Why and how to make a yeast starter?
USING DRIED BREWERS YEAST Reconstituting 100g of Mauribrew Lager dried yeast per 100 litres of wort will achieve 2 x 107 viable cells per ml of wort.Step 1: rehydrate the yeast by slowly sprinkling it into 10 times its weight of clean water at 35°C (+/- 3°C).Step 2: allow to stand for 15 minutes then adjust the temperature of the rehydrated yeast to within 5°C of the wort to be inoculated by adding wort to the yeast and water solution. Never subject the yeast to temperature shock. For best results the wort should be 15°C or higher.Step 3: add this rehydrated yeast to the wort to initiate fermentation and aerate.Step 4: use the rehydrated yeast within 30 minutes of rehydration.
