Yeast & Yeast Starter

So you think the most important part of your brewing recipe is the grain and hops?  You spend hours thinking of different ways to combine all of the different types out there to create the perfect style.  You go through the whole brewing process and then open up a dry packet of brewer’s yeast and just dump it into the wort.  What are you thinking!  In today’s market there are tens of different types of liquid yeast you can use to meet the style you are targeting.  Want it fruitier with a good mouth feel; English Ale yeast is great for that.  Want it drier with a higher alcohol level; California Ale yeast is your go to.  Each type of yeast is unique and will help you create a unique beer.  I am no expert on yeast, but I do know if you want to make a specific style and meet the BJCP guidelines make sure you pick the right yeast. 

Once you have your yeast selected it is always a good idea to create a starter.  Many of the commercial yeast companies out there say that if you are only doing a 5 gallon batch you do not need to do a yeast starter, but I will leave that up to you. If you want to extend one vial of White Labs yeast for ten gallons of wort then I would suggest a yeast starter instead of buying two vials from the vendor.  The process is simple and you should plan on doing the starter 2-3 days before you brew.  The recipe is simple…

What You Need

Erlenmeyer flask (500-1000ml)

Rubber stopper for the top

Bubbler (Air Stop)

1 cup DME (light dry malt extract)

1 Tbsp. Yeast Nutrient

Water

Your favorite Yeast

Combine the DME and yeast nutrients in the flask with enough water to get it to the 500 ml line.  Heat this to at least 180 degrees for 20 minutes.  Take off burner and let this cool until it reaches 75 degrees.  At this time add your yeast and the rubber stopper and shake for 1 minute.  Put the bubbler on top to seal off the beaker from the outside.  About every 6 hours or so give the flask a light shake just to keep the yeast suspended.  You will notice the fermentation of the DME to start to take place.  Let this go for 2-3 days and then add it to the wort once you are ready for it.  I would not recommend letting this sit for over 5 days since the yeast will run out of food and go dormant again.  In doing a yeast starter you should notice an increased level of fermentation and a reduction in the wait time for the fermentation to start.