Tall_Yotie
Well-Known Member
TL;DR: Has anyone actually tried using sugar as a starter, and what was the results?
Found myself without any way to make a starter that doesn't require mashing grain, and I don't want to deal with the extra time that would take. So I was wondering about using just sugar, or honey, or similar as a way to make a yeast starter.
All my searching has given me this:
"You can't use sugar, the yeast will not be able to ferment Maltose after that!"
But I have yet to find someone that actually tried it. All I get is that repeated gem of knowledge. But that has been the answer I have seen since "table sugar adds cider flavors", "you need to do a secondary fermenter", "the beer can't sit on the yeast cake or it will go cannibalistic" and other old points that have been finally tested and shown wrong.
I would just try it, but don't want to risk the yeast if it has actually been tested and shown to be bad.
So in short, has anyone actually tried using sugar as a starter, and what was the results?
Found myself without any way to make a starter that doesn't require mashing grain, and I don't want to deal with the extra time that would take. So I was wondering about using just sugar, or honey, or similar as a way to make a yeast starter.
All my searching has given me this:
"You can't use sugar, the yeast will not be able to ferment Maltose after that!"
But I have yet to find someone that actually tried it. All I get is that repeated gem of knowledge. But that has been the answer I have seen since "table sugar adds cider flavors", "you need to do a secondary fermenter", "the beer can't sit on the yeast cake or it will go cannibalistic" and other old points that have been finally tested and shown wrong.
I would just try it, but don't want to risk the yeast if it has actually been tested and shown to be bad.
So in short, has anyone actually tried using sugar as a starter, and what was the results?