I want to brew a 5 gallon, partial mash London Porter tomorrow. And I thought I would try a starter. I have a 35 ml vial of London Ale Yeast.
I was thinking I would use a mason jar and add some water and corn sugar then boil that in a pot of water a couple of inches deep for ten minutes or so. Would the steam in the jar sanitize the whole jar and lid?
And how much sugar should I use? I know DME would be better but I only have LME to use in my porter. Would it be better to use this the LME instead and how much? Thanks!
You want to use a malt based product so the yeast get conditioned to consume maltose....if you didn't have any lme/dme handy for a starter you can always grab some malta goya from your grocery store's international section.
I have never done this and I have no facts to back this up, but I wouldn't do it. If I dont have DME (or left over wort) for a starter I'll pitch some Nottingham.
__________________
Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
No, it's not. If you give the yeast a simple sugar during a starter, then once it hits the wort, it won't ferment a more complex sugar like maltose.
Remember, during a starter you're multiplying yeast -- in effect they're making copies of themselves. So essentially you're making multiple copies of yeast that will not ferment maltose completely.
__________________
Quote:
Originally Posted by olllllo
I think unnecessary puctuation and excessive capitalization is a sign of hysterical lunacy.
You want the yeast to become accustomed to the maltose sugar.
Paraphrasing from Jamil's most recent show on Belgian Strong Ales.
If you use a simple sugar [for a starter] as the sole food for a yeast it will quickly lose it's ability to ferment maltose. The yeast need to create enzymes to convert maltose.
Nope, you don't want to do that. When yeast are exposed to high levels of simple sugars like glucose, they will preferentially ferment those sugars. This will often cause them to eliminate their reproductive (adaptive) phase to do this -- it is called the "Crabtree effect".
The Crabtree effect is important because it effectively bypasses the growth and reproduction stage of yeast development. The yeast in your starter will not store the energy and cell compounds they require to ferment the sugars in your beer (i.e. maltose) later on. Their growth and reproduction will be stunted, and because of this your starter will have low quantity and quality of yeast which may lead to poor attenuation and off-flavours in your beer. In some cases, the effect can be so bad that you will actually do more harm than good by making a starter from sugar.
Furthermore, corn or table sugar do not have the nutrients that yeast require to grow and multiply, doubly compounding the problem.
[quote=cheezydemon]The sugar would be fine, you just would want to consider pouring off the "wort" once the starter is done.
quote]
Sugar is fine for growing yeast but it is not OK if we plan on using that yeast to brew with. The yeast get used to fermenting the simple sugar and then can't work with the more complex sugars contained in the wort.
__________________
How do you BBQ an elephant....first you get your elephant....
Is corn sugar ok to use for a starter?
Linear Mode
