Fingers
Well-Known Member
I was supposed to brew today but life happened. My starter, 4 cups DME to one cup water, fermented out a while ago. For a ten gallon batch that's a little light, but DME is stupid expensive where I am.
I was at the HBS and I bought some high malt glucose thinking I was buying LME. This stuff is pure white. It's been sitting around and I thought maybe I'd boil up some more water and add some of this stuff to my starter to perk it up for tomorrow and increase the cell count.
What do you guys think about that idea? I have 2.2 pounds of it which is about the size of a pint. I know it's a good idea to step your yeast up with malt extract to 'condition' it for what it's going to have to eat later, but I have done that. I'm wondering if putting sugar, if that is a good approximation to what this is, will affect the quality of the yeast population.
I was at the HBS and I bought some high malt glucose thinking I was buying LME. This stuff is pure white. It's been sitting around and I thought maybe I'd boil up some more water and add some of this stuff to my starter to perk it up for tomorrow and increase the cell count.
What do you guys think about that idea? I have 2.2 pounds of it which is about the size of a pint. I know it's a good idea to step your yeast up with malt extract to 'condition' it for what it's going to have to eat later, but I have done that. I'm wondering if putting sugar, if that is a good approximation to what this is, will affect the quality of the yeast population.