wonderbread23
Well-Known Member
I am getting ready to brew a decent sized double IPA this weekend (OG=1.080) which gets about 10% of its fermentables from table sugar. Has anyone attempted to create their starters with the same sugar composition as their target wort? My starter has been stepped once with DME, and in the final step I am thinking about putting 10% table sugar in there so that the yeast can acclimate to this environment. So, who thinks?
1. It won't have any impact on attenuation / flavor.
2. The impact will be positive (better flavor and attenuation)
3. The impact will be worse (worse flavor and attenuation)
FYI, the starters I've made:
Starter Step #1: 1400ml @1.040 w/ 100% DME & nutrient. Pure O2 on stir plate.
Starter Step #2: 1400ml @ 1.040 w/ 90% DME 10% table sugar, & nutrient. Pure O2 on stir plate.
1. It won't have any impact on attenuation / flavor.
2. The impact will be positive (better flavor and attenuation)
3. The impact will be worse (worse flavor and attenuation)
FYI, the starters I've made:
Starter Step #1: 1400ml @1.040 w/ 100% DME & nutrient. Pure O2 on stir plate.
Starter Step #2: 1400ml @ 1.040 w/ 90% DME 10% table sugar, & nutrient. Pure O2 on stir plate.