USING DRY YEAST- Most dry yeast will start the fermentation quickly without any preparation. It is important to use fresh yeast. To improve the chances of a good fermentation with dry yeast, the yeast can be rehydrated in a small amount of sterile water before adding to the beer. The water should be the same temperature as the fermentation temperature of the beer you are making. A yeast starter can be made with dry yeast (see below).
USING LIQUID YEAST- The most common form of liquid yeast available to home brewers is White Labs, which comes in a packet.
MAKING A YEAST STARTER:
This is usually done the day before you brew. A yeast starter will start the fermentation of you beer more rapidly.
Starter vessel: quart size or larger jar (juice jars work well), a large beer bottle, or an Erlenmeyer flask
Stopper & Airlock*
Measuring cups, measuring spoons
Rubbing alcohol & cotton balls or swabs
*If you do not have a stopper that fits your chosen starter vessel, you may cover the container with a clean cloth that has been sanitized: boil the cloth for 10 minutes, and then soak it in a sanitizing solution. If using cheesecloth, or other loosely woven cloth, use 2- 4 layers so dust and bacteria are effectively trapped.
The starter should be at least 2 cups in size. Before making the starter, if using liquid yeast, follow the instructions above for starting the yeast growth.
To make a starter medium, use malt extract, dried malt extract, or some unfermented wort from a previous batch. It is important to use malt based sugars, as other sugars do not have sufficient nutrients for healthy yeast growth. Add water to the extract or gyle- the best specific gravity range for making a yeast starter is between 1.030- 1.040. Here are some guidelines for making starters with dry malt extract:
||VOLUME OF EXTRACT
||YEAST NUTRIENT (Optional)
|(For larger volumes, adjust above quantities equally)|