Author Topic: Dextrose (Corn Sugar) vs. Malt (DME) for Priming  (Read 3663 times)

Offline jwaldner

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Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« on: November 02, 2010, 07:37:43 PM »
I'm trying to make a decision on whether or not to switch from priming with dextrose (corn sugar) or malt (DME). I've used both with success but am thinking I would only like to keep DME on-hand since I use it the most and it's one less thing to have to order. Not to mention it's not always easy to find Dextrose locally in 2-3 lb bags.

What are the pros vs. cons of either and what's your preferred choice?

Thanksand cheers!

Offline gordonstrong

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #1 on: November 02, 2010, 07:42:46 PM »
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.
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Offline pyrite

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #2 on: November 02, 2010, 07:51:44 PM »
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.

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.

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Offline loco

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #3 on: November 02, 2010, 07:52:21 PM »
Really depends on what I'm racking... if it's a wheat or stout, or even some IPAs I go corn. BUT, If I'm working on a porter, red, or a nice pale, I go with the Malt. I think there's a flavor difference depending on the style, IMO.

Offline dmtaylor

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #4 on: November 02, 2010, 08:50:28 PM »
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.
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Offline redbeerman

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #5 on: November 03, 2010, 06:11:21 AM »
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.

+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.
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Offline bluesman

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #6 on: November 03, 2010, 06:27:59 AM »
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.

+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.

+2

Table sugar works great.
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Offline 4swan

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #7 on: November 03, 2010, 07:17:07 AM »
Cons for DME: takes a little longer to carbonate, costs more, and leaves more sediment in the bottle.

Offline jwaldner

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #8 on: November 03, 2010, 07:23:29 PM »
Thanks all,

Looks like there's no clear cut decision on this one but a lot of differing opinions and good rationale.

I appreciate the feedback.

Offline The Professor

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #9 on: November 03, 2010, 07:39:04 PM »
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.

Yes you can age force carbonated beer...I've been doing it for many years.  Typical time in bottle for some of my beers  (after a fairly lengthy bulk aging period) is  months to a year.  I have some particularly  strong force carbonated beers that have been in bottle between 3-5 years old, and they are tasting fine.
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Offline CASK1

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #10 on: November 04, 2010, 09:40:27 AM »
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.

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. For this reason, I use dextrose in high alcohol beers when the yeast are already stressed. FWIW, DME for priming allows a beer to be considered up to Reinheitsgebot standards.


Offline BrewArk

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #11 on: November 04, 2010, 10:52:26 AM »
FWIW, DME for priming allows a beer to be considered up to Reinheitsgebot standards.

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Offline dmtaylor

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #12 on: November 04, 2010, 02:09:57 PM »
And that, then, you be the ONLY reason for using DME.  Past literature that DME provided more tiny bubbles and creaminess, I think, is a bunch of hooey.  But to each his/her own.
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Offline denny

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #13 on: November 04, 2010, 02:40:56 PM »
I'd say it's several bunches of hooey!
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Offline tubercle

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Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« Reply #14 on: November 04, 2010, 02:44:10 PM »
Occam's Razor = Use table sugar!
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