Author Topic: Dextrose (Corn Sugar) vs. Malt (DME) for Priming  (Read 5208 times)

Offline Malticulous

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #15 on: November 04, 2010, 09:19:18 PM »
 I've used cane sugar for a for years but I'm going back to dextrose. I think it tastes better. Yeast ferment them differently.

I've primed for 4 volumes with a half pound of cane sugar. That much can change it noticeably making it thinner and dryer. DME would be better, saved wort would be best.

Offline tschmidlin

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #16 on: November 04, 2010, 11:23:42 PM »
I use whatever I have available, often table sugar. Since sucrose (table sugar) is a disaccharide, the yeast must produce invertase enzyme to break it down before it can be metabolized.
FWIW, sucrose can be hydrolyzed by maltase, not just invertase.   ;)
Tom Schmidlin

Offline JKL

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #17 on: November 05, 2010, 06:29:24 AM »
I've used cane sugar for a for years but I'm going back to dextrose. I think it tastes better. Yeast ferment them differently.

saved wort would be best.

I like that idea.  My new brewing plan is "Big" beers only for awhile and bottle them.  I thought about saving some of the second runnings for starters.  This is another good excuse for doing that.  Is there any kind of formula for that kind of process?  SG = so much volume sort of thing?
"Fermentation may have been a greater discovery than fire." -David Rains Wallace

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Offline ryang

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #18 on: November 05, 2010, 06:36:03 AM »
Pretty much everything you would want to know here.
http://braukaiser.com/wiki/index.php/Kraeusening