Carb drops

chris. · Post by **chris.** » Tuesday Nov 21, 2006 4:08 pm

I prefer to prime (bulk) with Dextrose. I prefer to have more control over the priming rate.

As for the effect of Dextrose v.s DME for priming I don't believe there to be much difference at all. The head thickness & bubble size has more to do with the 2-3kg of fermentables (compared with the <200g of priming fermentables) & the amount of time, & temperature's of conditioning.
Besides that the fermentability of DME would vary from batch to batch making it less consistant than Dextrose IMO.

lethaldog · Post by **lethaldog** » Tuesday Nov 21, 2006 4:12 pm

Agreed, ive tried malt and although it was ok i still prefer to prime with dex as its cheaper and im convinsed it produces the same results and as i leave all my brews for a minimum of 2 months and usualy 3, the time frame is of no concern to me

Tipsy · Post by **Tipsy** » Tuesday Nov 21, 2006 9:16 pm

chris. wrote:I prefer to prime (bulk) with Dextrose. I prefer to have more control over the priming rate.

As for the effect of Dextrose v.s DME for priming I don't believe there to be much difference at all. The head thickness & bubble size has more to do with the 2-3kg of fermentables (compared with the <200g of priming fermentables) & the amount of time, & temperature's of conditioning.
Besides that the fermentability of DME would vary from batch to batch making it less consistant than Dextrose IMO.

I agree totally, also dex is less messy

Pale_Ale · Post by **Pale_Ale** » Wednesday Nov 22, 2006 4:09 pm

What you said Chris makes alot of sense - why would such a small amount of sugar (compared to primary fermentables) make a difference. Then again some say they notice a difference using malt. Hmm.....

All I know is sucrose is good enough for Coopers so who knows!

chris. · Post by **chris.** » Wednesday Nov 22, 2006 5:03 pm

Pale_Ale wrote:What you said Chris makes alot of sense - why would such a small amount of sugar (compared to primary fermentables) make a difference. Then again some say they notice a difference using malt. Hmm.....

All I know is sucrose is good enough for Coopers so who knows!

Pale_Ale, I personally believe it to be one of those brewing myths

On a Brewing Network Show Denny Conn mentions a test that he conduted, using different priming fermentables, on the same beer, stored for the same amount of time (around 3months IIRC), & at the same temperature. He found no noticable difference.

breadnbutter · Post by **breadnbutter** » Wednesday Nov 22, 2006 5:34 pm

G'day,

I'm about to bottle a CPA that was racked two weeks ago. I'm bulk priming half dex and half LDME so I'll let you know. I'll probably have a suck n see in two weeks.

Cheers