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Old 11-25-2009, 12:42 PM   #1
Oct 2009
Posts: 140
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I used second runnings of Wort as my starter. Before I boiled I checked the gravity and it was 1.020. So I added corn sugar until it got to 1.040. Is this ok? Will the yeast act the same from corn sugar as sugar from wort?

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Old 11-25-2009, 01:53 PM   #2
Nov 2008
Chapel Hill, North Carolina
Posts: 744
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In general, it would be better to keep your starter at 1.020 than to boost it up to 1.040 with corn sugar. This is because the yeast have an easier time metabolizing the corn sugar and will consume it preferentially to the malt sugars. This is supposed to make the yeast because lazy so that they stop working hard enough to consume the malt sugars. I can't tell you the chemical or biological reason for this, but enough brewing experts that I trust have said this that I believe it. So by adding the corn sugar, you've created lazy yeast which defeats the purpose of your starter.
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