For carbonation I like a blend of dextrose and maltose, but use sucrose in a pinch.
I love learning new stuff.dextrose and glucose are the same, chemically... Dextrose (D-glucose) is just the naturally occurring form of glucose. as a opposed to L-glucose which is synthesized...
So all dextrose is glucose, but not all glucose is dextrose
I love learning new stuff.
Never tried using maltose.... Do you just use DME?
And how do calculate the amount to use when it's mixed w/ dextrose? Is it as simple as : I want 2.5 volumes of carbonation, so use the amount of dextrose to get 1.25 volumes a the maltose to get 1.25 volumes (or some other combination to get to 2.5), or is it more complicated that?
I don't think I've seen a priming calculator that does mixed priming sugars...
So ... I'm not a beer maker, I just like reading the general discussions.
But I have a question. OP says he's making an "all grain" recipe. Doesn't that mean no added sugar? I could see it being all grain if the only added sugar were at bottling time. but he specifically says "fermentation".
Just curious, no criticism implied or intended.
So ... I'm not a beer maker, I just like reading the general discussions.
But I have a question. OP says he's making an "all grain" recipe. Doesn't that mean no added sugar? I could see it being all grain if the only added sugar were at bottling time. but he specifically says "fermentation".
Just curious, no criticism implied or intended.
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