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Improve your home-brew by pitching large volumes of actively fermenting yeast. This simple process will dramatically reduce the "lag phase," the amount of time between pitching yeast and active fermentation. Consequently, DMS and other chemical off-flavors will be minimized. Make sterile wort directly in our heat-tolerant flasks. Once cool, pitch yeast into the wort and seal the flask with a stopper and an airlock. Once a frothy head has developed (usually in 1 day), pitch the active "yeast starter" into your fermenter. Active fermentation normally begins within 12 hours. Contains a flask, a drilled rubber stopper, a bubbler airlock and one pound of dry malt extract.
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