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Old 10-01-2009, 10:11 PM   #1
Aug 2009
Smokin cigarettes and watching Captain Kangaroo
Posts: 662
Liked 26 Times on 22 Posts

I have had 3 different brewers here locally tell me to forget the priming sugar and use DME for better results. I have some pale light malt that I can use. How much should I use to make the equivalent of 3/4 c. of priming sugar? Will I need to condition in the bottles longer?

It seemed like a good idea at the time...

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Old 10-01-2009, 10:15 PM   #2
May 2009
Los Angeles
Posts: 8,219
Liked 493 Times on 398 Posts

I seriously doubt the "better results" part, but you will need to use more DME than you would table sugar to carbonate the same amount.

Try using the priming calculator at this link:

FWIW 3/4 cup of sugar is going to be roughly 5oz. For most styles that's overcarbonating.

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