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Old 01-26-2013, 04:18 AM   #1
RyanDC
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How can I use dextrose (table sugar, right?) instead? Is there some kind of conversion ratio? My LHBS is far. Tried searching the threads but couldn't find what I was looking for.

Ryan

 
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Old 01-26-2013, 04:35 AM   #2
beergolf
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Search Goya Malta..

It is often used to make starters. You should be able to buy it at your grocery store.

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Old 01-26-2013, 04:40 AM   #3
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With DME I generally shoot for a starting gravity of 1.04. Just add dextrose (corn sugar) to your water til you get that gravity and you should be fine.
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Old 01-26-2013, 04:42 AM   #4
mjohnson
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Just use some of the wort from the mash, dilute to appropriate strength, bring to a boil on stove, chill and start your starter. Run the rest of your brew day and pitch your yeast the next day. Unless you're making a giant beer that requires more than one step up, I'd think that would be fine. Most of the yeast growth is done after 8-12 hours anyway. At least thats my understanding.

 
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Old 01-26-2013, 04:45 AM   #5
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I'd think using simple sugar as opposed to malt is a very bad idea. It's going to provide zero of the nutrients that yeast need for healthy growth. Would probably run into problems with fermentation after you pitch the starter.
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Old 01-26-2013, 04:52 AM   #6
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You can also boil potatoes or rice and use the water. again you'll need to check your gravity. I've never done it but I read it in one of my books.
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Old 01-26-2013, 04:55 AM   #7
RyanDC
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Quote:
Originally Posted by beergolf
Search Goya Malta..

It is often used to make starters. You should be able to buy it at your grocery store.
Huh, never would have thought to use Malta but it makes sense. I was looking for an actual conversion ratio of maltose to dextrose but if not, I might take a shot at that. Or just hoof it over to Virginia to my closest LHBS for some DME. it's too late tonight to get anything started so I might just make the trip for the real deal tm and buy enough to last me a while.

 
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Old 01-26-2013, 04:55 AM   #8
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Quote:
Originally Posted by Qhrumphf View Post
I'd think using simple sugar as opposed to malt is a very bad idea. It's going to provide zero of the nutrients that yeast need for healthy growth. Would probably run into problems with fermentation after you pitch the starter.
winning answer.

 
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Old 01-26-2013, 03:37 PM   #9
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Quote:
Originally Posted by Qhrumphf View Post
I'd think using simple sugar as opposed to malt is a very bad idea. It's going to provide zero of the nutrients that yeast need for healthy growth. Would probably run into problems with fermentation after you pitch the starter.
I was just watching a video the other day on this, and then said the exact same thing. Now if you have yeast nutrient handy to add in, then "maybe" you could try it.

 
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Old 01-26-2013, 03:45 PM   #10
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Quote:
Originally Posted by mjohnson View Post
Just use some of the wort from the mash, dilute to appropriate strength, bring to a boil on stove, chill and start your starter. Run the rest of your brew day and pitch your yeast the next day. Unless you're making a giant beer that requires more than one step up, I'd think that would be fine. Most of the yeast growth is done after 8-12 hours anyway. At least thats my understanding.
This. Make a 1 to 2 liter starter with the real wort, ferment at 65 and toss it in at hIgh krausen. I've done it several times and it works great... Plus you don't have to hover over the beer while it cools. Just drop the temp of your beer to the low 100s, transfer to your fermenter and seal it up for ten hours before pitching. It will be close to room temp by the time your starter is ready

 
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