beergolf said:Search Goya Malta..
It is often used to make starters. You should be able to buy it at your grocery store.
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'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.
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.
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.
Enter your email address to join: