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Old 06-02-2007, 04:26 PM   #1
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Default Priming with Dried Malt Extract

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.



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Old 06-02-2007, 04:40 PM   #2
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1 1/4 cups is what most people recommend.

-a.



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Old 06-03-2007, 06:47 AM   #3
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What are the effects of priming with DME vs. corn sugar?

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Old 06-03-2007, 10:29 AM   #4
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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
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Old 06-03-2007, 12:47 PM   #5
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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.

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Old 06-03-2007, 02:21 PM   #6
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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.
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Old 06-04-2007, 07:58 PM   #7
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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.
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Old 06-04-2007, 08:05 PM   #8
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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.
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Old 06-04-2007, 08:38 PM   #9
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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.
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Old 06-04-2007, 08:47 PM   #10
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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.



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