A yeast starter will increase the number of yeast cells and get the fermentation of your brew started quickly and this will keep down any risk of an infection. You can use many different containers to hold your starter. You will need to remove the yeast from the refrigerator so it will warm to room temperature by the time you are ready to pitch into the starter.  Also weigh out 6 - 7 ounces of Light DME to mix into the starter.

You need to get a pot with about a quart of water inside. Heat to near boiling and mix in the  DME. When thoroughly mixed in, put back on heat and slowly bring to a boil. Keep close watch and cut the heat back so no boilover occurs. Continue to boil for about 10 to 15 minutes and remove from heat.

Then put into a sink or container with cold ice water and cool down to below 80 degrees. Remember that anything used after the boil MUST BE SANITIZED. While cooling - get the chosen container for the starter sanitized along with the cork and airlock. When it has cooled, pour into the chosen container and shake well to get oxygen mixed into the wort. Then shake the yeast tube or pack and open slowly and pour into the container of wort. Again shake well to get mixed. Put on the airlock.

You now have made a starter. It needs to be kept in a cool dark place until time to pitch into your brew.  The next morning it will be fizzing away with many little yeasties ready to now ferment the upcoming brew which will be later on today. Now that wasn't a bad task was it ?

Here is the yeast just before pitching. It has worked hard at making lots more cells to get your fermentation started quickly.