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Priming Sugar Vs. DME

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Priming Sugar Vs. DME

I've always used corn-based priming sugar to carbonate when it comes time to bottle, but am thinking about switching to DME, as many of the recipes I've been considering call for it.

I talked with a friend of mine (also a homebrewer), who said he's thought about it too, but that he thought he'd heard that using DME to bottle can cause a krausen to build up inside the bottle.  He admitted, though, that he wasn't sure, and had never tried it.

So...what are the various pros and cons of using priming sugar or DME?  And does anyone have any more info on the problem my buddy spoke of?

Thanks!

 

I've never used DME for bottling, but IMO DME is too messy compared to corn sugar.

 

You can use any sugar.  You could probably Google a sugars chart.....Personally, I see it like this.  I can get corn sugar cheap.  DME is not cheap.  I only 3/4 cup corn sugar; while DME requires 1.25 cups....

So basically, you have to use more, it costs more, and gives you absolutly no advantage.....Use sugar..



 

I've carbonated a couple beers with DME.  You'll have to use a little bit more than corn sugar because its not as fermentable.  I've heard it can take longer but mine carbed up in about the same time (~3 weeks).  None of the bottles had any bottle kreusen.  I'm bottling up an oatmeal stout this week and I'm thinking about priming with DME.  I bottled a dry stout last year with DME and was really impressed with the creamy head on it.

 

I have never heard of krausen issues with a DME bottled beer.
Maybe he is confusing DME priming with the practice of Krausening beer for packaging.

Anyway, DME priming supposedly results in tigher bubbles and better head retention.  But I have never tried it either so I can not say for sure.

 

I have used DME to prime beer with.  It's supposed to give you tighter bubbles, it does seem to give you a thicker, creamier head .  It can take a bit longer to carb up, but it should still be done within 3-4 weeks.  As far as krausen in the bottle goes, I have seen it a few times.  Only in a couple of bottles in a batch, but it's no big deal.  It's a really small one that can leave a small ring around the neck of the bottle.  The ring cleans off easily enough.  I wouldn't worry about it.



 

I use Muntons Carb Tabs for my priming most of the time now. It has  more consistant carbonation in my opinion. I've used priming sugar, both corn sugar and table sugar and even light brown sugar for priming and haven't had a problem unless I messed up and didn't use enough. I think the carb tabs are made from DME and I've never had krausening issues.


DC

 

Thanks for the info.  I've read that it gives a creamier head, which is of course attractive, especially when making darker beers.  Maybe I'll try it in the future, though krausen in the bottle is pretty gross...

These Muntons Carb Tabs sound interesting.  Anyone have any other experiences with them?

Thanks!

 

Please, WTH is "DME"?   imp

(P. S.: forgive my stupidity?)

 

DME is short dry malt extract.

 

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