Follow these steps to make a beer yeast starter:
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Calculate the beer yeast starter volume required to achieve the number of cells required for the desired pitching rate.
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For each quart of beer yeast starter required, add 3.5 ounces (1 cup) of DME and 1/40 teaspoon yeast nutrient to a quart of potable water.
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Boil for 20 minutes to sterilize.
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Cool to 70°F.
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Pour into a sanitized container with a stopper and airlock.
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Shake well.
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Add yeast culture.
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Let the starter ferment at or near your target fermentation temperature for 24–36 hours.
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Periodically agitate the beer yeast starter to resuspend the yeast, aerate, and remove CO₂.
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Chill the beer yeast starter for 24 hours to flocculate all of the yeast.
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Decant the beer from the yeast cake.
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Allow the yeast cake to warm to fermentation temperature.
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Swirl the container to suspend the yeast in a slurry.
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Inoculate the target wort using the slurry.