Starter with dark dme?

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badmajon

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Ok, maybe dumb question but can I make a starter with dark DME? It's all I have left! I'm not too worried about flavor, since I decant most of the liquid anyway, but I'm not too sure about whether the yeast will lap it up as fast as light DME or whatever.

Please advise.
 
I would say go ahead and do it. I have been making my starters with malta goya lately, and it's about as dark as it gets. Seems to get my yeast up and going just fine.
 
If you are decanting, it really isn't that much of an issue. Malt extract is malt extract, it's not really going to necessarily eat one faster than the other, and if it did, it would be at such an insignificantly different timeframe that we wouldn't notice.
 

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