Yeast Starters
By Elijah Bernstein-Cooper, July 23, 2015, 0 comments.

Yeast Starter

Instructions originally from here.

Below are the steps I have adopted for a yeast starter.

  1. Boil a pint (1/2 quart) of water and stir in 1/2 cup (80 g) of Dextrified Malt Extract. Boil to sanitize.

  2. Place pot of DME water in cool waterbath.

  3. Fill a 1/2 gallon ball jar with sanitizing liquid. Shake with top loose to sanitize lid.

  4. Sanitize the yeast packet and scissors.

  5. Poor out sanitizer from jar. Add yeast and DME water.

  6. Screw lid loosely, so CO can escape, but air does not enter.

  7. Store in a 70 - 80 F area. Disturb the yeast periodically by sloshing the liquid to feed it.

  8. Allow 12 - 48 hours for the yeast to multiply.