Can I harvest with bottling sugar?

[petep1980]

I have a 6pack of SNPA I plan on working on this weekend. The DME I have on hand is saved for a recipe, but I have extra priming sugar on hand. Will this adequately harvest and cultivate the yeast? I know starters aren't often made with priming sugar, so I'm just curious.

 

[maskednegator]

My understanding is that yeast propogated on simpler sugars will be woe to eat the more complex malt sugars we'd want to feed them when making beer.

 

[Yooper]

I have a 6pack of SNPA I plan on working on this weekend. The DME I have on hand is saved for a recipe, but I have extra priming sugar on hand. Will this adequately harvest and cultivate the yeast? I know starters aren't often made with priming sugar, so I'm just curious.

No, that's not a good idea. Sucrose (sugar) is very easy for the yeast to digest, and it's a simple sugar. Maltose is a disaccharide, and in order for the yeast to ferment your beer, they have to break it down into simple sugars. What that means is that you don't want to grow yeast that are accustomed to eating simple sugars. You want good healthy yeast that will ferment maltose. So, use malt for your starter.

 

[IrregularPulse]

+1 to maskednegator. Using priming sugar will basically get them used to eating the wrong sugars.
*edit*And Yoop swoops in so +1 to her too

 

[EvilGnome6]

I would definitely use the DME for the reasons stated above. If you can spare just 50 grams you can make a 500 ml starter to propagate the cultured yeast. I doubt 50 grams would make much of a difference to your recipe. Heck, you could just add some of that extra priming sugar to your recipe instead and not lose the gravity points.

 

[petep1980]

thanks guys