Tombraider2
Well-Known Member
So today I bottle my IPA, not useing Suger for Carbanation. Going to use DME, anyone do that before and what does it do for your beer ?
What does it do for you? Nothing that sugar won't do better. DME is slow to carb and the carb level is unpredictable since it relies on the fermentability of the DME, which is usually unknown. Sugar is cheap, reliable and tasteless. I'll stick with sugar.
I totally don't believe that sugar adds a cidery flavor, especially in the amounts you use to prime. I've tested it over and over as have a lot of others. I use up to 30% sugar in some of my beers and there's never a hint of that flavor. When I did my priming experiment, not a single blind taster could tell a flavor difference between DME and corn or table sugar.
Enter your email address to join: