Priming with Dried Malt Extract

Beerrific · 06-02-2007, 04:26 PM

I am bottling soon (next hour) and I am going to use DME to prime, first time, have always used corn sugar in the past.

How much should I use? I think I read 1 1/4 c. but I can't find that thread.

I am using Briess Pilsner DME 80% fermentability.

Used this: http://hbd.org/cgi-bin/recipator/recipator/carbonation.html?8711233#tag
Says 8.66oz. but I don't have a scale and it says DME has a fermentability of 55% (?).

Thanks.

**ajf** · 06-02-2007, 04:40 PM

1 1/4 cups is what most people recommend.

-a.

Rammelkamp · 06-03-2007, 06:47 AM

What are the effects of priming with DME vs. corn sugar?

photogscott · 06-03-2007, 10:29 AM

Quote:

Originally Posted by Rammelkamp

What are the effects of priming with DME vs. corn sugar?

Takes a bit longer to condition. Try 3 weeks instead of 2

Beerrific · 06-03-2007, 12:47 PM

Some people claim that it gives smaller buubles as compared to more soda like carbonation with sugar.

I don't know if I buy it but I had left over DME and I will see in 2-3 weeks.

**EdWort** · 06-03-2007, 02:21 PM

Quote:

Originally Posted by Rammelkamp

What are the effects of priming with DME vs. corn sugar?

Your beer is truly beer, made without sugar. When I extract brewed, I always primed with DME in order to stay within the Reinheitsgebot (German Beer Purity Law).

Bottle conditions beers are made by adding more wort to the batch, not sugar, so why not do the same?

The bubbles are smaller, and like it was mentioned, it takes longer to condition, but It's much better IMHO.

photogscott · 06-04-2007, 07:58 PM

Quote:

Originally Posted by EdWort

The bubbles are smaller, and like it was mentioned, it takes longer to condition, but It's much better IMHO.

For the sake of arguement why would DME produce smaller bubbles? CO2 gas is CO2.

Ivan Lendl · 06-04-2007, 08:05 PM

Quote:

Originally Posted by photogscott

For the sake of arguement why would DME produce smaller bubbles? CO2 gas is CO2.

Chemistry, or Physics, or Physicstry...Or something.

Beerrific · 06-04-2007, 08:38 PM

Quote:

Originally Posted by photogscott

For the sake of arguement why would DME produce smaller bubbles? CO2 gas is CO2.

I don't know, but I have heard a lot of people say it does.

Now, if I had to guess i would say that the increased unfermentable sugars and some proteins increase the surface tension thus result in smaller bubbles.

**cubbies** · 06-04-2007, 08:47 PM

If I was you, I would start with a cup, before I went with 1.25...depending on your beer style. You likely wont have any gushers with 1.25, but it will be awfully carbonated. I typically use a cup, and I even use .75 on English Bitters. I have never gone over 1 cup and I cant see any reason to.