runs the local supply store says that is a bad idea and using corn sugar will not cause the cider taste that was claimed "back in the day". How "bad" is it to use DME?
I'm getting back into homebrewing after a 10 year layoff. Back then, I always used a cup of dry malt extract as the priming sugar. The guy who
runs the local supply store says that is a bad idea and using corn sugar
will not cause the cider taste that was claimed "back in the day". How
"bad" is it to use DME?
"Bryon Lape" <noone@yahoo.com> wrote in message news:Xns9BA8CF706C037NoPoster@192.168.1.1...
I'm getting back into homebrewing after a 10 year layoff. Back then, I
always used a cup of dry malt extract as the priming sugar. The guy who
runs the local supply store says that is a bad idea and using corn sugar
will not cause the cider taste that was claimed "back in the day". How
"bad" is it to use DME?
There is nothing wrong with using DME.
But you should boil a cup of it in a pint of water, and mix it into the
beer before bottling.
Back in the day when I was bottling, I did come to prefer this method,
and - although no one believes me on this - I swear it made a difference
in a positive way over using sugar.
On 2009-02-05, <noone@yahoo.com> wrote:
runs the local supply store says that is a bad idea and using corn
sugar will not cause the cider taste that was claimed "back in the
day". How "bad" is it to use DME?
Priming with sugars (including table sugar) will not cause cideriness.
The only drawbacks associated with DME priming are:
* possibility of mini-krausen rings, if that bothers you
* somewhat longer carb time than with dextrose. (sucrose also takes
longer, but I use it anyway).
* possibility of mini-krausen rings, if that bothers you
* somewhat longer carb time than with dextrose. (sucrose also takes
longer, but I use it anyway).
I'm not sure I know what a mini-krausen ring is.
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