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Old 04-01-2011, 07:42 PM   #1
GeoGirl
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I have been reading the various recipes in "Beer Captured" trying to figure out what my 3rd brew should be. In doing this, I am seeing that most of the recipes use Muntons Extra Light Dry Malt Extract for priming and a few use a combination of that and Corn Sugar. Can anyone explain what the difference between the DME and the sugar is? I was thinking about trying out the Rogue Dead Guy Ale recipe.

 
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Old 04-01-2011, 07:48 PM   #2
Stout-n-Braggot
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I always use dry malt extract for priming.
Dissolve 1 1/4 cups DME in 1 pint of water, that will be sufficient for a 5 gallon batch.

 
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Old 04-01-2011, 07:53 PM   #3
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Only real difference is how much you need to use... Since DME has less sugar concentration that, well, sugar, you need to use more of it.

For instance, in my honey cream ale (slated for bottling tomorrow) which has a target CO2 volume of 2.7 (at 68F) I could use about 5..25oz of corn sugar, or 7.25oz of DME... You mix it in the same amount of base water, to make the solution, and treat it the same as you would sugar otherwise.

One reason, I can think of, to use DME over sugar would be that it's more like krausening. In some brews, using sugar could either add a flavor you don't want, or something else. You shouldn't get that with DME...

Which you use is more of a personal choice, IMO... If you're really curious, split a batch and bottle half with the two different solutions... Then see if there's any impact to it at all.

BTW, for priming sugars, I would ALWAYS weigh it... Volume measure is not accurate (atmospheric conditions will alter volume measurements, as will grain size of what you're measuring). If you've taken the care, and effort to brew something yourself, doesn't it deserve the attention to detail that weighing the priming sugar provides? It's not a ton of effort here, just use a decent scale to get there.
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Old 04-01-2011, 10:30 PM   #4
Hammy71
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This calculator will help you with priming. Weather it's DME, corn sugar, or honey...

http://www.tastybrew.com/calculators/priming.html

 
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Old 04-01-2011, 10:47 PM   #5
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Quote:
Originally Posted by Hammy71 View Post
This calculator will help you with priming. Weather it's DME, corn sugar, or honey...

http://www.tastybrew.com/calculators/priming.html
Just tried that site (for S&G's)... Only got Glucose, Sucrose and three DME versions when plugging in parameters...

You can also try the Bottle Priming Widget site...

The tasteybrew also has far different CO2 volumes for things than I've seen other places. Especially for an Extra Special Bitter... The site lists .75-1.3 CO2 volumes, where I've seen 1.5-2.4 listed in other locations (the site I have linked to above, plus Beer Smith)... Some of the styles are listed with the correct range, but there are others that are off. It might not matter to most people, but it makes me wonder what else is off... Not to mention the shift for the calculation results between that site and two other tools (the other two match)...

I would make sure you know what CO2 volume you want, since the tastey brew site doesn't seem to have the correct ones listed, by default... If you enter in the information manually, then you get a close enough result (within .05oz)...

So, just know what you want, and use whichever tool you like/trust more...
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
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Old 04-01-2011, 11:22 PM   #6
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Quote:
Originally Posted by Golddiggie View Post
Just tried that site (for S&G's)... Only got Glucose, Sucrose and three DME versions when plugging in parameters...

You can also try the Bottle Priming Widget site...

The tasteybrew also has far different CO2 volumes for things than I've seen other places. Especially for an Extra Special Bitter... The site lists .75-1.3 CO2 volumes, where I've seen 1.5-2.4 listed in other locations (the site I have linked to above, plus Beer Smith)... Some of the styles are listed with the correct range, but there are others that are off. It might not matter to most people, but it makes me wonder what else is off... Not to mention the shift for the calculation results between that site and two other tools (the other two match)...

I would make sure you know what CO2 volume you want, since the tastey brew site doesn't seem to have the correct ones listed, by default... If you enter in the information manually, then you get a close enough result (within .05oz)...

So, just know what you want, and use whichever tool you like/trust more...
That's hilarious. The 3 DME versions listed by tastybrew happen to be the same 3 in your link.

As for tastybrew being off for the CO2 volumes for an ESB, it's correct for a draught ESB, and the sites that you believe are wrong in their estimations.
That makes me wonder what else is off.

Just because two sources say one thing and another source says something different, doesn't necessarily mean that the two sources are right.

-a.
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Old 04-01-2011, 11:31 PM   #7
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On tap (in a keg) and in bottles are not the same thing... Besides the OP didn't mention going into a keg, so I default to bottles (most people use sugar for bottles and CO2 for kegs)... The site I linked to (as well as Beer Smith) use different calculations for bottles or kegs... Since your link calls out "Bottle Priming Calculator" they should all come back with the same results, or close enough to them...

The end calculations, are a bit off on the tastybrew site, where the others align. IF you use presets from the TB site, I would be concerned. Especially since there are styles, not just from England, or the UK, that are different for the pre-sets...

Still, if you don't care about a .05oz difference (not enough to matter, typically) then use either site for the actual calculations. BUT, make sure you manually enter what your CO2 volumes target is. Don't assume the pre-sets are correct...

BTW, from my understanding, there are only three types of DME anyways (for this use)... Different sugar concentrations. So, they list them... Don't see 'honey' listed on either site, so I'd like to know where you got that from.. Not that it matters much, since it's easy enough to convert from regular sugar over to how much honey to use...
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Old 04-02-2011, 12:40 AM   #8
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Chit...tasty brew used to give honey, etc...sorry...lol. This one surely does...

http://hbd.org/cgi-bin/recipator/rec...rbonation.html

 
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Old 04-02-2011, 02:51 AM   #9
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Quote:
Originally Posted by Hammy71 View Post
Chit...tasty brew used to give honey, etc...sorry...lol. This one surely does...

http://hbd.org/cgi-bin/recipator/rec...rbonation.html
Now that's a pretty neat one...

Right now I'm using cane sugar (either dememera or turbinado) for priming, so it's nice to have the amount calculated for me. Although it's damned close to the same amount as corn sugar, there is a difference... Only 'problem' is I'm never 100% sure of how much will be going into bottles until it's in the bottling bucket. Or more often, when it's actually IN bottles. Luckily, I'm not hitting volumes that are even close to the limits of the bottles I'm using. Plus, since I got them all brand new, I'm not concerned about them being damaged... Won't stop me from putting the hard lemonade into a plastic bin when I bottle that up though.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 04-02-2011, 03:18 AM   #10
jonmohno
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So isnt this type of cane sugar slightly less fermentable than white refined?I see that cane sugar is a generalized 100% type.

 
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