The recipe I am brewing is the Dead Ringer IPA from northern brewer. A nice balance of malt and hops.
Beer consists of 4 core ingredients: water, malted barley, yeast, and hops. Yeast is often an overlooked component in home brewing. But it's absolutely critical to treat it with care when you want a good tasting beer. The best way to start yeast off right is by creating a yeast starter.
When you purchase yeast for home brewing it usually comes in just a small enough amount that it will properly ferment a low to medium gravity beer without too much effort. However yeast goes through a multitude of phases during brewing. The first of which is growing the population to successfully metabolize all of the sugars. If the original gravity (OG, which is the initial sugar content of the wort) is higher than a Coors Light, it is actually quite a bit of work for the yeast to grow the population to the right amount. This can create off flavors due to the metabolic pathway that is necessary to rapidly grow the population. By creating a yeast starter you are gently growing the population in a lower gravity environment which reduces the off flavors and gives you a much larger population of yeast to inoculate the wort of your brew for primary fermentation.
In 12 or so hours I will post a pic of the little yeasty's progress.