4 Liter Yeast Starter

The first step to get ready for the brewing duel is to create a huge starter.  I did this for the Rauchbier I made last year and it came out great.

When you making starters this big, you’re basically making brewing up a separate albeit simple beer just to get the yeast primed for the actual beer that you are brewing.

For a 4 liter stater, I will combine 400 grams of dry malt extract with 4 liters of water along with a pinch of yeast nutrient and bring it to boil for 15 minutes.

Then, I’ll let it cool to room temperature and aerate it.  I have aeration stone with an aquarium pump so I can let it do the work rather than shake the carboy. 

Last year, I let the starter ferment at cool room temperatures.  I think it was around 65° F.  I’ll probably let it sit around for a day and then slide it into the fridge until the brew day.  

On the brew day, I will let it warm up to fermentation temps ~ 50° F. 

When the Oktoberfest wort is ready, I will siphon off the starter beer and rack the O-fest wort right on top of the yeast cake. 

Sweet, sweet yeast cake.