KyleWolf
Well-Known Member
Hey everyone,
So I know table sugar shouldn't be used for a starter due to the yeasts not wanting to switch from sucrose to maltose. However, I was wondering if table sugar would be satisfactory if you were making a "starter" (I use the word loosely) from the dregs of a bottle conditioned beer for the purpose to putting the yeast into vials and freezing them for a bank. Then when you thaw them, a proper starter could be made using DME or the like. I ask cause my LHBS is a ways away and I am itchin to see what the yeast at the bottom of my Unibroue Le Fin de monde and Ommegang Abbey ale do
So I know table sugar shouldn't be used for a starter due to the yeasts not wanting to switch from sucrose to maltose. However, I was wondering if table sugar would be satisfactory if you were making a "starter" (I use the word loosely) from the dregs of a bottle conditioned beer for the purpose to putting the yeast into vials and freezing them for a bank. Then when you thaw them, a proper starter could be made using DME or the like. I ask cause my LHBS is a ways away and I am itchin to see what the yeast at the bottom of my Unibroue Le Fin de monde and Ommegang Abbey ale do