A word about Yeast

We give our yeast a head start. We get active fermentation within 6 hours after brewing. Boil 2000 ml water with 1/2 cup DME. Cool the water to 80 F. Add a vial of yeast and cover with sterilized foil. The positive pressure in the fermenting starter will prevent contamination. In the morning your yeast will have increased from 100 billion cells to 250 billion cells. This with the addition of oxygen to the wort contributes to a fast and healthy primary ferment.

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