Use this method to make multiple brews from a single smackpack or vial of liquid yeast, to get the most for your money!
The expanded "smacked" packOpening with sterilised scissors
Carefully pouring out the active yeast..and adding to 1/2 gall of boiled, cooled wortThe starter just after pitching....and after 24 hoursAfter it's almost fermented out, the starter is split into six small bottles.The yeast must be kept refrigerated or it won't keep for more than a couple of weeks.
Each bottle can be used to make up a new starter to pitch into your wort.