Post Number: 252
Posted From: 18.104.22.168
|Posted on Saturday, March 31, 2012 - 11:04 am: ||
I went to make a starter and realized I purchased amber DME instead of my usual light DME. If I use yeast nutrient, could I use table sugar? I am lazy today and do not want to go back to my LHBS.
Post Number: 2566
Posted From: 22.214.171.124
|Posted on Saturday, March 31, 2012 - 11:40 am: ||
I don't see any real issue with using the amber for your starter . . unless you don't decant before pitching and are brewing a very light style.
Post Number: 7708
Posted From: 126.96.36.199
|Posted on Saturday, March 31, 2012 - 04:23 pm: ||
I agree...nothing wrong with the amber. Sugar would be a bad idea.
Post Number: 205
Posted From: 188.8.131.52
|Posted on Monday, April 02, 2012 - 10:48 am: ||
I did a little mini mash once in a one gallon drink cooler when I ran out of DME. I had plenty of grain.
Post Number: 423
Posted From: 184.108.40.206
|Posted on Tuesday, April 03, 2012 - 04:32 pm: ||
I've used cane sugar in the past without any negatives. I understand there is some information regarding yeast grown in sugar performing poorly when then introduced to malt but I still had good attenuation. In a pinch I'd do it again.
Post Number: 13788
Posted From: 220.127.116.11
|Posted on Tuesday, April 03, 2012 - 04:46 pm: ||
If you have to use sugar, you should add some yeast nutrient. A much better solution if you have no extract is to use malta, which is fairly widely available now (often in the Hispanic section of groceries, or with the soft drinks).