Add the 3 pounds of bacon syrup to fermentor.

STARTER
1) Determine the appropriate starter volume to achieve the target number of viable yeast cells for your beer. Remember, you can use an online yeast calculator like the one linked above to quickly determine these variables.
2) Use 1 16-oz can Propper Starter per target liter of starter into vessel and add enough water to reach target starter volume OR

a) Weigh out 1 gram of dry malt extract for every 10 milliliters of target starter volume.<br />
b) Add the dry malt extract to the vessel you will be boiling in.<br />
c) Add enough water to the boil vessel (dry malt already added) to reach the target starter volume.<br />
d) Add about 1/4 teaspoon of yeast nutrient to the boil vessel. You can use slight less for starters under 1-2 L and slightly more for ones larger.<br />

3) Bring to a gentle boil for about 15 minutes. Keep the boil vessel covered to maintain as much of the volume as possible.
4) After 15 minutes, allow the wort to cool.

a) If needed, transfer the liquid to the vessel that will hold the starter. (Note: As with beer, anything that comes into contact with the starter wort post-boil should be properly clean and sanitized).<br />

5) Pitch yeast into the chilled starter wort.
6) Use a stir plate or intermittent shaking to add vital oxygen to the starter.
7) Pitch into beer once ready!