ABT: YEAST STARTER

P.O. Box 267814, Chicago, IL 60626 U.S.A.
Tel: 1-773-465-7285 | Fax: 1-773-465-7387
E-Mail: abt@abtonline.com

YEAST STARTER

227 g Lt. dry malt extract

227 g Dextrose

0.6 AYE - 2200 (150 ppm)

1 Gallon water

Boil all for 1 hr.; Allow to settle

Decant; Adjust back to 1 gallon liquid

Prepare the following:

Pressure cook 15 mins. @ 15 psi; Cool

Inoculate 30 mls. with yeast from slant

Cover with plastic wrap & rubber band

Place #6 stopper and the 250 ml flask in sterile room under germicidal lamp

Store quart jars with bands removed in sterile room

Ferment 30 mls. 1-2 days at 77^oF

Transfer aseptically to 250 ml flask; attach #6 stopper and airlock

Ferment 2 days

Remove lid from quart jar with 20 oz. contents

Transfer 250 ml flask contents to quart jar; insert airlock into lid and cover jar; place band on

Ferment 3 days @ 77^oF

Prepare sterile 1 gallon glass jug; Transfer 2 qts of starter to jug

Transfer fermenting quart contents to jug; Attach airlock

Ferment at:

until completely fermented

Chill to 32-34^oF

Examine a sample* taken with a sterile inoculation loop or Pasteur pipette under microscope

Decant all but 8 ozs., slurry remainder

Pitch 4-6 gallons

*Maximum Cocci: 0-2/1000 yeast cells
*Maximum Rods: 0-6/1000 yeast cells

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