Starter from Priming sugar?

[Allsup]

In a pinch (I don't have DME in the house) can I make a starter with priming sugar or would it be best to just pitch the vial of yeast (WLP 810) in my wort as is?
Thanks

 

[mr_bell]

In a pinch (I don't have DME in the house) can I make a starter with priming sugar or would it be best to just pitch the vial of yeast (WLP 810) in my wort as is?
Thanks

Not a good idea to make a starter from priming sugar. It will inhibit the yeast's ability to ferment maltose.

What's the SG of the wort? It may be ok to pitch the vial directly.

 

[Pappers_]

I'd pitch the vial directly, given those two choices.

 

[remilard]

I'd pitch the vial directly, given those two choices.

Me too but is getting DME not a choice? Maybe, homebrew shops are probably few and far between in OK (having just been made legal). Does a local homebrewing buddy have some?

Failing that, head down to the grocery store and see if they have malta goya (or the mexican grocer, who will surely have it, if you have one of those in town) or a similar product. These are basically unfermented sterile wort and people have used them successfully for starters. Just make sure there are no preservatives (malta goya has none).

 

[Allsup]

Local brewshop is a hour way. The SG of the wort in 1.050. Thanks guys

 

[Allsup]

What if I grab a hand full of grain (maybe a cup) and mash it for about 30min @ 160. Then use it as my wort for the starter?

 

[Yooper]

What if I grab a hand full of grain (maybe a cup) and mash it for about 30min @ 160. Then use it as my wort for the starter?

A cup of grain wouldn't give you very much in the way of fermentables, especially at 160. Maybe mash a pound of two-row grain at 150 for an hour? If you mashed it in 2 quarts of water, and then sparged with a quart, that should give you a 2 quart starter at 1.045ish, if my math is correct.

 

[steinsato]

With an OG of 1.050 I wouldn't worry too much about it, just pitch the yeast directly into the wort.

 

[Allsup]

Thank you all.