Making yeast starter

I am going to attempt my first all grain batch. It is going to be a Hefeweizen. I will make a small starter using DME (Dried Malt Extract) and two tubes of WLP380.

What I did:



- Take the yeast out of the fridge and leave it to acquire room temperature.
- Boil up 1 litre of water
- Add 100g of DME (This should give us 1.040 gravity)
- Boil it for about 15 minutes.

Make sure the Erlenmeyer flask is clean. (Sanitized) as well as we can. You can boil water in it for a while, or live it in the oven for a bit. I will boil some water in it, since it takes a long time to get the same effect when it is dry in the own.

- Poor the wort into the Erlenmeyer flask, and put a lid on it using aluminium foil. Spray the foil well down with Star San Sanitizer before putting it on.
- Cool the wort down to room temperature (about 20°)
- Add the yeast.

Since I do not have a magnetic stirrer, I will shake the flask as often as I can, to get air into it.

- Leave it at room temperature for about 24-48 hours, until the yeast is finished with the sugar in the wort.
- Move it to a cool place (fridge) and wait for the yeas to settle on the bottom.

The starter is now ready for use. When you are ready, carefully pore off the used wort, and leave the yeast in the flask as shown in the picture. (decanter)

Swirl the yeas slurry around and pitch it when you are ready. Make sure it has time to reach the same temperature as the wort you are pitching into.