Corn Sugar vs. DME priming

[brackbrew]

I'm getting ready to bottle a brew this weekend that I made for a friend. The recipe calls for priming using extra light DME, not priming sugar. Just curious what the downsides to using corn sugar INSTEAD would be. I know that using DME takes longer to carbonate (according to what I've read at least), but I've always primed with corn sugar. He's been waiting for this patiently (I know patience is a virtue, and not to rush a good thing, etc), but would it be safe to regular ol' priming sugar?

Brew is the Hoegaarden Clone from Beer Captured.

 

[Janx]

Use corn sugar. DME has no advantages as a priming sugar. Corn sugar is cleaner and faster and in that amount won't contribute anything to the beer beyond bubbles

 

[GABrewboy]

Well now I have been told different on this issue, along with I have used both and prefer to use DME when I have it. Why? DME gives the beer a better head retention and makes it much more smooth. I gave a friend two different beers, one using DME and one using priming sugar, and he had no idea which one was which and said the DME was a much better beer to him as far as smoothness, texture and head retention....And I totally agree with him and everyone else on here that says to use DME to prime with.....

 

[El Pistolero]

DME has no advantages as a priming sugar.

You don't consider the salvation of your immortal soul to be an advantage?

 

[bobbyc]

That would be an interesting experiment. Make a 10 gallon batch, prime 2.5 with DME, prime 2.5 with corn sugar, and force carbonate the other 5 in a corny. I might have to try that.

 

[cweston]

I've only used corn sugar, but my next couple batches (a saison and a dubbel) are going to be aged longer before drinking, so I think I'll try DME and see if I can tell a difference.

 

[Janx]

Well now I have been told different on this issue, along with I have used both and prefer to use DME when I have it. Why? DME gives the beer a better head retention and makes it much more smooth. I gave a friend two different beers, one using DME and one using priming sugar, and he had no idea which one was which and said the DME was a much better beer to him as far as smoothness, texture and head retention....And I totally agree with him and everyone else on here that says to use DME to prime with.....

Were they the same batch of beer? Because otherwise, that's not much of a controlled experiment, right?

I've never read anything that suggests priming with DME increases head retention or affects the "smoothness" of a beer. Look at the facts:

You already have a ton of malt in there. Malt makes up the vast majority of the sugars in your beer. Whether the priming sugar is corn sugar or DME won't impact the flavor of the beer. It's a tiny fraction of the fermentable sugars.

At bottling time, beer is in a pretty uninviting state to fermentation. There's little if any dissolved oxygen, low pH, alcohol. Your best bet is to make life as easy as possible on the yeast by giving them the most accessible sugar. Corn sugar fits that bill much more than DME. You're much more likely to get off flavors using DME (though still unlikely because of the amounts involved) because the yeast is struggling in an unhealthy environment with more complex sugars. Also, you're adding a bit more malt flavor while corn sugar is a neutral flavor.

IMO, it's no more than superstition to say that DME priming sugar makes a beer better or increases head retention. If that works for you, then go for the DME. But there's no scientific foundation to the advantages you claim.

 

[GABrewboy]

Yes, it was the same batch of beer!! I did it for experimentation purposes as I was almost sold on the fact that you could prime with either and they wouldn't make a rat's butt.......but after doing it, you could tell there was something different with each beer. So maybe it is a myth, or maybe it's like you give a kid candy verse medicine and just tell them it's medicine and they suddenly feel better........not sure!

 

[El Pistolero]

IMO, it's no more than superstition to say that DME priming sugar makes a beer better or increases head retention. If that works for you, then go for the DME. But there's no scientific foundation to the advantages you claim.

Gawd I hate it when people bring science and logic into a perfectly good argument.

 

[Baron von BeeGee]

You don't consider the salvation of your immortal soul to be an advantage?

Wouldn't you really need to be kraeusening to follow the true spirit of the law?

 

[El Pistolero]

Wouldn't you really need to be kraeusening to follow the true spirit of the law?

Dam! Logic and reason from every side! I've little choice but to withdraw, whilst I consult with my astrologer.

 

[Caplan]

I use DME because El P warned me about the corn sugar/devil connection. That and the fact i always have seem to have DME in to use

As Janx commented the small quantities used of either won't do anything to your brew except give carbonation. Both are cheap enough so you can always experiment

 

[uglygoat]

so how much dme as opposed to corn sugar? i use half a cup of corn sugar to each five gallons of beer or so.. i don't like the carbonation levels when i use 3/4 cup... i prefer my ales sorta flat, like mild or bitter would be.

 

[El Pistolero]

so how much dme as opposed to corn sugar?

The avg amount is 3/4 cup (5 oz) corn sugar or 1 1/4 cup (7.5 oz) dme. In your case you'd want about 3/4 cup (5 oz) of dme.