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Old 04-28-2010, 07:22 PM   #1
gyllstromk
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Default All sugar starter?

I forgot to order DME for a yeast starter and my local "store" does not carry ANY extracts (only kits). I was hoping to do an all-grain batch this weekend, and my yeast is only the propagator packs. I had some ideas:

1) do an all sugar starter. I know this may select or modify the yeast profile in a bad way. Is it really a bad idea?
2) Do a starter on some of the wort while leaving the rest of the wort overnight, then adding to the wort the next day.
3) Just doing an all grain starter ... this seems ridiculous thought.

perhaps there are other alternatives. anyone have any ideas?

thanks!



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Old 04-28-2010, 07:28 PM   #2
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Do not do an all sugar starter. The yeast will adapt to sugar and not maltose, bad idea.



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Old 04-28-2010, 07:30 PM   #3
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I did a table sugar starter for a gluten free beer. It worked...don't know what to say besides that...

Your #2 is what is called a real wort starter. It introduces some infection risk due to the leaving a fermenter overnight with no yeasties, but it has worked for me to no ill effect.

You could also do a full batch of 1.040 beer all grain and sterilize and can it for future starters. See my sig for a procedure.

#4 would be just buy extra yeast...

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Old 04-28-2010, 07:36 PM   #4
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honey it has some protein , some amino acids and some other crap to make it better than pure sugar. you are trying to grow yeast , you cant make new cells with out DNA and Cell walls and you cant do that with out nitrogen , there is Zero nitrogen in pure sugar so you need to and some FAN in the form of DAP http://en.wikipedia.org/wiki/Free_Amino_Nitrogen
http://en.wikipedia.org/wiki/Diammonium_phosphate

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Old 04-28-2010, 07:51 PM   #5
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you dont need to worry about it "adapting" to Sucrose the yeast use the same emzine to process sucrose and maltose both are in wort and both are a disaccharide, Sucrose is a glucose and fructose bonded together with an oxgen at the h1 of each sugar Maltose is two glucose bonded together with an oxygen at the h1 of each.

The only fermentable sugar in wort that yeast can temporarily lose the abilty process is maltotriose
http://brewery.org/library/mashtun/kleyn.html there is some good yeast info

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Old 04-28-2010, 07:59 PM   #6
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Use some of your grain and do a mini mini micro mash and make some 1040 wort ...

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Old 04-28-2010, 08:55 PM   #7
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Quote:
Originally Posted by Clayton View Post
you dont need to worry about it "adapting" to Sucrose the yeast use the same emzine to process sucrose and maltose both are in wort and both are a disaccharide, Sucrose is a glucose and fructose bonded together with an oxgen at the h1 of each sugar Maltose is two glucose bonded together with an oxygen at the h1 of each.

The only fermentable sugar in wort that yeast can temporarily lose the abilty process is maltotriose
http://brewery.org/library/mashtun/kleyn.html there is some good yeast info
Don't you? I think you might: http://www.homebrewtalk.com/f128/yeast-metabolism-starters-condition-yeast-environment-wort-175473/
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Old 04-28-2010, 08:56 PM   #8
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You could try your hand at "no chill" brewing. You could make a starter from a portion of the wort and pitch it after the batch has chilled.

Maybe a stove top baby mash would be fun?

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Old 04-28-2010, 09:15 PM   #9
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Quote:
Originally Posted by SC_Ryan View Post
You could try your hand at "no chill" brewing. You could make a starter from a portion of the wort and pitch it after the batch has chilled.

Maybe a stove top baby mash would be fun?
I've thought about picking up one of the small 1 or 2 gal round coolers and converting it for a starter making vessel. Doing a single infusion, no sparge should get enough wort for a starter. Maybe once i am buying bulk grain...


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