This tutorial was conceived in 2 parts.
- Part one shows how to make a yeast starter.
- Part two shows how to can and preserve the yeast starter for later use.
In this tutorial, I will be making a 1 (one) gallon yeast starter. While I only, technically, need a small amount as a starter, I want to can and preserve the remainder of the starter wort to use at a later date.
- In John Palmer's book "How to Brew", he states:
- Mix 1/2 cup of DME to 1 (one) pint of "finished" water.
- This will give us a Gravity of 1.040.
- Note: For higher gravity beers, you'll want to make higher gravity starter.
- For 1 (one) gallon of finished starter, mix 4 cups of DME. Plus add an extra pint of water to compensate for boil off and boil over.
- Get water to boiling, then add DME.
- Boil for 10 to 15 minutes.
- John Palmer says that during the boil, you can also add a small amount of Hops and Yeast nutrient to the starter.
- The hops are used keep the the unfermented wort sterile since it is a natural antimicrobial.
- Add the yeast nutrient to the starter to help get the yeast growing faster. And it also helps to rejuvenate old/expired yeast packs.
- Once your are finished boiling, cover and chill to pitching temperatures.
NOTE:
- If you are planning to can the yeast starter, only remove what you plan to use now and chill separately.
- Allow the remainder to stay hot until you are ready to can and preserve it.
