Yeast starter w/o DME question.

[GolFisHunt]

First off, I apologise for asking a question that's, most likely, been answered before. I haven't located the search tool on the mobile version.

I forgot to pick up a package of DME at my not-so-local HBS while purchasing other ingredients. I do have some priming sugar left over. My plan was to harvest yeast for my last batch for use in tomorrow's batch.

Any major drawbacks to using priming sugar for a starter?

The yeast in question is Omega Pacific NW Ale used in a NB Caribou Slobber modified.
Thanks,
Dave

 

[chris_the_goat]

There are no nutrients for proper cell growth. You would be growing less than healthy yeast. Are you bottling the last batch today? You should be able to harvest more than enough yeast to pitch directly (no starter needed).

 

[GolFisHunt]

Thanks, I was assuming there was a good reason not to use simple sugars.
I did keg the current batch today. Collected about a cup of the yeast cake. I cleaned and sterilized an empty plastic water bottle to put it in. It's in the fridge now.
So, just warm it up and toss it in?

 

[Smellyglove]

Don't use simple sugars for a starter. As chris the goat says there's no nutes, and you're just feeding the guys candy, so they will expect candy when they are put to work and will go on a strike when they realize they are not being fed candy, to put it in som kind of words..

Where I live we have something which directly translated is called "wort-beer". It's basically wort. It's wort which haven't gone through fermentation, just added bubbles. If you know what I'm talking about and you can get it, (here it's in grocery stores), you can use that. It's pretty dark though.

 

[chris_the_goat]

So, just warm it up and toss it in?

Pretty much. You can probably even pitch it cold if you want. It should be fine for a couple weeks, after that you might want to make a proper starter with it first.

 

[GolFisHunt]

Thanks again. Will do.