Step 2: Using a Yeast Starter With Your Home Brewing

After a few days, you'll notice a foam forming on top of your starter and your airlock should be bubbling away. This means your yeast are happy and active!

Give your starter a few days before using it so the yeast can grow and reproduce.

Then when it comes time to pitch the yeast into your wort, transfer it either by siphon or by pouring it into the wort - just try not to splash the yeast  around too much. You also want to make sure that your wort is about the same temperature as the starter is so the yeast aren't shocked by the change.

When your starter is active, you'll notice a layer of yeast sediment at the bottom of the container. You can either scrape this sediment off and pitch this as well or just use the liquid in the container. The sediment will have a lot of yeast trapped in it so if you want a high alcohol content beer, it's advisable to scrape the sediment into your fermenter so that no yeast is left behind. But for a lighter beer, just leave the sediment behind.

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I bought a Mr beer and I want to make the best dark beer like honey brown or negra modello or that taste
very easy to follow instructions, thanks for the great instructable....
If you leave the starter on the kitchen counter, you can just place a paper bag over it for darkness.
Thanks for the great Instructable on yeast starters and pitching practices. Can you also use this method for long term storage of your yeast? If so how often do you want to "feed" your yeast and with what food? Again thanks for the Inst.
When I make a yeast starter I generally use it within 24-48 hours. Also I don't use an airlock, just some aluminum foil over the top. This allows co2 out, air to come in, and stops contaminants. <br> <br>For longer term storage look up how to wash yeast and harvest it from other batches of beer. I keep mine in the fridge and they are good for a couple of months. But you need to make a starter to revive them. <br> <br>For even longer term storage there is a thread on homebrewtalk about freezing the yeast in a glycerin solution. Simply freezing your yeast in water will kill it.
Great introduction! :D

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