McCuckerson
Well-Known Member
Since DME is more convertable to the yeast than corn sugar, (dextrose vs glucose), if I use DME for a priming sugar will the beer carbonate quicker? Just wondering......
"Corn Syrup is not dextrose, it is derived from Corn Starch and is mostly glucose. As such I am not sure how well it will do as a starter. Glucose is fermentable and all but I think it is a harder sugar for yeast to break down.
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Last edited by Tenchiro : 11-29-2008 at 02:22 PM. "
Sorry, as you can see I got some bad info from another thread. Thanks for the correction.
Corn syrup does not equal corn sugar (dextrose). Dextrose is the dry sugar that you get from your LHBS or online retailer, not Karo.
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