Homebrew Yeast starter

Yeast Starter How-To
A yeast starter is used as a preliminary method to begin yeast fermentation. For high gravity beers, the yeast starter is necessary for an active fermentation. This procedure will take approx. 12 – 18 hours. Be prepared to either brew, or refrigerate the yeast mixture until ready to brew.
SANITIZE EVERYTHING FIRST!
Remove the yeast at least 6 hours prior to pitching into flask. (White Labs)
Yeast Slap the pack 24 hours before you want to start.
  1. Make sure everything is clean to the eye. Then clean and sanitize using your normal sanitizer the way you normally would.
  2. Bring 3 cups (720ml) of water to a boil and turn off heat.
  3. Add 1/8 tsp of yeast nutrient, either Fermax or Wyeast
  4. Add light Dry Malt Extract (DME), 3oz (approximately ½ cup) Or 3 table spoons of the malt extract you are going to use for batch. Stir until everything is dissolved. Return the solution to a boil approx 15 minutes.
  5. Careful not to burn yourself, remove the solution from the heat and pour into the 1000ml Erlenmeyer flask. Imerse the flask into an ice bath and cool to approximately 70 degrees, about 10-15 minutes.
  6. Prepare you yeast
    1. White Labs: Shake the yeast container to breakup the solid yeast bed. Open the container.
    2. Wyeast: Open the shake and then open the packet.
    3. Dry Yeast: Prepare using the instructions on the packet.
  7. Pitch the yeast into the room temperature water/malt mix in your flask.
  8. Swirl the mixture aerating it well.
  9. Fill your sanitized air lock with water or vodka.
  10. Put the sanitized air lock and stopper in the mouth.
  11. Allow the mixture to set in a dark place at room temperature.
  12. Your airlock should start bubbling in about 12 hours. Fermentation has started.
  13. When fermentation is evident, the yeast starter is ready.
  14. Pitch the yeast starter as you normally would when you brew. Remember to swirl the yeast mixture in the flask very well to re suspend all the yeast from the bottom of the flask.
!!!Be prepared for highly vigorous fermentation – Blow-off setup recommended!!!
For Mead:

Honey Starter (For all meads):

  1. Make sure everything is clean to the eye. Then clean and sanitize using your normal sanitizer the way you normally would.
  2. Warm 3 cups (720ml) of water and turn off heat.
  3. Add 1/4 tsp of yeast nutrient, either Fermax or Wyeast
  4. Add 1 cup of honey from the batch you are going to brew. Stir until everything is dissolved.
  5. Careful not to burn yourself, remove the solution from the heat and pour into the 1000ml Erlenmeyer flask. Imerse the flask into an ice bath and cool to approximately 70 degrees, about 10-15 minutes.
  6. Prepare you yeast
    1. White Labs: Shake the yeast container to breakup the solid yeast bed. Open the container.
    2. Wyeast: Open the shake and then open the packet.
    3. Dry Yeast: Prepare using the instructions on the packet.
  7. Pitch the yeast into the room temperature water/honey mix in your flask.
  8. Swirl the mixture aerating it well.
  9. Fill your sanitized air lock with water or vodka.
  10. Put the sanitized air lock and stopper in the mouth.
  11. Allow the mixture to set in a dark place at room temperature.
  12. Your airlock should start bubbling in about 24 – 48 hours. Fermentation has started.
  13. When fermentation is evident, the yeast starter is ready.
  14. Pitch the yeast starter as you normally would when you brew. Remember to swirl the yeast mixture in the flask very well to re suspend all the yeast from the bottom of the flask.