Making a liquid yeast starter is an essential step if you are looking to build the total cell numbers of your liquid yeast culture.
A number of commercial yeast manufacturers (wyeast, white labs) only pack a small amount of yeast, not typically enough for a standard 23 liter 5.0% ABV beer.
Hence why a yeast starter is necessary to build up the cell count of your yeast culture.
HERE IS ONE SIMPLE METHOD FOR DOING YOUR OWN LIQUID YEAST STARTER AT HOME:
STEP 1
USING AN ERLENMYER FLASK (Borosilicate Glass), ADD 1200ml OF WATER, 120g OF DME AND 1⁄4 TEASPOON OF YEAST NUTRIENT INTO FLASK.
STEP 2
COVER THE OPENING OF FLASK LOOSLEY WITH ALLUMINUM FOIL AND PLACE FLASK DIRECTLY ON YOUR STOVETOP. GENTLY BOIL FOR 10-15 MINUTES.
STEP 3
CAREFULLY REMOVE FLASK FROM STOVETOP AND IMMERSE IN COLD WATER TO DROP THE TEMPERATURE DOWN TO ~20°C.
STEP 4
SANITISE THE OUTSIDE OF YOUR LIQUID YEAST PACK WITH A NO-RINSE SANITISER. OPEN AND POUR YEAST INTO YOUR FLASK (If using a stir plate, toss in a sanitised stir bar at this point).
STEP 5
PLACE YOUR FLASK ONTO A STIR PLATE AND TURN ON TO CREATE A GENTLE WHIRLPOOL.
STEP 6
LEAVE YOUR FLASK ON THE STIR PLATE FOR 12-24 HOURS (you want to aim to pitch your starter into the wort at peak activity, which could be anywhere from 12-24 hours) *Don’t stress if you miss peak activity, you will be fine to pitch after this point.
STEP 7
WHEN YOUR STARTER IS AT PEAK ACTIVITY (High Krauesen), REMOVE FROM STIR PLATE, SANITISE THE OPENING OF YOUR FLASK AND PITCH THE TOTAL VOLUME OF THE STARTER INTO YOUR FERMENTER.
