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The yeast has been 'started' two days earlier by adding it to about 800ml of boiled wort in a sanitized flask. This allows the yeast cells to multiply which results in a much bigger number being pitched into the wort. This in turn ensures that they get off to a good start in fermenting the beer, and helps to reduce the possibility of infection by unwanted organisms by overwhelming them by sheer weight of numbers.
![[Photograph of Yeast Starter]](images/yeast_starter.jpg)
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