Priming with DME- What Temperature?

Hello all,

I'm following a recipe from North American Clone Brews for a Sierra Nevada Porter clone, plus I added about 2 cups of cold brewed coffee before bottling.

The book's recipe said to prime with 1 cup of amber DME (same stuff as what I boiled earlier), and it said to keep the bottles at 50-55°F for three weeks to condition and carbonate.

I'm still a beginner, and this is my first time carbing with DME, but I've always waited at least 3 weeks at about 70°F. Maybe this isn't a big deal but is this a good example of when I should do my own thing and not follow the recipe? I don't want to waste good beer by pouring before it's fully carbonated.

 

Room temperature is good - 65 to 70 ° at two to three weeks.

 

I primed with boiled DME last week in an IPA, with bad results. Ended up with protien break floating around in my previoisly crystal clear beer.

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ya did it wrong

 

I guessed that. So if im stuck using DME again what should i do different??

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use corn sugar

 

I know i know! But LBHS was closed and i only had a speck of dust left in mt dextrose bin and was dying to get my beer finished. Im an impatiens SOB when it comes to my beeah cantcha tell?

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It will settle, its only priming sugar. Ive seen the break sometimes too but was like ehh,it wont matter,it all settles out. I mean you get that break when your cooling your wort and that is the same thing.

 

Thanks for the info, maybe I won't use DME again...