From Newsgroup: alt.beer.home-brewing

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?
--- Synchronet 3.17a-Linux NewsLink 1.108

From Newsgroup: alt.beer.home-brewing

On 2009-02-05, <[email protected]> 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).

--
frater mus
Adequate Mousetrap Brewhouse
http://www.mousetrap.net/mouse/brewing/
--- Synchronet 3.17a-Linux NewsLink 1.108

From Newsgroup: alt.beer.home-brewing


"Bryon Lape" <[email protected]> wrote in message news:[email protected].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.



--- Synchronet 3.17a-Linux NewsLink 1.108

From Newsgroup: alt.beer.home-brewing

"John Agosta" <[email protected]> wrote in news:rQKil.1$1H.0 @newsfe07.iad:

"Bryon Lape" <[email protected]> wrote in message news:[email protected].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.

That's the same method I used back then and now. The only time I didn't
was the first kit beer I bought. I was half corn sugar anyway, so a cidery taste was unavoidable.
--- Synchronet 3.17a-Linux NewsLink 1.108

From Newsgroup: alt.beer.home-brewing

Frater Mus <[email protected]> wrote in news:[email protected]:

On 2009-02-05, <[email protected]> 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).

I'm not sure I know what a mini-krausen ring is.
--- Synchronet 3.17a-Linux NewsLink 1.108

From Newsgroup: alt.beer.home-brewing

On 2009-02-06, <[email protected]> wrote:

* 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.

It's a krausen ring, only really small because it's in a bottle
instead of in a primary fermenter.

--
frater mus
Adequate Mousetrap Brewhouse
http://www.mousetrap.net/mouse/brewing/
--- Synchronet 3.17a-Linux NewsLink 1.108