DME or sugar?

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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DME or sugar?

Postby Brad » Sat Nov 09, 2002 12:58 pm

I am preparing to bottle a batch of Pale Ale and was wanting some opinions on which is better to prime with, corn sugar or DME. I normaly use corn sugar but I happen to have some DME on hand and planned on using it. Any opinions on this matter would be welcome. Thanks B.
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Priming

Postby BillyBock » Sat Nov 09, 2002 1:13 pm

I normally use corn sugar as well. I've tried a few batches w/ DME. The only drawbacks I experienced was longer carbonation times--on the order of 3 weeks instead of the usual 1-2 weeks, and a little extra sediment from the DME's break material. Otherwise, you have the advantage of claiming a 100% all-malt beer.

v/r
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DME

Postby bsummers12 » Sat Nov 09, 2002 1:55 pm

I prefer DME over corn sugar. It seems to round out the flavor better.
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