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Old 03-15-2010, 01:01 PM   #1
Mar 2010
Posts: 68
Liked 1 Times on 1 Posts

Was wondering if the sugar profile of DMEs from different companies are different in their fermentability. My local suppliers have 2 brands of DME, both imported from down under. Not sure if there is any difference between the 2 or even from different batches from the same brand.

Anyone explored this question before?

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Old 03-15-2010, 02:26 PM   #2
Oct 2006
Posts: 214

I've read that they do have different sugar profiles but have never confirmed this myself. Apparently some use simple sugars to get the fermentability a little higher and others don't. My vote is to find out which one you like better and stick with it.
On deck - AAA x2, Irish red
Primary - Baltic porter, IIPA, Mild, ESB, Milk stout, Scottish 80
Secondary - American Barleywine
Bottled - Gingerbread ale, IPA, Brown porter, RIS, Better than dead x2, APA x2, Kolsch

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