Yeast Starter

Yeast Starter


Quantity in Basket: 
None
Price: 
$1.79

Quantity: 


Yeast Starter: Does not include Flask. Flasks are sold separately.
You can also purchase a baster and foam stopper separately
Instructions: 1. Break the inner pouch to activate the yeast; ideally, the yeast would be allowed to incubate for 3 hours, but it can be pitched immediately.

2. In a pan, bring 650 mL of water to a boil. Once the water reaches a boil, remove from heat and stir in one half cup dry malt extract. Return to heat and gently boil the wort for 15 minutes.

3. Sanitize. While the wort cools, sanitize the flask, foam stopper, yeast pack, and a pair of scissors.

4. Carefully pour the wort into the flask, then attach the foam stopper. Using a hot pad or potholder, move the flask to a cold water bath. Add ice or cold water periodically to speed cooling.

5. Once the wort has cooled to 85F or lower, remove the stopper and pitch the yeast. Reattach the foam stopper and shake or swirl the flask to aerate the wort.

6. Allow the yeast starter to ferment for at least 12 hours. Usually, a fermenting yeast starter will not exhibit the same indicators of fermentation as your main batch instead, look for a cloudy appearance, yeasty or beery aroma instead of sweet and worty, and a layer of white sediment on the bottom of the flask.


NOTE: It is best to use the starter when it is visibly active or immediately thereafter; if the starter finishes fermenting days before it will be pitched into the main batch, add more boiled, cooled wort to get it going again. The starter should be refrigerated if it has finished fermenting but will not be pitched or increased in size soon thereafter.

7. Pitch the starter into the main batch. Swirl the flask to pick up the sediment at the bottom, and pour it into the fermenter. Alternately, you may wish to decant the spent wort from the flask and add only the thick yeast slurry at the bottom. To decant the spent wort; chill the flask for several hours to cause the yeast cells to settle, then pour the wort off of the top. Before pitching, add 100 to 200 ml of boiled and cooled water or wort to the flask and swirl vigorously to dislodge the slurry.