sugar vs dme for yeast culturing/starters

does anyone know if cane,dextrose,raw sugar is suitable for doing starters? dont have any dme at the moment and it costs ten bucks for a kilo.

does it adversely affect the way the yeast will metabolise maltose in subsequent fermentaions ie; when added to a brew?

any info appreciated

0 members like this

Permalink Reply by Christian on January 26, 2012 at 7:17pm

Yeast raised on sugar will be less inclined to chomp on maltose. Just get a can of LME - better value and you can still store what you don't use.

Welcome to
RealBeer.co.nz

Sign Up
or Sign In

Help Fund This Site

FRESH LIQUID YEAST!!!

DIRECT FROM THE LAB

AMAZING VIABILITY

ORDER
Download Catalogue

1	NZ limits to annual home brew production?
2	Beer Infection - Ongoing
3	Avoid kegresources.co.nz at all cost!
4	stainless steel mesh
5	Still bad Panhead brews out there