i like the dextrose. anyone know if using dme would add malt flavor/a little body while carbing?
I used dextrose in 2 batches. I find it gives off a fuuny, almost bland taste. I would never use it again. Now I use DME and I find the taste great.
That's why I keep my demrara sugar sealed tightly. The moister stuff dissolves esier. Interesting about the difference between dextrose & kegging. I always figured it was the recipe somehow?...
Yes, it will, but only a touch. It may show up more in lighter, or hoppy beers. I personally really like what a quality extra light DME does for bottle conditioning.
thanks a bunch. i have a hop bursted ipa in the fermenter right now, i have some extra light dme on hand for my starters. i think ill give it a try.
NordeastBrewer77 said:Just make sure you use a quality brand of DME with good fermentability. I like Munton's a lot for this purpose.
NordeastBrewer77 said:My wife even suggested trying the agave sugar, stevia or whatever it is. That might be nice in a light, fruit or fruit-y brew.
Hess414 said:Also do you put your sugar right into the fermenter before bottling or put sugar directly into each bottle??
Also do you put your sugar right into the fermenter before bottling or put sugar directly into each bottle??
Also do you put your sugar right into the fermenter before bottling or put sugar directly into each bottle??
This is just me, but I've always racked my beer to another container that has the primer already in it. I then bottle from there while stirring occasionally. Better distribution of sugar while aerating at the same time.
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