Day 1-Pop the inner nutrient pack. Hold the packet between your hands, locate the inner packet, lightly strike to break the inner packet. Shake well to release the nutrients.

Day 2- Once the package swells to ½”- ¾” , Boil one-third to one-half cup of malt extract in a pint of water to make a wort of S.G. 1.020-30. Boil wort for 15 minutes and cool. Add yeast and aerate well. Keep at 70-80º F Pitch at high krausen, about 12 hours. Agitate frequently to increase aeration. A bottle, small gum stopper, and airlock work well as a vessel for this procedure.

To pitch the yeast: clean the container with sanitizing solution. Shake well. Open, and pour the yeast into the fermenter.

Aerate well by stirring vigorously. Seal the fermenter with an airlock. Keep at 70-80º F until fermentation begins. Then cool to desired temperature. Signs of fermentation should be evident within one day, depending on yeast strain, brewing procedures, and fermentation temperatures.

FERMENTATION TEMPERATURE RANGE
Ale yeast 60-72 º F; Lager yeast 46-58º F.

KEYS TO SUCCESSFUL FERMENTATION
A. Transfer yeast in active state (not after attenuated).
B. Aerate well at each transfer.
C. Use more yeast for high-gravity beer.
D. Use the freshest yeast possible.