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-   -   dme as priming sugar (http://www.homebrewtalk.com/f39/dme-priming-sugar-311458/)

Colorowdy 03-09-2012 12:31 AM

dme as priming sugar
 
So I will be bottling a batch soon. I have a Mr beer kitit says to put tsp table sugar in the bottle. Has anyone used dme this way or has any suggestions that would be great for some info

JLem 03-09-2012 12:37 AM

You can use DME as a priming sugar, but you'll need more of it since it is less fermentable than sucrose. Google "bottle priming calculator" for help on amounts. I have no idea how much per bottle you'll need - it is actually recommended that you bulk prime the batch, but I don't know if this is possible with mr beer.

dbreienrk1 03-09-2012 12:40 AM

I have never put dme directly in the bottle and have always used corn sugar for priming. I have also never but sugar in a bottle like that. I always dissolve the sugar in boiling water, let it cool, and then add it to the bottling bucket. There are always multiple ways to skin a cat, but putting anything in the beer that hasn't been pasteurized increases the chances for infection.

The rule of thumb is 1 oz (weight) of corn sugar per gallon of beer. This is a very loose guideline and really depends on the style of beer. I often do between 3.5 and 4.5 ounces per 5 gallon patch, but it really depends on the style.

drhookmec 03-09-2012 12:58 AM

I've done both dextrose and dme and do not notice any difference in flavor.
I do not recommend dme however cause i do notice beers
primed with dme tend to end up with more alcohol then originally planed for some reason.


Not that this is a bad thing, just my experience.

Tim

DoubleAught 03-09-2012 03:54 AM

I did a Hefe with DME recently. I like the carb lvl, I'm going to try it again.

Here's a good calculator...
http://www.tastybrew.com/calculators/priming.html

ChessRockwell 03-09-2012 04:09 AM

Quote:

Originally Posted by drhookmec (Post 3873687)
I do not recommend dme however cause i do notice beers
primed with dme tend to end up with more alcohol then originally planed for some reason.

How do you know? This really shouldn't be the case... unless you used too much, but then they'd be overcarbonated as well.

Pezman1 03-09-2012 04:30 AM

Quote:

Originally Posted by ChessRockwell (Post 3874372)
How do you know? This really shouldn't be the case... unless you used too much, but then they'd be overcarbonated as well.

I am curious too. Can't for the life of me figure out how you could measure something like that....

Pez.

Just-a-Guy 03-09-2012 04:57 AM

With a measurometer.

geeyoupee 03-09-2012 05:03 AM

What do you guys think about sucrose as a priming sugar? Reason for asking because it's readily available and cheap

prrriiide 03-09-2012 08:27 AM

I've never used anything BUT dme. Great results almost all of the time.


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