DME for priming

Have a question or want to show off your project? Post it! No Registration Necessary.  Now with pictures!

Threaded View


I'm getting back into homebrewing after a 10 year layoff.  Back then, I
always used a cup of dry malt extract as the priming sugar.  The guy who
runs the local supply store says that is a bad idea and using corn sugar
will not cause the cider taste that was claimed "back in the day".  How
"bad" is it to use DME?

Re: DME for priming



Quoted text here. Click to load it


There is nothing wrong with using DME.
But you should boil a cup of it in a pint of water, and mix it into the
beer before bottling.

Back in the day when I was bottling, I did come to prefer this method,
and - although no one believes me on this - I swear it made a difference
in a positive way over using sugar.




Re: DME for priming


@newsfe07.iad:

Quoted text here. Click to load it


That's the same method I used back then and now.  The only time I didn't
was the first kit beer I bought.  I was half corn sugar anyway, so a cidery
taste was unavoidable.

Re: DME for priming



Quoted text here. Click to load it

Priming with sugars (including table sugar) will not cause cideriness.

The only drawbacks associated with DME priming are:

* possibility of mini-krausen rings, if that bothers you
* somewhat longer carb time than with dextrose.  (sucrose also takes
longer, but I use it anyway).

--
frater mus
Adequate Mousetrap Brewhouse
http://www.mousetrap.net/mouse/brewing/
Re: DME for priming



Quoted text here. Click to load it

I'm not sure I know what a mini-krausen ring is.

Re: DME for priming



Quoted text here. Click to load it

It's a krausen ring, only really small because it's in a bottle
instead of in a primary fermenter.

--
frater mus
Adequate Mousetrap Brewhouse
http://www.mousetrap.net/mouse/brewing/

Site Timeline