Beer Forum

Any opinions about using straight corn sugar (rather than dry malt extract) and yeast nutrient to make a yeast starter?

I have lots of corn sugar lying around from my bottling days, and I always seem to be out of DME, so I'm wondering whether my yeast will be just as happy with corn sugar, or whether the DME contains some stuff that the yeast needs for health.

Thanks in advance for your advice.

Take a look here....

http://www.thebrewingnetwork.com/phpBB2 ... corn+sugar

Short answer is you need to use DME.

Travis

[smacking and yelling at self] "Don't be an idiot - do a freaking search before asking a freaking duplicate question!"

Thanks, Travis, for your diplomacy and your answer.

Hey, at least I didn't post in the wrong area! Hallelujah!

Using wort as a starter is much better (as Kaiser stated in the above cited link) but you can use corn sugar and yeast nutrients. I have a friend that has to grow his yeast that way due to having gluten allergies. I tasted the beers, and while they were definately not barley brews, they didn't seem to have serious off flavors due to yeast. Without gluten allergies, I'd vote that you use the sugar to bump up the gravity of a belgian ale or an Imperial IPA.

wrplace, what does your friend do for his grain? My wife is a celiac and I've been trying to find a US source for malted sorghum or buckwheat. I don't think I want to try malting myself. I know, bringin' it weak... but c'mon, none of y'all want to malt your own grain either.

I want to malt my own grain....
but my wife won't let me... says I have too much other shit to do
BUB

bub wrote:I want to malt my own grain....
but my wife won't let me... says I have too much other shit to do
BUB

I heard the clothes dryer is great for kilning the malt.

Kai

I heard the clothes dryer is great for kilning the malt.

I would be SOOOOOO dead if I even thought about it.
BUB