Can you use glucose (aka dextrose) instead of DME when making a starter, and would the technique be any different?
Can you make a starter with dextrose?
- Thread starter rocketman768
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PseudoChef
Well-Known Member
No, yeast need the additional nutrients provided by malt in order to reproduce and stay healthy.
Simply putting them in dextrose will actually have adverse effects. They will get too used to the dextrose and when it comes time to ferment maltose, they will significantly underattenuate.
Simply putting them in dextrose will actually have adverse effects. They will get too used to the dextrose and when it comes time to ferment maltose, they will significantly underattenuate.
Yes, that's my thinking as well. It might work to proof bread yeast but not wort. You want the yeast to acclimate to maltose.
Kubed
Well-Known Member
Only if it's YPD media... but just using DME is cheaper
BarleyWater
Well-Known Member
Using yeast that have been in only dextrose is like having an offensive line that has been sitting on their asses for the last four years eating potato chips. They may look similar, but they are definately not capable of getting the job done. And then you beer gets sacked. Dextrose is potato chips for yeast.
OP
OP
ilikestuff said:
Haha, I guess dextrose is just too easy...what a ho
