moto36

Recipes 

Will using malt extract for priming vs dextrose give any appreciable difference in the flavor of beer? If it does, I would like to know how much DME would be used to replace the 5 oz of dextrose for a 5 gal batch. I tasted my first batch and it was really good. I was hoping that it would be at least as good as bud but it is actually much better and this is only a beginner kit. I can't believe that I never discovered this hobby sooner.

Hercules Rockefeller

Recipes 

The general rule of thumb is 3/4 cup powdered Dextrose or 1 1/4 oz DME for priming a 5 gallon batch. DME will take longer to carbonate, and while it is true that DME will taste better than dextrose, it's only 3/4 cup we're talking about so the difference it probably not anything noticeable. I don't worry about it so I just use dextrose since it's cheaper and faster. but some people like to stick to the Rheinheinsgebot, so they use DME.

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On deck: Breakfast stout
Primary: Empty
Secondary: American Pale Ale
Conditioning: None
Kegged: Imperial red ale, Breakfast stout, Chipotle Irish red ale, Biermuncher's C3C cream ale