Author Topic: Dry malt v. corn sugar for priming  (Read 615 times)

Offline mdyer909

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Dry malt v. corn sugar for priming
« on: June 02, 2016, 11:42:39 PM »
My first post here, but I've been brewing on and off since the 80's.  Back in the day it was recommended to use dry malt to prime for an "all malt beer".   Most of the recipes I see these days call for corn sugar to prime (I don't keg, just bottle).  I've have not had issues priming with dry malt, but I wonder if this is out of fashion for some reason and wonder why?

RPIScotty

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Re: Dry malt v. corn sugar for priming
« Reply #1 on: June 02, 2016, 11:47:23 PM »
I would just use plain table sugar.

Offline Erik_Mog

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Re: Dry malt v. corn sugar for priming
« Reply #2 on: June 02, 2016, 11:57:29 PM »
I would just use plain table sugar.

That's what the guys at my local store told me to use.  It's 100% fermentable, and something I am likely to always have at the house.  Why buy something if I don't need to?
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RPIScotty

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Re: Dry malt v. corn sugar for priming
« Reply #3 on: June 03, 2016, 12:08:39 AM »
I have never used DME to prime but have heard that it will sometimes leave additional sediment.

Offline santoch

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Re: Dry malt v. corn sugar for priming
« Reply #4 on: June 03, 2016, 01:03:01 AM »
Basically, it has fallen out of favor, because sugar is cheaper, easier, a little faster, and you would be hard pressed to taste any difference.

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Offline GS

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Re: Dry malt v. corn sugar for priming
« Reply #5 on: June 03, 2016, 05:08:28 AM »
It's inconvenient; dry malt has to be prepared. For extra fun, try priming with gyle.

Offline beersk

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Re: Dry malt v. corn sugar for priming
« Reply #6 on: June 03, 2016, 12:28:15 PM »
I've used DME before in a hefe and it took a while for the beer to be ready. It would be carbonated, but it would foam out of the bottle. After about 4 or 5 weeks it was starting to be ready and no more foaming out of the bottle. But, it also made the beer creamier, I felt. I liked it and would do it again. But plain old table sugar is a solid way to go.
die Schönheit der bier...

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