Yeast starter with no Maltose

I'm no pro and there may be people to shoot me down, but how about table sugar in a pinch? Hell it's a substitute for priming. Honey? After all, not looking for flavor just fermentable sugars to multiply the yeast cell count.

 

Don't make a starter...make a low gravity beer and/or a smaller batch.

 

Problem may appear closer than it is.

When the moment is right...pitch the w-yeast, as is, straight from the smack-pak into your wort...then RDWHAHB.

 

Can you get another pack of yeast tomorrow? If so just pitch two packs or get some pack of dry yeast. Or can you postpone the brew day?

 

Seive out the mouse poop and boil the crap out of the dme? Just kidding, I probably would have tossed it too. Probably.

 

Yeast sense the sugars in their environment and build transporters and enzymes to move and use the sugar types available. If you feed them sucrose, they gear up fo sucrose, and not for other sugars. That's why starter worts should contain the same sugar types as beer wort. I think if I had to choose between A) a table sugar starter and B) pitching a single smackpack into 1.090 wort, I'd choose B. But then I'd discard B and choose C)... get some DME and do a proper starter.

 

BTW, having already smacked a smackpack doesn't mean you have to use it right away.

 

Vike as always, thanks for the education. I recall from Palmer, that yeast can get lazy consuming simple sugars they won't make it to the complex ones. However, didn't think they'd all out stop when going to a new environment.

OP sorry for the poor advice.