Marty Show full post »
Marty
Especially Bitter, can you use brewing sugar for the yeast starter in the absence of fresh wort or malt extract.
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Pinto
Technically yes, but it's not advisable, as you'll promote yeast colonies that favour fermenting straight glucose/sucrose over Maltose and it'll become "lazy".  This will lead to poor attenuation in your beer.  Pure sugar solution is also incredibly nutrient poor so you'll get weak yeast and poor cell growth too.

DME is easy to come by in your local branch of Wilkos, and you can get LME if you're near a branch of Holland & Barret where they sell jars of unhopped malt extract.
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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EspeciallyBitter
Pinto wrote:
Pure sugar solution is also incredibly nutrient poor so you'll get weak yeast and poor cell growth too.

This is a very important point, you will do your yeast no favours dumping them in a sugar solution. It would be like getting someone to work on nothing but Monster energy drink for sustenance. They'll get a lot done in the first few days but after that they'll be in no fit state to do anything.

Definitely use malt extract for yeast starters, as Pinto says. Having a kilo of DME on hand is one of those 'pantry staples' for homebrewers, like having dried yeast as a backup. Store DME carefully in a sealed container in a dry place once opened, otherwise it will go sticky and clumpy.
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