McCuckerson

Recipes 

Since DME is more convertable to the yeast than corn sugar, (dextrose vs glucose), if I use DME for a priming sugar will the beer carbonate quicker? Just wondering......

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flyangler18

Recipes 

DME is maltose, not dextrose. Dextrose (corn sugar) is the usual choice for priming.

You can use DME for priming, however you will use more DME to acheive the same level of carbonation compared to dextrose- and carbonation will be much slower.

homebrewer_99

Recipes 

Sorry. It can take weeks longer to carbonate with DME.

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giligson

Recipes 

The yeast need one extra step to convert maltose into glucose - so corn sugar is actually less effort for them to utilize.

McCuckerson

Recipes 

"Corn Syrup is not dextrose, it is derived from Corn Starch and is mostly glucose. As such I am not sure how well it will do as a starter. Glucose is fermentable and all but I think it is a harder sugar for yeast to break down.
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Last edited by Tenchiro : 11-29-2008 at 02:22 PM. "

Sorry, as you can see I got some bad info from another thread. Thanks for the correction.

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flyangler18

Recipes 

Corn syrup does not equal corn sugar (dextrose). Dextrose is the dry sugar that you get from your LHBS or online retailer, not Karo. Tenchiro gave you accurate information, you just misinterpreted it.

Yooper

Recipes 

Right. Corn sugar (dextrose) is fine for priming, and even for using as an ingredient in beer. Corn syrup is not the same thing- not even close. I'd keep corn syrup far away from my brew!

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McCuckerson

Recipes 

Thanks everybody, this has been very helpful!

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