1. Yeast Starters
By Dan Fick 10/20/2015

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

3. 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

4. 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

5. 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

6. 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

7. 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