Yeast Pitching

[MoreBeerEh]

Should I prepare my yeast starter much before I begin boiling the wort? If so, about how much longer?

[BeerBelly]

My first couple of batches I used a dry yeast, and just sprinkled it on top, after the wort was cooled.

BB

[sullydavid]

If you are talking about a true starter I belive that the optimum time is about 2-3 days prior to brew day. That way you are pitching the maximum amount of yeast while they are still very active (probably at or shortly after high Krausen).

I almost never do this. I propegate my yeast in parrellel so I am still just pitching about a tubes worth of yeast. When doing that you just need to get it up to about room temperature and pulling it out when you first start your boil should be fine.

[davesarman]

I just started using a yeast starter on about my last 5 batches or so. I've found that along with aerating the wort, I get a quick, efficeint fermentation with very little lag time. I've found that if I'm brewing on Saturday afternoon, I make the yeast starter on Wednesday night and it just about times out perfectly.

[unkle bik]

When I was using dry yeast, I would do this:
Mix about 2 tblspns. of sugar with warm (90-95 deg) water in a bowl. Sprinkle yeast,stir well, & cover loosely with a plate or saucer. I would then leave this on the stove while boiling my wort. By the time my wort was cool enough to pitch, it usually started working. This way I knew the yeast was good.

Since using liquid yeast, I usually "smack the bag" a day prior to brewing. I then leave on top the fridge near the back where it is somewhat warmer than the rest of the room. By that time, it has swollen enough to pitch that day.