Looking for a brewing tool to take your home brewery to the next level? Try the StirStarter Yeast Starter Stir Plate! The StirStarter stir plate helps culture higher cell counts of healthy yeast for quicker fermentation, lower risk of infections and better tasting beer - all in less time than it takes to make a conventional yeast starter. Simply put the magnetic stir bar into the flask, and place it on the plate - the spinning magnets in the plate cause the stir bar to rotate, agitating the yeast starter.
This unit has two powerful NdFeB button magnets in the 12 VDC stir motor, which is controlled by a precision voltage regulator for easy speed adjustment. The RPMs of the drive motor are limited, so the motor will not "throw" the stir bar, yet it provides enough to get a good vortex going. A low voltage, plug-in wall transformer provides power to the unit. The black plastic case dimensions are 6" x 4" x 2", large enough to accommodate a 2000 mL flask.. A Teflon coated 1" x 5/16" stir bar is included. A "keeper" magnet is also supplied to lock the stir bar in place while the yeast is pitched, so the stir bar won't end up in your fermenter!
Most home brewers don't pitch nearly enough healthy yeast when they brew. Yeast starters are especially important if you are brewing lagers or "big" beers for a number of reasons. Without a starter, low pitching rates may result in infected finished beer, higher than normal final gravity, excess production of objectionable flavors caused by fusel alcohols, esters, diacetyl and sulfur compounds. A starter will help you proof yeast by allowing you to visually determine if the yeast you purchased, maybe a month ago, still has enough viable cells for fermentation. Poor storage temperature control and using yeast close to its use by dates diminishes the viable cell counts in a liquid yeast product. As wort gravity increases, so does the need for more yeast - a starter allows you to increase the cell counts to the appropriate level for the style you are brewing.
In order to grow more yeast in a shorter period of time the starter must be continually stirred. Stirred starters have a ten-fold increase in cell counts over a non-stirred starter because they aerate the wort which is essential for yeast to grow. Stirring keeps the yeast in suspension and in constant contact with nutrients while ridding carbon dioxide which inhibits yeast growth.