Used DME on a stout this weekend instead of the usual corn sugar since I was out. I've heard a lot of debate on pros and cons, curious if you gents have any experience.
Pros I have heard:
Creamier/frothier head.
Cons:
Longer to carbonate
Uneven carbonation (although I think this is a user mistake from not mixing properly)
Effects the taste while dextrose wouldnt (I'm not worried about a tiny amount in a stout though, maybe a clean lager I would be weary of)
Corn sugar is cheaper.
DME vs Dextrose for priming bottles
Post #1 made 13 years ago
Last edited by iijakii on 02 Nov 2010, 02:43, edited 1 time in total.