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Old 11-16-2011, 07:40 PM   #1
Perkt
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Default Starter without extract?

So I'm going to be making a starter tonight that will be pitched on Saturday for my first all-grain stout. Only problem is that I think I'm out of all the extract I had left over from a previous brew, as it made my last starter. Are there any alternative ingredients that can be substituted for the extract, or should I just suck it up and make a trip back to the brew hut? Plenty of priming sugar still around the house, but wasn't sure if that would start things up like the extract does.


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Old 11-16-2011, 07:41 PM   #2
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Just do a small mash and use that if you have any extra 2 row.


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Old 11-16-2011, 07:42 PM   #3
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I haven't done it, but there are people who have used Malta Goya from the grocery store instead of regular extract: http://www.homebrewtalk.com/f163/yea...-malta-228891/

I've seen it in a few different grocery stores in the ethnic foods aisles.
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Old 11-16-2011, 09:00 PM   #4
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I've seen that stuff at Giant Eagle,Apple's,Can't think of the other one off hand. But I found that 1.5-2C of water & 1/4C of light DME is good for ales up to 1.046 or so. I was thinking 15g of ale yeast in 1/2G of water & maybe 1C of plain light DME might be good overnight for up to 1.070 or so. I wish I could afford that yeast book now.
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Old 11-16-2011, 09:12 PM   #5
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Sugar is generally not a good idea. I'd probably bite the bullet and buy some DME or follow OhioSteve's suggestion and make a mini-mash, even if you use some of the grains from your recipe, you can always pitch that starter wort back in with the recipe.
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Old 11-16-2011, 09:19 PM   #6
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I don't understand why sugar would be a bad idea? I don't use much,& not for all that long. Just pitched more yeast on it. But DME would def be the way to go for longer periods. The guy at White Labs said 24 hours is plenty. As if any more time were counter productive.?...
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Old 11-16-2011, 09:26 PM   #7
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You want to grow your yeast in a starter that is similar to what it will be digesting during fermentation, this gives it the best chance of performing as it should for the style. Why would you want to spend all that money on liquid yeast only to alter it's character by feeding it the wrong food?
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Old 11-16-2011, 09:46 PM   #8
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Thanks for all the responses!

My wife seems to think there is some LME hidden in the fridge, so that may fix the problem, but I appreciate all the feed back on alternatives, and especially the what-not-to-do's.
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Old 11-16-2011, 09:51 PM   #9
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That's what I thought as well. But some authors & what not were saying that maybe wort would be too heavy for the dry yeast's cell walls,& that a little dextrose in the water would be lighter & therefore better. I've done both,& both work fine. The use a lot more sugar in baker's yeast than the amount of dextrose I use with brewer's yeast. Works quite well in either case.
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Old 11-17-2011, 02:06 AM   #10
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Quote:
Originally Posted by unionrdr View Post
That's what I thought as well. But some authors & what not were saying that maybe wort would be too heavy for the dry yeast's cell walls,& that a little dextrose in the water would be lighter & therefore better. I've done both,& both work fine. The use a lot more sugar in baker's yeast than the amount of dextrose I use with brewer's yeast. Works quite well in either case.
I'm confused. Are you making starters with dry yeast or even baker's yeast? Maybe you've been reading Vance's bizarre brews book?


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