Vuarra

Recipes 

1) Which is better -- (Extra) Pale DME, Dextrose, or Table Sugar?
2) Why does it take so long for DME to bottle condition, as compared to glucose? I've had bottles for two weeks that were very lightly fizzy, compared to a table sugar batch that carbed almost instantly... chemistry or operator error?

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If you are not growing your own 6th generation barley and hops, you're not *really* homebrewing.
/Sarcasm

Fermenting: Nothing (No time)

Conditioning: Nothing

Drinking: Lager Prototype

nebben

Recipes 

DME has maltose, and isn't 100% fermentable (same as your beer). IIRC, in Germany where law forbids anything in beer other than barley, water, hops and yeast, they use wort as the primer when bottle conditioning. Unless you're in it for purity's sake (and can tolerate bottle bombs or undercarbed beer until you get the exact proportions figured out), use dextrose or table sugar. Either of the latter are 100% fermentable by the yeast.

YOu're just looking to carbonate here, not much more than that.

android

Recipes 

1) just go with dextrose, it's the easiest to use.
2) i think because the yeast have an easier time eating up the dextrose/glucose.

__________________
primary: Tasty Blonde
kegged: Maibock, Schwarzbier, Irish Red, Oak Aged Dark Belgian

ebay temp controller | thermostat temp controller

Vuarra

Recipes 

Thanks for the answers... I'm sure more than me are looking for them

__________________
If you are not growing your own 6th generation barley and hops, you're not *really* homebrewing.
/Sarcasm

Fermenting: Nothing (No time)

Conditioning: Nothing

Drinking: Lager Prototype