Slurry + dextrose water = starter?

[VicariousCynic]

Brewing an English IPA today. Using the yeast cake from an ESB from two weeks ago. Want to clean the carboy so the yeast slurry is going into a growler. I'm thinking of boiling two cups water with 1/2 cup dextrose - ice bathing down to room temp - and using that to rinse the slurry into the growler. The dextrose will act as yeast food and this stuff reactivated, yes?

 

[Yooper]

Brewing an English IPA today. Using the yeast cake from an ESB from two weeks ago. Want to clean the carboy so the yeast slurry is going into a growler. I'm thinking of boiling two cups water with 1/2 cup dextrose - ice bathing down to room temp - and using that to rinse the slurry into the growler. The dextrose will act as yeast food and this stuff reactivated, yes?

No, I wouldn't. You want to have the yeast ready to consume maltose (the primary sugar in wort) and not glucose. There are other sugars too, like maltiose, in wort.

I would skip the 1/2 cup dextrose and either use a bit of DME or wort. If there is no DME or wort to make a starter, I'd skip the starter instead of using dextrose.

 

[VicariousCynic]

Saved by the bell - thanks!