A  yeast starter is an easy way to increase the number of active yeast cells you should add to your wort.

• Erlenmeyer Flask
• Silicone Bung
• Magnetic Stirrer
• Stirring Magnet
• Yeast Starter Kit (all of the above)

What determines how much preculture you need is:

• Wort strength (OG) on your wort
• The volume of your wort
• The fermentation temperature
• The yeast strain

Ale - OG 1.050 | Fermentation temperature 18-20 °C | 1-1.5 liter of starter

Ale - OG 1.070 | Fermentation temperature 18-20 °C | 2-3 liters of starter

Lager - OG 1.050 | Fermentation temperature 10-12 °C | 3-4 liter of starter

Lager - OG 1.070 | Fermentation temperature 10-12 °C | 5+ liter of starter

You may need to gradually step up your starter if you have an older yeast or do not have a large enough Erlenmeyer Flask. Stepping up means that you make a preculture that is allowed to stand until it has fermented completely and then pour off the liquid / beer on top of the yeast / yeast slurry. After that, you pour a new wort on the yeast and let it ferment a second time.

Another alternativ is to use a magnetic stirrer to increase the number of yeast cells or you can add more yeast packages to the starter.

1. Weigh 100 g of malt extract and 2 krm of yeast nutrients per liter of water.
2. Boil the water in a saucepan and then whisk down the malt extract and the yeast nutrient.
3. Let it boil for a few minutes.
4. Cool the saucepan in a water bath until the wort has a temperature of 20-25 ° C.
5. Pour the wort into your cleaned and disinfected Erlenmeyer Flask.
6. Add the yeast.
7. Insert the cleaned and disinfected silicone bung and the airlock.
8. Oxygenate the wort by spinning the Erlenmeyer Flask, or place it directly on the magnetic stirrer if you have one.
9. Place the Erlenmeyer Flask in a place with an even temperature and without any direct sunlight.
10. Spin the Erlenmeyer Flask from time to time during the first day to oxygenate the wort and remove the carbon dioxide. Remove the airlock when doing this.
11. When the yeast is on the bottom and the liquid over it has cleared, the yeast starter is complete.
12. The yeast starter can be placed in the fridge for 24 hours so that all the yeast has time to sink to the bottom if you want to decant it and avoid pouring all the liquid in your wort.

1. Weigh 100 g of malt extract into 900 ml of water.
2. Boil the water in a saucepan and whisk down the malt extract
3. Cool the saucepan in a water bath until the wort has a temperature of 20-25 ° C.
4. Add 100 ml pasteurized apple juice, 1.5 - 2 g Calcium Carbonate (CaCO3) and A teaspoon of yeast nutrients.
5. Calcium carbonate will not dissolve in the wort so do not try to whisk it down.
6. Pour the wort into your cleaned and disinfected Erlenmeyer Flask.
7. Add the Lactobaciles
8. Insert the cleaned and disinfected silicone stopper and the fermentation tube.
9. Set the Erlenmeyer Flask in a dark place at room temperature.
10. Lactobaciles should not have access to oxygen so a magnetic stirrer is, in this case, not necessary.
11. When you see that the upper part of the wort starts to clear, the starter is ready, this usually takes around 24 - 48 hours.
12. The calcium carbonate will settle to the bottom, pour off the liquid to your wort and let the calcium carbonate remain in the e-flask.
13. Do not cold crash!