Yeast Starter

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Yeast starters should be prepared the day before, however I've been doing them before I brew. This procedure could always be done the day before. This simple procedure, even on when done on the actual brew day seems to help the yeast kick off quickly and strongly once you pitch it into the main wort.

Equipment:

• 1L Conical Flask
• Funnel, at least 10mm ID at the thin end.
• Magnetic Stirrer and Stir Bar
• Aluminium Foil
• Food thermometer with a long probe.
• Unoccupied sink or large bowl.

Ingredients:

• 100g Dry Malt Extract

• Take the yeast out of the fridge when you get up. Let it get to room temperature while you do other stuff.
• When it's time to brew, put the kettle on with 1L of water and gather the gear for the starter.
• Fill a sink or large bowl with water and ice cubes to create a cold bath.
• Weigh out 100g of DME so it's ready to go.

1. Wash and sanitise the flask and stir bar.
2. Tilt the conical flask to 45 degrees and slide the stir bar down the side into the flask.
3. Pour the Dry Malt Extract into the flask using the funnel.
4. Pour 600ml boiling water fresh off the boil into the conical flask.
5. Swirl the mixture around until the lumps are dissolved.
6. Take 100mm of foil off the roll. Fold it in half and half again, so you have 4 layers.
7. Seal the top of the conical flask using this foil by scrunching the corners and edges around the lip of the flask.
8. Poke your food thermometer through the foil so it's tip is submerged in the wort.
9. Place the flask in the cold bath you created.
10. Once the wort is at 25 degrees Celsius, pitch your yeast.
11. Remove the flask from the bath and dry the outside surface.
12. Centre the flask on the stir plate so that the stir bar is engaged.
13. Power up the stir plate starting slow until you get a small whirlpool forming.
14. You're Done, begin next stage.