Taste differences between using corn sugar or DME to prime?

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MightyTaco

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What flavors if any does DME add over using corn sugar to prime with? Im doing a raspberry wheat and a nut brown right now and was thinking about trying it with one.
 
Since the amount of priming sugar is small, there is very little flavor addition. I would not, however, prime a wheat with a dark extract. Corn sugar is the safest.
 
Cool, thanks. I just got back from the home brew store with a 1lb bag of corn sugar. Ill save the DME for my next batch.
 
I think the difference is more aesthetic than taste. I'm not sure I taste any difference, but beers primed with DME seem to have a denser head of smaller bubbles, to me.

I use both, with no particular rhyme or reason to which I decide to use when.
 
cweston said:
I think the difference is more aesthetic than taste. I'm not sure I taste any difference, but beers primed with DME seem to have a denser head of smaller bubbles, to me.

I use both, with no particular rhyme or reason to which I decide to use when.

Yep I noticed a denser head with the smaller bubbler. More beer-like than the soda-like bubbles you see with dextrose. I'll use DME from now on.
 
If you want to be really fancy you could kraeusen your beer by brewing 2L (1 1/2 quarts) extra wort and storing it in the fridge and prime with that.
 

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