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1. Giving Your Yeast A Better Start With A Yeast
Starter - Magnetic Stir Plate
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By Conrad Corey - http://alkalisci.com/lab-equipment/hot-plate-stirrer-combo.html
Beer is composed of four ingredients, water, grain, hops and yeast. The last one, yeast is the key player
in making wort into beer. Yeast is what converts the sugars into alcohol and carbon dioxide.Most new
home brewers simply pitch their dried or liquid yeast into the wort without giving much thought to the
life of those microorganisms or to help them do their job better.
There is a specific formula for determining the number of healthy yeast cells needed to ferment a
certain quantity of beer. The quantities of yeast normally supplied for a five-gallon batch of beer are way
less than is optimally required. This is where a yeast starter steps in to solve the problem.
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Making a yeast starter for your next brewing session is quit easy and you will quickly notice how the
fermentation starts easier, sooner and provides you with your proper final gravity for your recipe.To get
started, bring 2 1/2 quarts of water to a boil. Add about a cup of DME (dried malt extract), a couple of

2. grams of yeast nutrient and continue boiling for 20 minutes. This is a miniature version of wort. The
DME provides fermentable sugars.
Cover the boiling pot for the last couple of minutes. The boiling sanitizes the wort solution and the
steam created sanitizes the lid and upper parts of the boiling pot.When the boil time has expired, place
the pot into your kitchen sink. Add cold water and ice cubes to help quickly cool the wort.
While the wort is cooling, carefully sanitize a two-quart container. I use Iodophor as my choice of a
sanitizer. It works quickly and very effectively. A narrow mouthed bottle works best for the wort starter.
I have used a 1/2 gallon growler with great success. A four inch square piece of aluminum foil will be
used for the top and will need to be sanitized.
Pour the cooled wort into the container. Add your liquid yeast or re-hydrated dried yeast to the wort.
Cover the bottle opening with the aluminum foil. Shake the bottle well. This does two things; it helps
dissolve some oxygen into the wort and quickly mixes the yeast.Place your bottle in a dark location that
remains at about 68 degrees F. When you think about it, give your bottle a good swirling action to
provide more wort contact for the yeast.In about two days you will have more than doubled your yeast
cell count and it is ready to pitch into your five gallons of wort during your next brewing session.
So… What’s Next ?
To learn more about Magnetic Stir Plate, Click Here: http://alkalisci.com/lab-equipment/hot-plate-
stirrer-combo.html