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Old 10-05-2009, 06:35 PM   #1
KayaBrew
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By priming with DME? Seems more natural to beer than corn sugar.

 
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Old 10-05-2009, 06:38 PM   #2
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If money is tight then I say yes
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Old 10-05-2009, 06:38 PM   #3
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If you really want to keep it pure, try krausening:

http://www.homebrewtalk.com/wiki/index.php/Krausening

 
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Old 10-05-2009, 07:04 PM   #4
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I'd just use corn sugar, or table sugar. Save the DME for yeast starters.
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Old 10-05-2009, 07:21 PM   #5
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once used dme on an abbey ale. results were good.

other than that batch , i stick to corn sugar. its cheap as long as you don't buy single batch measurements for $.75-$1.00. 5lb bag from my overpriced LHBS for $5.50 will prime alot of batches...and it doesn't turn into a rock if it gets a little humid

waste of money, probably. but to each his own.
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Old 10-05-2009, 08:10 PM   #6
KayaBrew
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Cool. I guess I'll switch back to corn sugar. I've probably primed 7 batches with the DME.

 
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Old 10-05-2009, 08:11 PM   #7
KayaBrew
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Quote:
Originally Posted by AZ_IPA View Post
If you really want to keep it pure, try krausening:

http://www.homebrewtalk.com/wiki/index.php/Krausening
That's an interesting concept. Thanks for the link.

 
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Old 10-05-2009, 08:13 PM   #8

From a cost perspective, I can't see any benefit from priming with DME over corn sugar although some have reported a silkier carbonation with the former.

You may want to give kräusening a try just for the education.

 
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Old 10-05-2009, 08:15 PM   #9
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Quote:
Originally Posted by KayaBrew View Post
That's an interesting concept. Thanks for the link.
it was written up by HBT'er Kaiser many years ago: here's the orignal thread:

http://www.homebrewtalk.com/f13/carb...usen-how-9685/

 
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Old 10-05-2009, 08:31 PM   #10
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Try using both and compare!!
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