Yeast Starter/Yeast bomb: What's your recipe?

[Single Malt Yinzer]

To help build up the wiki I'm going to start asking some newbie style questions so that we can talk them through. I'll put up the end product and put a link to this thread from the Wiki post. If you can provide links to actual products you use in your recipe that would help.

So question #1: What do you put in a yeast bomb?

- What are you fermenting?
- What do you put in yours?
- What is your process for making it?
- What ratio starter to batch of was?
- Do you change it for different ferments (sugar, grain, etc)?