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Old 03-20-2009, 09:54 PM   #1
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Default is it bad to use Dextrose in a yeast starter?

My WLP820 yeast asks for a yeast starter....but I only have Dextrose on hand. No DME or LME.


Will that be ok?


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Old 03-20-2009, 09:56 PM   #2
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If you have some yeast nutrient, otherwise it won't work. Pure sugar won't let the yeast grow, so it just ferments.
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Old 03-20-2009, 09:57 PM   #3
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I would not use Dextrose in a starter. If you start the yeast out on Dextrose, they may not develop a taste for maltose.

Someone with more scientific knowledge should explain this better.
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Old 03-20-2009, 09:57 PM   #4
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Someone with more experience with starters can follow up and confirm this for me (or dispute it), but from what I understand it's not a good idea because you get the yeast geared toward eating the wrong type of sugar that way. Using DME, they're used to maltose when they get tossed into the wort.
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Old 03-20-2009, 11:08 PM   #5
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Quote:
Originally Posted by ChshreCat View Post
Someone with more experience with starters can follow up and confirm this for me (or dispute it), but from what I understand it's not a good idea because you get the yeast geared toward eating the wrong type of sugar that way. Using DME, they're used to maltose when they get tossed into the wort.
That's right. Within 1-2 generations the yeast will lose the ability to create the enzyme needed to ferment maltose.
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Old 03-20-2009, 11:33 PM   #6
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See, I knew someone would chime in with a better explanation.
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Old 03-20-2009, 11:50 PM   #7
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Quote:
Originally Posted by Beerrific View Post
That's right. Within 1-2 generations the yeast will lose the ability to create the enzyme needed to ferment maltose.
They won't so much lose it as pack it away in the closet. Brewer's yeast actually have a variety of metabolic options based on the carbon source they are using. So you will get yeast growth and multiplication. And if you add yeast nutrient you will also get normal logarithmic growth with normal sized yeast. But when you switch their carbon source and they finish eating up all the easy glucose they will have to switch metabolic pathways to utilize the maltose (and trisaccharides for those yeasts capable). This may result in a sudden slowdown and possibly stuck fermentation (eg in say, a cold fermentation with a flocculent yeast)
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Old 03-21-2009, 01:29 AM   #8
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Go get some Goya Malta and use it in a starter.
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Old 03-21-2009, 06:27 AM   #9
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anyone know the SG of Goya Malta?

found this here Malta - Non Alcoholic Malt Beverage from the Caribbean and Latin America - Ask The Beer Guy «
they say it should be near 1.040 perfect for a starter, but dont know if thats right. Will see if i can find some GoyaMalta and test it out.

Last edited by dagamore; 03-21-2009 at 06:29 AM.
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Old 03-21-2009, 06:53 AM   #10
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so basically.....used DME or LME...... or don't use a starter at all.


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