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Old 12-18-2010, 03:43 AM   #1
markrickert
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Sep 2010
Central NC, North Carolina
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So I started kegging a little while ago. I'm an extract brewer and I buy kits from my LHBS. All the kits come with priming sugar, but I force carbonate in the keg now.

So my question is: what should I do with all the extra dextrose I have laying around? Should i add it to a brew to increase fermentable sugars and boost alcohol?

Thanks!

 
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Old 12-18-2010, 03:46 AM   #2
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Jan 2006
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Use them to make yeast starters or you can add it to a beer as it won't hurt anything as long as you don't use to much at one time.
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Old 12-18-2010, 03:48 AM   #3
Gregscsu
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Apr 2010
St. Paul
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Use it for baking, cooking, etc.

Make candy sugar and syrup out of it.

Use it to make Apfelwein.

Use it to dry out your IPAs and APAs.

DO NOT use it for starters as it will make for lazy yeast in the fermenter.
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Old 12-18-2010, 03:48 AM   #4
Chevy_Tech
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Jul 2010
Buford,GA
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save up two pounds and make some apfelwein

 
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Old 12-18-2010, 03:59 AM   #5
mschrock
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Sep 2009
Central Virginia, USA
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I say give it to someone who still bottles.

 
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Old 12-18-2010, 04:28 AM   #6
imasickboy
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SWMBO and I drink a LOT of coffee. When we ran out of sugar once, my 4 pound bag, (lifetime supply), came in handy.

Keep it around. You'll use it for something. For any future kits you buy, I would just consider tossing what comes with it in the beer. 4-5 ounces of it surely wouldn't affect most 5 gallon batches too much to be extremely noticeable.

 
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Old 12-18-2010, 04:31 AM   #7
ChshreCat
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Aug 2008
Camano Island, Washington
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It can be used for certain styles that use sugar, like many belgian styles.

 
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Old 12-18-2010, 05:06 AM   #8
I_B_Mongo
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Jul 2009
Kansas City, Missouri
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+1 on the apfelwein. I usually do 1lb corn sugar and 1lb brown sugar.

 
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Old 12-18-2010, 08:04 AM   #9
billtzk
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Apr 2007
Dallas
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Use it in place of regular sugar when making a salt/sugar brine for chicken or turkey. Because it's finely powdered, it dissolves more readily than normal granulated sugar. It's only about 70% as sweet as table sugar though, so you'll need to account for that in your recipes.
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