I should have posted this a few weeks ago, but here are directions for creating a yeast starter. This particular starter was used for an Autumn Amber Ale.
First things first, you need to get your yeast going. Here I used a Wyeast Propigator (smack pack). Smack the pack to break the inner 'bubble'. Once the bubble is popped, shake the yeast package to mix the nutrients with the yeast in the package.
After a few hours, in this particular case roughly 16, the pack will swell to about the size of a Capre Sun juice box. This is how you will know when your yeast is ready to be put into a starter. Now we can start making the starter.
In a sanitized pot, bring 2 quarts of water to a boil. Once the water is boiling, take the water off the burner and add two cups of DME. It is important to use the same style DME for the starter that you will be using for the brew you plan on making, otherwise you run the risk of introducing off flavors.
Mix in the DME and once it is completely dissolved, put the wort back on the burner and boil for 10 minutes. BE CAREFUL - You are just as likely to get a boilover when making a starter as you are when brewing. Keep a constant eye on your wort, stir and adjust heat to avoid boilovers.
Next the wort needs to be transported to a sterilized vessel. I use a half gallon glass jug for this. With the wort in the sterilized jug cool the wort to 70 degrees. Once at 7o degrees, aerate the work by shaking it vigorously.
Once to wort is aerated and cooled you are free to pitch the yeast. Open the yeast package with a pair of sanitized scissors. Once the yeast is added, put an airlock in the top of the jug holding you starter and let it begin fermenting for 24 - 48 hours. After, or during fermentation, the starter may be pitched to the wort for the batch you are brewing.
