
| + | |||
4- Ensure that the starter is at the right temperature- that is, the temperature you intend to ferment at. If it is at a higher temperature, the yeast adjust their metabolic rates during succesive cell division and become "aclimatised" to that temp. | 4- Ensure that the starter is at the right temperature- that is, the temperature you intend to ferment at. If it is at a higher temperature, the yeast adjust their metabolic rates during succesive cell division and become "aclimatised" to that temp. | ||
| + | |||
5- Pitch the yeast into the starter. | 5- Pitch the yeast into the starter. | ||
| − | 6- Seal the container, but make sure that the CO2 can leave- some attach an [[ | + | |
| + | 6- Seal the container, but make sure that the CO2 can leave- some attach an [[airlock]] to a rubber bung, others use a rubber balloon. | ||
| + | |||
7- Some step up their starters into larger volumes over several days if a large volume of [[wort]] is being fermented. | 7- Some step up their starters into larger volumes over several days if a large volume of [[wort]] is being fermented. | ||
| + | |||
8- When the yeast is active, pitch it into your brew. | 8- When the yeast is active, pitch it into your brew. | ||
Latest revision as of 12:23, 5 October 2011
A yeast starter is the best way to build up colonies of yeast to ensure proper fermentation. While it is possible to ferment a standard batch with one packet/vial/smack pack of yeast, it is recommended that a starter be made from it anyway to ensure that there are many viable yeast cells and that the yeast is active when pitching to avoid long lag time.
Reasons for using a starter
1- More viable yeast cells
2- Shorter lag time
3- Healthier fermentation
4- Reduces the chances of underpitching
How to make a yeast starter
1- Make a wort of some kind. The simplest way to do this is to boil up some LDME.
2- Some will say it is best to aim for a gravity similar to the one that is being aimed at for the batch (to acclimatise the yeast). [Others] believe that a wort with a SG of 1.040 is best for yeast production.
3- Pour your 'wort' into a sanitised container- note that sanitation is crucial when it comes to yeast starters.
4- Ensure that the starter is at the right temperature- that is, the temperature you intend to ferment at. If it is at a higher temperature, the yeast adjust their metabolic rates during succesive cell division and become "aclimatised" to that temp.
5- Pitch the yeast into the starter.
6- Seal the container, but make sure that the CO2 can leave- some attach an airlock to a rubber bung, others use a rubber balloon.
7- Some step up their starters into larger volumes over several days if a large volume of wort is being fermented.
8- When the yeast is active, pitch it into your brew.
