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30. Why should I avoid glucose, table sugar, honey, apple juice, etc. in making yeast starters?




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This article is from the Beer and Other Brewing FAQ, by Kurt Swanson ksw@dna.lth.se with numerous contributions by others.

30. Why should I avoid glucose, table sugar, honey, apple juice, etc. in making yeast starters?

Brewer's yeast has been selected for its ability to grow well in
malt-based wort and produce pleasant by-products. In particular,
yeast prefer to ferment maltose because it is the largest fermentable
constituent in wort. Growing your yeast up in a non-malt environment
can affect the health and you can get a disordered fermentation and
possible off flavors in your beer. Growing up in a high glucose
environment, for example, can result in selection in favor of
respiratory mutants that cannot properly ferment maltose. As an
analogy, consider how unhealthy you and your decendents would be if
you were asked to live (and reproduce!) on a diet of nothing but
soda pop.

 

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