I brewed some all grain batches, and now I wanna try some cheap MJ NZ packs to decide if a can use those as a simple way to quickly solve my lack of stable fermentation routine situation, i.e. my 1st order noob state. I started reading Chris White's Yeast book, I've bought a big fridge and an STC-1000. My 2l Erlenmeyer flask and some light dme are coming with the first MJ NZ American IPA. My first plan is to make tiny enhancements but keep regular additional costs low. First tiny enhancement is to make a starter with its 7g unknown yeast. The second tiny enhancement is to to not use sucrose, to not spend more on dextrine or malt extracts or beer enhancers, but instead: use invert sugar or maybe dextrose/glucose to achieve FG and ABV as needed.
The question is: how to prevent stuck/partial fermentations with that much sugar? How do beer pouches' own sugars "make it"? Do more complex sugars remain unfermented and add sweetness? What happens if you add that much of simple sugars at a later point in fermentation, when yeast have eaten more complex sugars? (on a technical FG, but not yet near your recipe FG) After 10-14 days, will yeast be in a relatively good condition to ferment 1kg of monosaccharides? Does it need some additional yeast nutrition for it? Maybe baker's yeast boiled?
The question is: how to prevent stuck/partial fermentations with that much sugar? How do beer pouches' own sugars "make it"? Do more complex sugars remain unfermented and add sweetness? What happens if you add that much of simple sugars at a later point in fermentation, when yeast have eaten more complex sugars? (on a technical FG, but not yet near your recipe FG) After 10-14 days, will yeast be in a relatively good condition to ferment 1kg of monosaccharides? Does it need some additional yeast nutrition for it? Maybe baker's yeast boiled?