The right amount of yeast should always be pitched for beer to ferment properly. The best way we have found to do this is by making a yeast "starter" which allows the yeast to multiply before pitching.
We like to make one 24 hours before brewing so the yeast are pitched when they are most active. You can do this on the stovetop by combining 80 grams of light dry malt extract with water, then cool to 70 degrees before adding the yeast. Another great option is to make many starters in advance to keep it nice and simple. Read More
We like to make one 24 hours before brewing so the yeast are pitched when they are most active. You can do this on the stovetop by combining 80 grams of light dry malt extract with water, then cool to 70 degrees before adding the yeast. Another great option is to make many starters in advance to keep it nice and simple. Read More
