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.
geeyoupee said:What do you guys think about sucrose as a priming sugar? Reason for asking because it's readily available and cheap
Simply by drinking it, 2 of the exact same beers one primed with dextroseHow do you know? This really shouldn't be the case... unless you used too much, but then they'd be overcarbonated as well.
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
Simply by drinking it, 2 of the exact same beers one primed with dextrose
the other with dme.
The alcohol buzz seamed to hit a little quicker with the
one primed with dme. making me think it's slightly stronger.
Not sure why this is, Could have been a fluke though.
With a measurometer.
What do you guys think about sucrose as a priming sugar? Reason for asking because it's readily available and cheap
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.
Pezman1 said:I am curious too. Can't for the life of me figure out how you could measure something like that....
Pez.
If you pop a bottle, let it de-gas for a couple hours in a warm space, then throw your hydromathingamabob in there, you can actually find the true FG of a beer from the bottle - if you're super curious. In my eyes it's not worth it, because like other have said, bottle conditioning yeast add next to zero alcohol. Once carbonated, the co2 level in the beer is too high to allow yeast to poop out more ethanol.
I'm about to brew a Scottish Export 80/- and that calculator says to use 0.5 oz of corn sugar for 5 gallons. I didn't realize they were that low carbonation. It almost seems wrong.
What is really strange is that if I use the calculator at Northern brewer I get about 3.5 oz of corn sugar for 5 gallons.
i switched over to DME a few months ago and really like the results. 9 times out of ten, corn sugar worked fine for me, but sometimes with lighter brews, i noticed the bottled versions seemed to lack something. i started using extra light DME, and have been really pleased with how my bottled brews turn out, if for nothing else the head is more dense, like that of my legged brews. in lighter beers, i no longer notice the lack of body/mouthfeel that i sometimes got when using corn sugar. one thing, DME will take a tad longer to ferment out that CS, so give the bottles an extra week or so to carb up.
I've been curious about alternatives to corn sugar, specifically whether DME produces a smoother, more solid head and better lacing. I had a cask conditioned Marsten Pedigree Bitter at a local pub last weekend, and I loved that faint yet silky smooth carbonation. I wonder how they condition their cask beers.
Great feedback. I started brewing in March, and using BeerSmith's carb calculator has been pretty reliable for all 10 of my IPA series so far. I know there's a lot more to cask conditioning than the sugar, but I wondered if DME contributed additional dimension and creaminess. I also appreciate your thoughts on DME in IPAs.
If I'm conditioning 4 weeks using corn sugar, how much longer will DME take?
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