If you make yeast starters for your beers this is going to benefit you greatly. I had been making starters for my beers for years and each batch I would make a small batch of wort with DME, cool it in an ice bath in the sink, and then pitch the yeast.

What changed recently is that I am now canning wort for use in making yeast starters. It has taken a process that would take 30-45 minutes start to finish and turned it into 2 minutes. I would even say that canning wort is much easier than making a starter batch of wort.

Step 1: Making canned wort

Just get some pint jars and lids. FYI: If you are not used to canning, you can only use the lids once. I use my 2 gallon kettle on the stove. I fill it up with tap water and bring it to a boil. While the water is coming up to temp i fill each pint jar with 2.5oz of DME and a pinch of yeast nutrient. After the water is boiling, I ladle in the boiling water into the 6 pint jars. I then put lids on each jar, shake them up really well, and stick them back into the remaining boiling water. I let them boil for 10-15 minutes making sure the boiling water is not over the top of the jars. Then I take the jars out and let them cool. Make sure they have sealed, and store them at room temperature.

Step 2: Making a yeast starter in 2 minutes

This is the fun part. All you need to do at this point is dump your pint of wort into your flask, top off the pint with cold water from the faucet and add that to the flask. You should have around 800ml of wort at this point with about 2.5oz of DME in it. Pitch your yeast and you are done.

All the components we need: yeast, sanitizer, flask, canned DME, foil.

NOTE: Use StarSan liberally to ensure all surfaces that the wort and yeast touch are sanitized. A spray bottle works well for this.

I hope you find this helpful. I think that starters are a great way to make sure your beers are fermenting as well as possible. Making the process easier and faster seems like a no brainer.