| Author |
Message |
   
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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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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). |