CornSugar vs. Drymalt

[WayneTree]

What is best and why? My 1st ever batch was a Porter Extract bottled with corn sugar.
My second batch just last night was a dark ale bottled with DME.
Your ideas and this site is the best.

 

[SteveM]

My opinion: For bottling, corn sugar is fine. You use 5 ounces for a five gallon batch - not enough to make a difference in flavor. I would not do a larger substitution in the fermenting stage but just to carbonate, corn sugar is acceptable.

 

[Edcculus]

I prefer priming with corn sugar. DME takes a little longer.

 

[Rick500]

I use corn sugar, almost always. I've used DME twice, and did not notice any difference at all in the results.

And corn sugar is cheaper.

 

[Patton191]

cane sugar( table sugar) also works fine and is even cheaper than corn sugar. You just use a little less because it is more fermentable.

 

[khiddy]

+1 on a smaller amount of table sugar.

 

[SeamusMac]

I'm going to bottle my next pale ale with table sugar because it's cheaper, easier to work with and I won't have to use as much. I haven't been able to find the recommended amount but I normally use 5 oz. of dextrose to prime so I think 4 oz. of table sugar should be sufficient.

 

[xcap]

2/3 C sugar for 5g pale ale seems to work well for me.