I am a very novice brewer with only 7 batches under my belt. Ive talked to a lot of people and get mixed reviews. can anyone give me there ideas on botteling with suger or malt extract as a primer. any advice is welcome.
The priming calculators usually tell you ro use more table sygar than corn sugar. But it does work just fine.
I suspect though that dextrose is still the preferred fermentable to prime with because it has the most neutral effect. Fermented table sugar on its own has a less desirable flavor.
I've read DME gives a creamier head, but takes a bit longer (week or two more) to carbonate
Any input? I am thinking of trying DME in a nut brown I am brewing this weekend.
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