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Priming Sugar Vs. DME
What the hell is WTH???....ohhhhh
brewchez wrote:
What the hell is WTH???....ohhhhh
The perfect response to above....in a joking manner of course :LOL: and for some reason, I have crappy pic hosting....
lukeduke wrote:
DME is short dry malt extract.
Ah, Thank You! Being a chemist, I expected it to be something very questionable, like perhaps
DiMethylEnergine! imp
Why should DME produce smaller bubbles? Same yeast and at bottom the same sugars ultimately being consumed (except maybe 1/4 of DME not ultimately consumed because more complex?)
What do you guys think?
MeadowStream wrote:
Why should DME produce smaller bubbles? Same yeast and at bottom the same sugars ultimately being consumed (except maybe 1/4 of DME not ultimately consumed because more complex?)
What do you guys think?
Bubbles are going to be dependent on the amount of CO2 that is escaping from solution once opened. SO I agree DME or sugar shouldn't change that any.
However the tighness of the bubbles in the head is effected by the type of sugar and the protein content. When you use DME that is achieved and the head seems a little more fluffier...but its still debatable.
I haven't really seen anyone pick it out of a blind side by side test. Therefore I generally always prime with sugar.
But I still like the idea of the all malt beer and priming with DME. I just don't do it regularly.
I read in a book that you can prime with wort you save after the boil. It says the amount you will need "varies inversley with the OG: 1.030 = 2 quarts, 1.040 = 1.5 quarts, 1.060 = 1 quart" You are supposed to store it in a sanitized jar in the fridge until bottling time and then mix it in like any other priming sugar. They call it Kraeusening. It also says it is supposed to be the purists method. From The Homebrewer's Recepie Guide by Patrick Higgins. Anyone tried this?
firewater wrote:
I read in a book that you can prime with wort you save after the boil. It says the amount you will need "varies inversley with the OG: 1.030 = 2 quarts, 1.040 = 1.5 quarts, 1.060 = 1 quart" You are supposed to store it in a sanitized jar in the fridge until bottling time and then mix it in like any other priming sugar. They call it Kraeusening. It also says it is supposed to be the purists method. From The Homebrewer's Recepie Guide by Patrick Higgins. Anyone tried this?
Krausening is not the addition of straight wort to a fresh beer.
Krausening is the act of using a small amount of actively fermenting beer to prime with. It achieves too things, the addition of sugar for priming and the addition of active yeast to clean up by products of the primary ferment. This method was originally employed to lager style beers before the concept of the diacetyl rest was discovered. However, I thought I read once that Boston Beer Co, uses this technique in its lager beers for fermentation clean up purposes. That's how they turn over lager beer so quickly from kettle to bottle.
I have used DME to prime a couple of times and it did appear to give tighter bubbles and much thicker head.
I always used corn sugar for bottling. Now that I keg, I find the head to be the same if not better, with forced CO2. I believe that it's the beer before the priming that primarily composes the quality of the head, not just the carbonation method.
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