DME instead of sugar for bottling???

[xman1963]

Has anyone bottled thier beer with DME instead of sugar???
What the poccess? Is it better than sugar?
I'm fermenting a Belgian Quad and wondered what would be better.
OG was 1.096, Gravity after 3 weeks in Primary was 1.030. I'm sitting in a secondary now for 2 to 3 weeks.

 

[unionrdr]

Use the tastybrew priming calculator to get the amount by weight for DME.

 

[david_42]

At that ABV, I suspect the yeast will have an easier time with sugar. DME might take longer to carbonate, but it doesn't make much difference.

 

[Inverted_Giraffe]

At that ABV, I suspect the yeast will have an easier time with sugar. DME might take longer to carbonate, but it doesn't make much difference.

Why does DME take longer to carbonate? I was going to bottle with DME instead of sugar because I want to stick to only the very basic ingredients. Would it be better if I used cane sugar instead?

 

[Face Eater]

I think cane sugar and corn sugar are simpler sugars than DME causing it to carbonate / ferment faster.

 

[smith7631]

straight glucose would be ideal.

 

[Inverted_Giraffe]

I have plenty of evaporated cane sugar; should I then be using this, ideally, rather than DME?

 

[xman1963]

How about an invert sugar ?
Any good reading on how to convert sugar to an inverted sugar?

 

[Naiok]

I will not prime with DME anymore.. I've tried it lately and sugar is in my oppinion just (way)better..especially for hoppier beers where you as homebrewer might have issiues avoiding from oxigen uptake and oxidation of hop components and you need to take care that yeast starts to work on easyer way(simplier sugars)..sugar is also way easyer to work with(think boilovers with dme(try it if you didn't yet))..
I just had better results with sugar and right now I am dissapointed with results of beers that were primed with dme..worst results was with ipa..on the hand with sweet stout it actually is not possibel to taste difference(25 ibu with single addition).
I know topic is qite old but I wanted to share my experience.

 

[amandabab]

Corn sugar is easier, faster and cheaper than DME.

 

[Bmorebrew]

I've never done this but always wondered - wouldn't you end up with a chill haze or floaties from the hot break and lack of cold break?

 

[HibsMax]

I've used corn sugar for now but one of the brews I am currently fermenting requires 9 months of cellaring after carbonation. I would think that it should be suitably carbonated after all that time. The recipe calls for DME so that's what I will be using, since time is not an issue for this recipe.

 

[D_Nyholm]

I used dme on my last batch I bottled and didn't get the amount of carbonation I was looking for. I used a calculator to determine the amount as well. It has been 4 weeks so I think it should be fully carbonated, but doesn't seem good. Going to give it another few weeks to be sure though. It was a 1.072 og IPA.

 

[unionrdr]

Not sure about the cold break settling out,but getting the wort chilled in 20 minutes or less is important to getting little or no chill haze.

 

[mattmcl]

I love DME-priming. To me the bubbles are a bit finer, so the beer tastes smoother.