Yeast starter

OK. Here is how I make my yeast starter. Take 750 ml of water and bring to a boil in a saucepan. The add 1/2 cup of dried malt extract (DME) and stir well. Bring back to a boil, but be very careful it does not boil over. Add a couple of hop pellets, just for good luck. Try to make sure the hops are style appropriate. For example, Fuggles or EKG for an English ale yeast, Styrian Goldings or perhaps even Saaz for a Belgian ale, and if you use anything other than Cascade hops for an American pale ale yeast (i.e. WY1056) we’ll have to hunt you down and chop off your balls. Actually, I’m just joking. You don’t have to add any hops, and if you do, use any variety. Add in a 1/4 teaspoon of yeast nutrient. Boil for 5 or 10 minutes, then take off the heat and let it cool for at least a couple of hours, ideally until it reaches 80°F or less. Then add it to your yeast jar and mix it well. If you have an oxygenator, use it now. If not, shake it up really well. Then let it sit for a few days. It’ll probably ferment out really quick, so quick that you may even miss it. Voila, you’ve stepped up your yeast count. Now either decant it into a sanitized mason jar, or pitch it into a beer.

About Mike

I'm the head brewmaster at Shepody Brewery. I'm the one who chooses the recipes, orders supplies, does all the grunt work, and drinks most of the product.
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