Yeast Starters By Dan Fick 10/20/2015

Common Sources for Starter Wort Extract Beer wort diluted down with water All-Grain specific mash

Making A Starter With Extract Mix in extract with water Want a specific gravity (SG) of about 1.040 Don’t use any hops Boil wort for ~15 minutes Cool wort Pitch Yeast Want oxygen in wort for yeast growth Shake intermittently or use a stir plate

Beer Wort Diluted Collect wort from mash tun Pull the amount you want to use for a starter Dilute it down with water to ~1.040 Boil for 15 minutes Chill Pitch yeast This method is usually employeed when you plan to pitch the following day

All-Grain Specific Mash Use base malt (2 row, 6 row, pale ale malt, etc…) Mash low for increased fermentability (I use 148F) Vorlauf and collect runnings. (I usually use brew kettle to collect) Collect wort into canning jars

Equipment Needed to Can Wort Canning jars I use Quart sized jars as they are just shy of 1 liter Lids to match jars (regular or wide mouth) I use the plastic reusable lids so I don’t have to keep replacing them Pressure Canner The more jars it can hold the quicker the canning process will be Must be a pressure canner to prevent botulism Jar tongs (not required… but recommended) Stove

Canning Wort for later use Fill your jars near to the top Put lids on loosely (only partially screw lids on. Don‘t tighten) Put a couple inches of water in canner Distilled or reverse osmosis water will give less scaling on jars Process in canner at 15 psi to achieve 250F to sterilize the worth and prevent botulism. Do this for 15 minutes Let Canner naturally cool and return to normal pressure before opening. Take jars out to let cool and seal