Old DME?

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Hello group;
    I brewed my first all grain beer two weeks ago (just a simple brown ale
with an infusion mash) and all went surprisingly well. Fermented for 8 days
and bottled it up. The only problem that arose was the fact that I had a
mishap with my corn sugar and was forced to use 1+ yr old DME for priming -
it was all I had and the nearest store is 20+ miles away. Now, after almost
two weeks in the bottle, the carbonation is weak. Should I wait longer, or
is it possible that the DME I used wasn't up to par (too old)? In the past I
have drank brews after only 1 week in the bottle with excellent results, but
this is rather disappointing to say the least. I mean it's good beer, just
not carbonated enough for my liking. So, any ideas? Can DME go "bad"? Or am
I just not being patient enough?
BTW: 1.25 cups DME/pint of H2O; conditioned @ 68 degrees F.
Thanks in advance for any responses/ideas.
JL



Re: Old DME?



"BluesBrews _scott_ _yahoo.com>" <harpinj_<dotat> wrote in message
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Why didn't you just use cane sugar? What temperature are they carbonating
at?

Mike


Re: Old DME?


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Mike-
Well, it never dawned on me that I could use cane sugar! I've just always
used corn sugar or DME. Besides, I didn't realize that DME could "go bad" or
otherwise be ineffective for bottle conditioning. I've never encountered
this before. Would cane sugar affect the taste in the bottle, or no? Do you
use the same amount as corn sugar (3/4c to pint of water)? I guess it is
something to keep in mind for another time. Meanwhile, I guess I'll ditch
the old DME. It's funny that the old DME seems to work okay for yeast
culturing, that's why I thought it would be okay for bottling. Guess not.
Oh yeah, for what it's worth: the bottles are carbonating at 68 degrees F; I
think I'll try to raise the temperature a bit and see if that makes a
difference.
Anyway, thanks for the tip Mike.
Jarrod



Re: Old DME?



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DME may not ferment out completely, which if you were using it 1:1 for
sugar, it would not be the correct measure...


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For the last year or so I've always used table sugar for priming.
There's no taste difference at all.  If you measure by weight, it is
exactly the same as corn sugar.  By volume, I think you need a bit more
table sugar... ask Google! :)  I just weigh mine - 4 oz by weight.  I
once did a side-by-side priming and it seems that it takes the yeast a
couple more days to break down the table sugar and get started, but by
two weeks in the bottle, there was no difference.  (Table sugar is a
"double" sugar, corn is a single.  Yeast break the double bond, then
ferment the two single sugars.)  It's just one less thing to remember to
buy!


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It should be OK... just remember that it doesn't all ferment... so you
need more DME than you do sugar.  Seems like I remember 1.25 cups of DME
mentioned for priming???

Derric


Re: Old DME?



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1 1/2 teaspoons/litre is plenty for lager type brews. 1 teaspoon for  for
darker brews. Adjust to taste.


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