How to Make a Homebrew Yeast Starter

Layger Brewhaus yeast starter in a clear glass growler

Totally stolen from Wyeast Laboratories

1/2 Cup Dry Malt Extract (100g, 3.5oz)
1/2 tsp Wyeast Nutrient
1 quart (1L) tap water

Mix DME, nutrient, and water.
Boil 20 minutes to sterilize.
Pour into a sanitized flask or jar with loose lid or foil.
Allow to cool to 70°F.
Add yeast and shake well.

The yeast will multiply for 24-36 hours. If you’re brewing on Saturday evening, start your starter on Thursday evening.

Periodically stir, shake, or otherwise agitate your yeast starter. This helps in several ways.

After 36 hours at room temp, move your yeast starter to a fridge to prevent spoilage before you brew.

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Dave Trendler

2 responses to “How to Make a Homebrew Yeast Starter”

  1. […] Always make a yeast starter. Since I started making a yeast starter, I have not yet brewed a batch that’s tasted a little off, a little funky, etc. Basically what you do is double the amount of yeast that you pitch. You can do this easily by just buying two of the same yeast packs/tubes, but you can also make it yourself with one yeast pack, a growler, some dry malt extract, and a little advance notice. Here’s how to make a homebrew yeast starter. […]

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