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Old 02-05-2013, 06:08 PM   #1
juggaleo
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I have a couple batches going and I have some leftover dme, I was thinking to use it for priming.. Papazian says to use 1 cup of dme for priming and I don't recall if he mentions the krausen ring in the bottle, as is mentioned on palmers how to brew. Is it significant? What if I were to mix dme and corn sugar?

 
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Old 02-05-2013, 06:12 PM   #2
stpug
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See if this priming sugar calculator can help you.

http://www.northernbrewer.com/priming-sugar-calculator/

 
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Old 02-05-2013, 06:18 PM   #3
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Dextrose ferments all the way out,DME doesn't. That's why you use more DME. I'd use dextrose before DME for priming. Dex is cheaper.
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Old 02-05-2013, 06:29 PM   #4
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Yeah.. I'm more trying to discuss the advantages and disadvantages of using the dme that i have laying around.. I know it's supposed to add more body and head retention where corn sugar would reduce it while boiling... at bottling it's probably not enough to notice? If you use say wheat dme opposed to plain dme or corn sugar.. is there going to be taste or clarity difference?

 
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Old 02-05-2013, 06:34 PM   #5
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I'd think there'd be a lil bit of taste difference in the overall complexity. Wheat DME messing with clarity a lil bit. just use it for starters & dex for priming. Dme is more expensive,so a better use for it would be more frugel.
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Old 02-05-2013, 06:40 PM   #6
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I started with dextrose many years ago and it worked fine. Then I switched and only used DME for priming when I would bottle beers. I did it primarily to keep any non-barley-derived sugars out of my beers (idealistic I know ), but I also felt like I noticed better head retention, finer bubbles in head, and finer carbonation bubbles as well. How much of this was just "imagining", I don't know but certainly some of it has to be. As for using wheat DME in a non-wheat beer, I have a feeling there will be almost no discernible differences from "regular" DME, but then again maybe you'll experience something new and profound

I've used honey for priming meads and have noticed different results as well. Larger carbonation bubbles, no head retention, champagne-like finish, but I'm talking about mead so maybe that just comes with the territory.

I would say: Give DME a shot. Let us know what YOU think. It's not going to hurt anything, that's for sure.

 
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Old 02-05-2013, 06:49 PM   #7
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I've had great results with corn sugar. Very fine long lasting carbonation. Just let it sit for 3 weeks in bottle and you'll be straight. One day I'll try something else, but at the moment regular old priming sugar does the trick.

 
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Old 02-05-2013, 06:49 PM   #8
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Right... I guess I'll just dump it in my next batch

 
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Old 02-05-2013, 06:51 PM   #9
juggaleo
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So.. do you notice this krausen ring in the bottle pretty bad or it's not that noticable

 
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Old 02-05-2013, 06:54 PM   #10
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Usually I use DME to prime my British beers, and dextrose for my American ones. But it's really just for fun; I can't say as I notice a difference either way.
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