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Old 04-16-2012, 05:32 PM   #1
Apr 2012
Portland, Oregon
Posts: 12

I just bottled up some wheat beer and primed it with malt extract (dry) that was boiled. I'm curious about the pros and cons this may create. Are there better options?

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Old 04-16-2012, 10:40 PM   #2
Aug 2010
Posts: 553
Liked 48 Times on 40 Posts

From my experience there are different options, but it's hard to say if they are better. I find this to usually be a case of Brewer's Choice(tm).

You can prime with lots of things: DME, honey, molasses, table sugar, cane sugar, krausen (can't remember the other term 'cuz I don't do it).

Some people claim they get tighter bubbles from using honey, or better head from using DME but I haven't had that experience myself. I tend to prime with whatever I have on had, with table sugar being the default.

I can't pick up any difference in the type of carbonation nor taste by using different priming agents, but maybe somebody with a more refined palette can.

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