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The guy's handle is "slouch" and the thread is here: https://www.homebrewtalk.com/f163/canning-starter-wort-145763/ The info he provided is the reason I started making all my starters with table sugar and yeast nutrient about a year ago. I'll let ya'll know when the "facts" about sucrose...

Cool, but when/how do you handle all the hop gunk and whatnot? Do you strain before pitching or filter when you rack to keg or what? lovin' the "no chill" lifestyle :rockin:

Been priming kegs with table sugar for quite awhile now. The amount of yeast is so little that I seldom bother with dumping out even the first pint. Give it a try!

Just get it in a starter and give it a sniff when you see krausen. If it smells legit, pitch it. If not, chuck it.

Hehe, I don't have the time for all your demands of "validation" and "credentials"--I'm too busy drinking good beer, catching fish, and generally enjoying my summer. Just voicing my experiences with sugar starters with the intent of helping a fellow homebrewer, not trying to flamebait you...

Hey edecambra, I have been using table sugar for starters for about a year now. I use the same ratio as I did when I made my starter wort from DME: about 100g to 1L of water. I am always sure to use some yeast nutrient to increase nitrogen content; also I usually throw in some plain bread...

I cultured from a few bottles of Two Hearted about 4 months ago. Used in an IPA and most recently a wheat brew, I have found that it makes a frothy, creamy krausen that takes twice as long to settle out as with the same recipe using WLP001. And the beer is good! I am fermenting at about 68F.

I am doing the same thing--just letting the kettle sit overnight. The lid fits nice and tight and I am on my fourth no-chill brew so far with no issues. Between making starters with table sugar, ditching the secondary fermenter, and using the no-chill technique, my homebrew process has become...

use table sugar: about 100g in 1L will get you the 1.040 wort you need. be sure and add some yeast nutrient. chill and decant before pitching if you are squeamish about adding fermented sugar-water to your wort (though isn't that what beer is anyway?). ignore the naysayers who will...

cool, I'll let it sit then. thanks a bunch!

Hello all, I tried to brew an IPA a couple weeks ago, but I screwed up the mash (mashed in @ 180 instead of 165 like I planned) and ended up with a 1.054 OG--a fair bit off what beercalculus said my OG was supposed to be, 1.067. It has been in the primary for 20 days now and the gravity...

The stuff I am brewing looks, smells, and tastes like beer. I make 1 liter starters and haven't had an issue with stuck fermentation or anything. However I am a beginner still (I have maybe done ten 5-gal batches), so YMMV.

since I am using plain table sugar and yeast nutrient to make my 1.040 wort, I definitely make it a few days earlier, chill, and decant before pitching.

That the ale yeast is fermented at such high temps with good results means I might need to harvest it for use next summer. And its the same stuff used in Oberon? Pretty versatile. I wonder how low it'll go . . .

slouch, thanks for the updates. I very rarely secondary now (thanks to this forum of course) but I will surely harvest that trub next time. the brewer I was six months ago would be put to shame by the brewer I am now, all because i discovered this forum last month. cheers to learning somethin...

The beer belly myth really needs to be put to rest. more like binge belly From the article, "The study, led by Martin Bobak of University College London, found no link between drinking and body weight in men, and found only a small effect of drinking on women's weight." More exercise...

I thought mutations were randomly derived, unless we are talking exposure to radiation or something. Are you saying that sucrose is a mutagen? Those of you who are interested in the answer to the OP question, keep an eye on this thread. A guy named slouch made a couple posts talking about...

Montanaandy, you might also consider 2.5 oz of table sugar to prime your corny with. I carbonate my beer in cornies too and have had luck thus far with about 4 oz of DME. But I've read a couple posts about people using the table sugar with no issues or off flavors, so next batch is going in...

Mind if I ask what yeast you used? I brewed a PM variation of the OP recipe last weekend and pitched a 1400ml starter of WLP001 into it (1.060 OG, I'm still new at this). Fermentation started within 8 hrs and has been going strong for 4 days now. A good bit of krausen came down thru the...

slouch, you have intrigued at least a few of us with your techniques. can you elaborate on your experiences using table sugar and homemade yeast nutrient in order to make a starter? some say that your method might condition the yeast to prefer simple sugars instead of maltose, possibly...