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Yeast is an extremely important part of the beer making process. In fact, it’s responsible for eating up the sugar in wort and turning it into alcohol during the fermentation process. So, if something goes wrong with your yeast and they don’t grow, you’re going to have a hard time calling what you made “beer” because it won’t be boozy!
First, you’ll need to gather up a few items before beginning the yeast starter. Here’s the ideal setup for completing this project. Any decent homebrewer should have at least some and maybe even most of these items. If you’re into making beer and aren’t geared up for making starters, consider investing in som enew equipment because making yeast starters will definitely increase the quality of your homebrew.
Gas burner or an electric hotplate
Sauce pan (optional)*
Scale (and dish for weighing)
Magnetic stir plate
Magnetic stir bar
*The bottleneck of flasks greatly increases the risk of boil over. This potential is compounded on electric burners which cycle intense heat on and off. If you’re worried about boil over, use a sauce pan to boil the ingredients and then transfer into a sanitized flask after.
You’ll also need a few ingredients to get the starter going. We’re assuming that you’re making a starter from a store-bought yeast packet. However, harvested yeast can be used as well. Follow the same process. Also, dry malt extract can be purchased at any decent homebrew shop. Here are the necessary items.
1 package of liquid yeast
Dry malt extract (DME)
Once all of the equipment and ingredients have been gathered, simply follow the steps below to make a yeast starter.
Add 1200 ml of water to the flask.
Weigh and add 100 grams of DME to the flask.
Add the stir bar to flask (it gets boiled to sanitize).
Apply gentle heat and bring to a boil (stir occasionally).
Boil for 10 minutes.
Remove flask from heat and cover opening with foil.
Submerge flask in ice bath and allow to cool.
Add 1 package of liquid yeast to cooled wort.
Transfer flask to magnetic stir plate.
Turn on stir plate and allow to sit for 24-48 hours.
Once the yeast starter is complete, pitch directly into cooled wort or transfer to a refrigerator for use at a later date. Making a yeast starter can double and even triple the amount of active yeast in a yeast packet, so it’s always a great idea. After all – no yeast, no alcohol!
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