Why make a yeast starter?
Making a yeast starter creates an ideal environment for the fermentation to begin, as the quality of the beer's attenuation and viability become more consistent.
Oxygenation is one extremely important component of a good fermentation. Pitching the appropriate number of yeast cells is the other vital aspect. Building a yeast starter using our Yeast Starter Kit will help you achieve this.
A yeast starter is essentially a "mini-beer." It is used as an intermediary step whereby one goes from having a small culture of yeast to ending up with a considerably larger culture. Your aim is to provide your brew with a sufficient colony of yeast, to reduce lag time, obtain optimum attenuation from the selected yeast strain, and to prevent "off" or unintended flavors from ending up in the finished product that can be caused by under-pitching yeast.
Add the yeast starter to your wort after it has been cooled below 80 °F (for ales) and preferably to 75 °F or below. If you are making a lager, chill to recommended lager fermentation temperatures before pitching. Signs of fermentation should be evident within 24 hours if you have treated the yeast correctly.