Glycerin for sugar?
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No.
Not for feeding, but great for preserving!
I don't understand.
The linked thread describes how to freeze yeast samples in glycerin. Preservation.
I think you might be confusing glycerin for glucose. 
Maybe not.
Cheers!
- Glycerin is a type of carbohydrate called a sugar alcohol, or polyol.
- Glycerin contains slightly more calories per gram than sugar and is 60–75% as sweet.
Cheers!
BTW, this is why I just can't make myself call it glycerin. It will always be glycerol to me. Too much biochemistry in my past I guess.
... On what?
Lots of things. Read the link.
Wow ... Thanks for the link ... can anyone translate it into English so that a layman can understand it. 
All I wanted to know was whether I could use glycerin in brewing, miraculix answered it perfectly for a country bumpkin like me.
All I wanted to know was whether I could use glycerin in brewing, miraculix answered it perfectly for a country bumpkin like me.
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It isn't necessary to understand all of the science to get the bottom line. This is probably the most important statement for a layman:
"It is clear from the literature that different yeast species, as well as different strains from the same species, show high diversity with regard to growth on glycerol as the sole source of carbon. However, some of the reported differences might be caused by the growth medium used, instead of strain differences."
So whether yeast will use glycerol depends on the strain and the conditions.
"It is clear from the literature that different yeast species, as well as different strains from the same species, show high diversity with regard to growth on glycerol as the sole source of carbon. However, some of the reported differences might be caused by the growth medium used, instead of strain differences."
So whether yeast will use glycerol depends on the strain and the conditions.
Thank you mac_1103
