It's not that. My LHBS SAID I COULD WITH NO PROBLEM. So I got some questions.
Why not?
I have read over and over that the yeast will :
a) Become accustom to their environment and when poured into wort, may be shocked and many may die.
b) Be unable to ferment maltose to the extent it would have because it has found an easier time consuming simple sugars. It would also most likely floc out and stop before the job is done.
c) This happens at such a rate because you are creating a new generation, or two, in one environment so they evolve to survive. Then you switch there environment and only the first generation is adapted. So you've just undone the work of the starter.
But.
I have recently had a talk with LHBS guy who has been reading the new yeast book they have and is telling me all about his starters and propagation. At first I didn't say anything because, hey, I don't know everything. Maybe the science has changed. He said the book went to explain that, "sugar is sugar is sugar". I went on my way and got my phone and looked it up. All I could find was info on not doing it that way. So I call the LHBS and talk to their main guy. I tell him what I found, he opens the book and doesn't find anything about it.. Hmmm. He even said it was probably fine.
So now I'm torn.
How do I know that I should or shouldn't use sugar. It would be cheaper, easier and quicker. So of course I would like it to be true.
QUESTION:
Where is the study that says that yeast will take on these traits or have problems when being put in wort. Is this book full of it? Where is the scientific PDF that is over my head with info. I need to read it so I can sleep at night.
Thanks
Why not?
I have read over and over that the yeast will :
a) Become accustom to their environment and when poured into wort, may be shocked and many may die.
b) Be unable to ferment maltose to the extent it would have because it has found an easier time consuming simple sugars. It would also most likely floc out and stop before the job is done.
c) This happens at such a rate because you are creating a new generation, or two, in one environment so they evolve to survive. Then you switch there environment and only the first generation is adapted. So you've just undone the work of the starter.
But.
I have recently had a talk with LHBS guy who has been reading the new yeast book they have and is telling me all about his starters and propagation. At first I didn't say anything because, hey, I don't know everything. Maybe the science has changed. He said the book went to explain that, "sugar is sugar is sugar". I went on my way and got my phone and looked it up. All I could find was info on not doing it that way. So I call the LHBS and talk to their main guy. I tell him what I found, he opens the book and doesn't find anything about it.. Hmmm. He even said it was probably fine.
So now I'm torn.
How do I know that I should or shouldn't use sugar. It would be cheaper, easier and quicker. So of course I would like it to be true.
QUESTION:
Where is the study that says that yeast will take on these traits or have problems when being put in wort. Is this book full of it? Where is the scientific PDF that is over my head with info. I need to read it so I can sleep at night.
Thanks