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I'm kinda new brewing 3 years...how do u do a starter...do u use 2 things of yeast or is the starter the yeast that j do ahead of time

joelmac69 wrote:I'm kinda new brewing 3 years...how do u do a starter...do u use 2 things of yeast or is the starter the yeast that j do ahead of time

Ahead if time.
Check out WWW.mrmalty.com

RTFP!!!

The only changes I would suggest is double the volumes. 'Cup to a Quart' was always my mantra when I was doing DME starters. Easy to remember & better growth rate (provided you're not using an old vial or a slurry that's been sitting in the back of the fridge for a few weeks).

Use either http://www.mrmalty.com or http://www.yeastcalc.com to determine the size of your starter and the number of vials needed. I make my starters with a ration of 1 gram of DME to 10ml of water. So a 2 liter starter (2000ml) would require 200 grams of DME. Add a little yeast nutrient and some foam control (Fermcap-S) and put on a stir plate. If you don't have a stirplate, give the starter a shake frequently to help it along (like everytime you walk by it and then more so). Depending on the size of the starter, you can either pitch the whole thing (usually under a liter for me) or stick it in the fridge and crash, decant, and pitch the slurry (larger starter or lighter style beers).

Make sure when calculating the size of your starter, you specify if it is a lager, ale, or hybrid.

Good luck.