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Old 11-11-2009, 05:48 AM   #1
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Default DME vs. Corn Sugar For Carbonation

I am getting ready to rack from primary to the corny and was wondering what the procedure is with respect to adding corn sugar or DME to the fermented wort prior to racking it to the corny and pressurizing the keg.

I was also wondering which is preferable to use - corn sugar or DME?

Thanks, Montanaandy


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Old 11-11-2009, 06:15 AM   #2
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I think corn sugar is just fine although some claim DME produces better bubbles. I don't really prescribe to the theory. Is there a reason you are not force carbonating?


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Old 11-11-2009, 12:51 PM   #3
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They both work fine. I think you'd need more DME compared to the corn sugar. As corn sugar is more fermentable then DME

Why not force carb?
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Old 11-11-2009, 12:56 PM   #4
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I've used both, and I've never noticed an appreciable difference in the two types of sugars. But corn sugar IS cheaper than dme, at least where I get it.

A 3 pound bag of DME runs around 12 bucks, whereas a 5 pound bag of corn sugars runs about 7 bucks.
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Old 11-11-2009, 02:08 PM   #5
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Default Forced Carbination

Pardon my ignorance but can you give me a bit of insight as to how forced carbonation is done? Does this eliminate the need for corn sugar or DME to create the carbonation? Thanks, Montanaandy
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Old 11-11-2009, 02:17 PM   #6
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Yes, for force carbonation you skip the priming sugar. Seal up the keg and put it on the gas. The gas from the CO2 tank is forced into the beer. How much pressure you use is based on temperature and how much carbonation you desire. There are charts for figuring the pressure. It usually takes a week or two to carbonate this way. But you can speed up the process by setting the pressure way high and shaking the keg.
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Old 11-11-2009, 04:27 PM   #7
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Default Forced Carbonation

Thanks for the info. and the instructions. Montanaandy
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Old 11-11-2009, 06:49 PM   #8
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Montanaandy, you might also consider 2.5 oz of table sugar to prime your corny with. I carbonate my beer in cornies too and have had luck thus far with about 4 oz of DME. But I've read a couple posts about people using the table sugar with no issues or off flavors, so next batch is going in the corny with some plain ol sugar.
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Old 11-11-2009, 07:19 PM   #9
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Thanks Grove. I will probably try this and see how it works. Montanaandy


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