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Brews & Views Bulletin Board Service * Brews and Views Archive 2012 * Archive through July 08, 2012 * No DME for a starter < Previous Next >

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Tim C.
Intermediate Member
Username: Timc

Post Number: 252
Registered: 03-2003
Posted From: 50.4.241.153
Posted on Saturday, March 31, 2012 - 11:04 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

Dave Hacker
Senior Member
Username: Dhacker

Post Number: 2566
Registered: 11-2002
Posted From: 99.117.36.145
Posted on Saturday, March 31, 2012 - 11:40 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 7708
Registered: 01-2001
Posted From: 208.85.238.178
Posted on Saturday, March 31, 2012 - 04:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I agree...nothing wrong with the amber. Sugar would be a bad idea.
 

Dave Coppes
Member
Username: Pale_dave

Post Number: 205
Registered: 07-2006
Posted From: 173.76.201.199
Posted on Monday, April 02, 2012 - 10:48 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I did a little mini mash once in a one gallon drink cooler when I ran out of DME. I had plenty of grain.
 

mark taylor
Intermediate Member
Username: Marktaylo

Post Number: 423
Registered: 06-2003
Posted From: 71.84.8.182
Posted on Tuesday, April 03, 2012 - 04:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
mark
www.backyardbrewer.blogspot.com
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13788
Registered: 01-2002
Posted From: 24.150.9.127
Posted on Tuesday, April 03, 2012 - 04:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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).