A yeast starter is used to initiate cell activity or increase the cell count before using it to make your beer . The yeast will grow in this smaller volume, usually for 1-2 days, which then can be added to 5 gallons of wort.
Add enough water to the boil vessel (dry malt already added) to reach the target starter volume. Add about 1/4 teaspoon of yeast nutrient to the boil vessel. You can use slight less for starters under 1-2 L and slightly more for ones larger. Bring to a gentle boil for about 15 minutes.
Anyone can make a yeast starter . A higher number yeast cells are going to greatly benefit your beer. Under-pitching your yeast can lead to stuck fermentations, stressed yeast producing off flavors, or increased lag time where bacterias can take over your wort.
Your yeast starter size is determined by how many cells you want to begin with, and how many you ultimately need for the particular beer you’re making. You might’ve heard that . 26 gal. (1 L) is the ideal size for a starter made with a packet of liquid yeast .
Can you pitch so much that it won’t make alcohol? Probably not, unless it’s like two pounds of dry yeast into a pint of wort. It would just make a mess. In reality, I pitch a little less than normal if it’s a small beer or if I want more flavor expression.
You need at least 10g of dry yeast for a normal gravity 5 gallon batch of beer . If your beer is above 1.065 OG go for at least 20g. Same with liquid, use one tube below 1.065 and 2 above. Breweries use the equivelent of one tube per gallon .
It doesn’t need to be protected from light the way a batch of beer does. Add oxygen. You can do this using a stir plate or just give it a shake as often as possible for those first 24 hours. After 18-36 hours your starter will be done fermenting.