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First, there is lots of good information out there, and I am not an expert; but I'd like to share what works for me in case others find it useful.

Here are two good examples:

I'll talk about two approaches, and then discuss some background and math (just skip the math if you're not interested).

Why bother?

We want to do this because:

  • It proves the yeast is still viable
  • It reduces the lag time and ensures that the yeast is ready to go
  • We can overbuild so that we have some yeast for our next batch or to share with a friend
  • And it's kind of fun

Producing starter "wort" - the classic-ish procedure

We've got two goals: a 1L starter and 0.5L of overbuild for next time

  1. Measure 1.5L of cold water
  2. Poured 0.5L into flask
  3. Boil 1L in pot on stovetop
  4. Add 150g of DME and 1/4 tsp of yeast nutrient to pot
  5. Add boiled wort to flask – use a stainless funnel
  6. Cover with aluminum foil
  7. Cool in sink (using ice-bath) to room temp
  8. Add your yeast to your room temp starter “wort”


Producing starter "wort" - the simplified approach

Same goals as above, except that we opt for quick and “dirty”.

  1. Begin to boil 1.5L of water in a kettle
  2. Add 150g of DME and 1/4 tsp of yeast nutrient to your flask
  3. Add half of the boiling water to the flask
  4. Using gloves - Swirl the flask to dissolve the DME
  5. Add the remaining boiling water
  6. Using gloves - Swirl again
  7. Cover with aluminum foil
  8. Allow the wort to sit for 10 to 15 min
  9. Cool in sink (using ice-bath) to room temp
  10. Add your yeast to your room temp starter “wort”

Using your wort

Have followed one of the procedures above you're now ready to either swirl the flask/mason-jar every once in a while (whenever you think of it) or use a stir-plate

Stir plate procedure

  1. Remove the aluminum foil “cap”
  2. Drop the sanitized stir-bar into the flask
  3. Replace the aluminum foil
  4. Place the flask on your stir-plate
  5. Set the stirring speed so that you have a small vortex
  6. Wait 12-14 hours … remember you're making a starter; not beer ;)

Now what?

Now you've got 1.5L of starter.

  1. Swirl it around to make sure the yeast is in suspension
  2. Pour some into two 250ml mason-jars; seal those loosely and put them in the fridge for next time
  3. Pour the rest into your real wort
  4. Aerate in your preferred way


yeast_starters.txt · Last modified: 2020/03/19 01:32 by okibaw