Yeast Starter

Have yeast ready to harvest while racking to secondary or bottling if no secondary racking
Alternately, have yeast smack-pack smacked, liquid yeast on hand, or dry yeast re-activated using 90 degree F. sterilized water
Have container such as quart jar, flask, or glass container fully sanitized
Have sanitized airlock mechanism on hand
For 1 quart of starter, use 1 quart of water to ¼ DME and bring to a boil
Once wort is ready, chill to 65 degrees F.
Transfer chilled wort to glass container
Pitch yeast
Shake to aerate
Airlock
Allow the yeast to do its fermentation process and settle
Refrigerate container for up to 1 month
When ready to use, remove from fridge and warm to 65-70 degrees F.
Carefully pour off the top wort leaving only the yeast cake at bottom and a bit of the wort
Pitch contents using sanitized funnel