liebertron
Well-Known Member
I have a fat tire clone that is ready for bottling very soon and it calls for dry malt rather than priming sugar. I have a second batch ready to be bottled in about 2 weeks that calls for priming sugar. I have TONS of extra dry malt and no priming sugar.
Are there any consequences to using dry malt instead of priming sugar? This being said, I do not care if the clone tastes EXACTLY like what it is trying to emulate but I instead I am perfectly happy with good tasting beer.
Thanks!
Are there any consequences to using dry malt instead of priming sugar? This being said, I do not care if the clone tastes EXACTLY like what it is trying to emulate but I instead I am perfectly happy with good tasting beer.
Thanks!