5-Gallon Batch Instructions
Yeast Starter

22 October 2015 

Equipment & Ingredients Required:

Step by Step:

  1. Measure up 1500mL (~6.5 Cups) of brewing quality water and pour into the sauce pan.
  2. Add 1-Cup of DME to the water and mix until most of the DME is dissolved.
  3. Direct heat the sauce pan and stir slowly to dissolve the remaining DME and bring to a rolling boil.
  4. Boil the water / DME solution (wort) for 10 minutes to sterilize.
  5. Transfer the hot wort to the Erlenmeyer flask and cover the opening with a tin foil square.
  6. Using an ice water bath, cool the flask to optimal pitching temperature (70 - 75F).
  7. Add liquid or dry yeast to the cooled wort and seal the flask with the stopper and airlock.
  8. Swirl the wort / yeast solution regularly to aerate the starter.
  9. Allow the starter to sit and ferment for approximately 18 - 24 hours or until separation of liquid / yeast has occurred.
  10. Add the entire solution to your finished and cooled wort.
  1. Alternatively, decant the liquid layer off of the yeast cake leaving enough liquid to bring the yeast cake back into suspension and add to your finished wort.

Wyeast Smack Packs

Utilizing Smack Packs:

Wyeast smack packs are wonderful for helping your yeast get started however they’re nowhere near as effective as a yeast starter for increasing healthy cell count. Smack packs can however be used in conjunction with a yeast starter the same way dry packets or liquid vials can be used.

To use a smack pack with a yeast starter, simply smack the pack and break the liquid yeast packet contained within. Allow the yeast to propagate according to the instructions on the back of the pack. When the pack is ready to be pitched into finished wort, follow the instructions on the reverse side of this sheet to create a starter and add the contents of the smack pack to the starter after it’s cooled and ready for yeast.

Additional Notes & Comments:

Pitching Rate Reference: http://www.mrmalty.com/calc/calc.html