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(Flask not included)

The next step up in your yeast starter regimen is to stir the starter continuously, which grows more yeast in a shorter period of time. Studies show that stirred starters have up to a ten-fold increase in cell counts than a non-stirred starter. Why is this so?

Includes: Stir plate, teflon coated 1" x 5/16" stir bar, keeper magnet to lock stir bar in place when pitching yeast so it doesn't end up in your fermenter

• Stirred starters continuously aerate the wort. Oxygenated wort is essential for yeast propagation
• Stirring knocks carbon dioxide, a by-product of yeast growth, out of suspension. Carbon dioxide in solution inhibits yeast growth.
• Stirring keeps the yeast in suspension and in constant contact with nutrients.