MisterShah
Member
Hello all, I just made the transition to all grain and bought no DME as a result. I realized that I needed to make a starter and with no DME I decided to use some Belgium candi. After reading around I am finding this isn't a good procedure as the yeast needs to get started using maltose not fructose. Question is are the yeasties going to be pitchable after this? Can I expect a lag time or any other undesirable results?