Yeast starters with Cane Sugar?

[Norskie]

I'm about to create a starter for the Saison in Jamil's book and while digging out the malt extract, I came across leftover priming sugar (corn sugar) packs from when I used to buy kits.

What are your thoughts on substituting 4-5 oz of corn sugar for extract in the yeast starter (using extract to get up to the 200 grams mark for a 200ml starter) ?

I figure, the Saison recipe calls for cane sugar, and there will be some nutrients from the extract - plus I'll be supplementing with the WYeast nutrients. And then I can use up the priming sugar (I keg all but 2-3 batches a year).

Thoughts?

[BDawg]

Nope. Use a regular starter.

Most of the fermentables in the wort will still be from malt. Get them warmed up on what they'll be chowing down on later.

HTH-

[Bugeater]

I agree. Use malt extract for the starter and toss the corn sugar into the boil as part of the sugar addition.

Wayne
Bugeater Brewing Company

[dresselbrew]

I seem to remember hearing it's bad to use a simple sugar for a starter. Can't remember why now but the yeast won't ferment the complex sugars or something. Someone else help me out. I'm drinking too much right now.

[boobookittyfuk]

I seem to remember hearing it's bad to use a simple sugar for a starter. Can't remember why now but the yeast won't ferment the complex sugars or something. Someone else help me out. I'm drinking too much right now.

its bad because the yeast will be accustomed to "eating" simple sugars. When you pitch the yeast into the wort, they will only consume the monosaccharides, and will leave your beer with a high terminal gravity and with many residual sugars that they normally would consume.

[Norskie]

Good thing I asked I made the starter without that sugar.

It sounds like I can use the corn sugar in place of cane sugar in the boil, right?