pr0cess
Active Member
Is a pure Dextrose (as opposed to DME) starter acceptable?
-dylan
-dylan
Dextrose Starter?
- Thread starter pr0cess
- Start date
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EricCSU
Well-Known Member
It will work but DME is better.
Eric
Eric
Please correct me if I'm wrong, but my understanding is that using dextrose or sucrose for a starter isn't a good idea. Apparently, the yeast will acclimatize to consuming those sugars rather than maltose. It could cause attenuation and off-flavour problems.
My two bits; but, again, if I'm wrong, let me know.
My two bits; but, again, if I'm wrong, let me know.
Cheers, 944.
That's exactly where I read it. My terrible memory is what resulted in a c*cked-up version of what it said.
That's exactly where I read it. My terrible memory is what resulted in a c*cked-up version of what it said.
One shouldn't make an all dextrose starter because it's not nutritionally complete; it lacks vitamins, minerals, lipids, amino acids and nitrogen the yeast need. All it would provide is carbon and energy.
Yeast also don't get "lazy"; they switch off genes they're not using. They then switch them back on later, as needed. If later is very long, there can be some genetic drift, but that would be over dozens of re-culturing steps, if at all.
Depending on temperature, some specifics of the strain, etc. it'll take at least two hours or more to switch the relevant gene, MAL, on and have the maltase enzyme accumulate to an appreciable amount. That's two or more extra hours that your wort isn't guarded by active fermentation.
That's why you should grow in malt!:rockin:
I routinely grow yeast on YEPD agar plates and then YEPD liquid for the first step up; the actual starter is malt at about 1.050 or so, supplemented with some yeast nutrient for wine making, it adds nitrogen.
YEPD = Yeast Extract, Peptone, and Dextrose. Peptone is digested meat, a good amino acid and nitrogen source.
Yeast also don't get "lazy"; they switch off genes they're not using. They then switch them back on later, as needed. If later is very long, there can be some genetic drift, but that would be over dozens of re-culturing steps, if at all.
Depending on temperature, some specifics of the strain, etc. it'll take at least two hours or more to switch the relevant gene, MAL, on and have the maltase enzyme accumulate to an appreciable amount. That's two or more extra hours that your wort isn't guarded by active fermentation.
That's why you should grow in malt!:rockin:
I routinely grow yeast on YEPD agar plates and then YEPD liquid for the first step up; the actual starter is malt at about 1.050 or so, supplemented with some yeast nutrient for wine making, it adds nitrogen.
YEPD = Yeast Extract, Peptone, and Dextrose. Peptone is digested meat, a good amino acid and nitrogen source.
