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It's been a long time since I've done this, but I remember corn sugar working faster and requiring less quantity to do the same thing. Plus, it's cheaper.What's my preferred choice? Keg and force carb with CO2. Save the DME for starters. If bottle conditioning, I'd use corn sugar unless I was trying to add in a little extra flavor at bottling.
Well for heavensakes..... what you really need to do is to use regular everyday common household white sugar. Yes, sugar of the cane or beet variety. Use 5/8 cup for 5 gallons and you're golden. No need to buy extra DME, and no need for corn sugar, never ever again. You've got a pound of sugar in your pantry at all times, right? Right.
Quote from: dmtaylor on November 02, 2010, 09:50:28 pmWell for heavensakes..... what you really need to do is to use regular everyday common household white sugar. Yes, sugar of the cane or beet variety. Use 5/8 cup for 5 gallons and you're golden. No need to buy extra DME, and no need for corn sugar, never ever again. You've got a pound of sugar in your pantry at all times, right? Right.+1 I only use DME for starters and haven't used corn sugar in a long time. That being said, I still prefer to force carb and haven't noticed any oxydation effects in my aged beers.
But can you age a force carbonated bottle of beer just as long as a bottle conditioned beer (5 plus years or more). I'm under the impression that the yeast from the bottle conditioned beer will scavenge all the oxygen compared to a force carbonated bottle of beer.
FWIW, DME for priming allows a beer to be considered up to Reinheitsgebot standards.