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Priming a witbier with DME

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allanmac00

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I'm fermenting a Blanche de Chambly clone that calls for priming with wheat DME. Sounds good to me, except it seems to contradict some of what I've read regarding witbiers.

On one hand, most people say drink them at two weeks in the bottle. They're better consumed young. On the other hand, doesn't priming with DME take 3-4 weeks to carbonate, thus making it impossible to drink "young?"

Any thoughts?
 

ArcaneXor

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The priming agent makes up such a small percentage of fermentables that you won't be able to taste the difference, especially in a flavorful beer like a wit. I'd use corn sugar.
 
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