Yeast starter for a Belgian-- Candi Sugar?

[bgpbrew]

So I'm going to make a yeast starter for a Tripel and have read alot about preparing the yeast with appropriate sugars for the wort it will be pitched into. What I have read only describes using DME for the starter wort. Would it make sense to add some amount of candi sugar to the the starter wort, too? And if so, in what proportion?

 

[william_shakes_beer]

No, I'd just go with the DME. IMHO, using candi sugar for a starter is just a waste of candi sugar. Most of the discussions I have see regarding "proper fermentables" for a starter refer to Malt VS simple sugars. Using simple sugars is not advised. I believe candi sugar comes from Sugar beets.

 

[bgpbrew]

Right, so I'm wondering about Malt + simple sugar, not Malt vs simple sugar. I just wonder if the addition of a little bit of sugar might help prepare the yeast better.

 

[TipsyDragon]

Malt AND sugar should be ok. Use the same proportions as in the recipe.

 

[flars]

This is directly from MrMalty. I didn't want to just paraphrase the information.

"Use an all malt wort for starters. The sugar in the starter needs to be maltose, not simple sugar. Yeast that have been eating a lot of simple sugars stop making the enzyme that enable it to break down maltose, which is the main sugar in wort. The yeast quickly learn to be lazy and the ability to fully attenuate a batch of beer suffers."

After the yeast take care of the maltose they will switch to any other sugar present in your wort.

 

[bgpbrew]

Thanks for the info!