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Date: 16 Jun 2006 16:13:42
From: Gerard Eberlein
Subject: priming with DME
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The hefe recipe I'm using calls for 1 and 1/4 cups of DME for priming. I've
only ever used priming sugar before and it's usuall 5-6 ozes and boiled in 2
cups of water. Do I need more water for using the DME? The recipe doesn't
say how much water to boil it in.
Gerard
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Date: 16 Jun 2006 22:40:47
From: Bart Goddard
Subject: Re: priming with DME
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dormouse@charter.net wrote:
> The hefe recipe I'm using calls for 1 and 1/4 cups of DME for priming.
> I've only ever used priming sugar before and it's usuall 5-6 ozes and
> boiled in 2 cups of water. Do I need more water for using the DME? The
> recipe doesn't say how much water to boil it in.
2 cups will be fine. You just need enough to avoid scorching, really.
B.
--
The man without a .sig
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Date: 17 Jun 2006 08:19:43
From: Denny Conn
Subject: Re: priming with DME
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Gerard Eberlein wrote:
>
> The hefe recipe I'm using calls for 1 and 1/4 cups of DME for priming. I've
> only ever used priming sugar before and it's usuall 5-6 ozes and boiled in 2
> cups of water. Do I need more water for using the DME? The recipe doesn't
> say how much water to boil it in.
Keep in mind that there's really no advantage to priming with DME, and
in some ways it's more problematic than using sugar. For instance,
differnt brands of DME have differing degrees of fermentability. That
means you never know for sure how much carbonation you'll get.
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 17 Jun 2006 11:46:56
From: Gerard Eberlein
Subject: Re: priming with DME
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the recipe called for M&F wheat DME which is what I will be using. I just
don't know why it didn't specify the amount of water.
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Date: 17 Jun 2006 09:04:38
From: Denny Conn
Subject: Re: priming with DME
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Gerard Eberlein wrote:
>
> the recipe called for M&F wheat DME which is what I will be using. I just
> don't know why it didn't specify the amount of water.
Because the amount of water doesn't really matter...1 cup, 2 cups,
whatever you're comfortable with is fine.
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 19 Jun 2006 19:04:52
From: John 'Shaggy' Kolesar
Subject: Re: priming with DME
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On Fri, 16 Jun 2006 16:13:42 -0400, <dormouse@charter.net > wrote:
> The hefe recipe I'm using calls for 1 and 1/4 cups of DME for priming. I've
> only ever used priming sugar before and it's usuall 5-6 ozes and boiled in 2
> cups of water. Do I need more water for using the DME? The recipe doesn't
> say how much water to boil it in.
IMO, just skip using DME for priming. It won't hurt anything, but on the
other hand there's no real reason to do it. The only real difference
between priming with DME vs sugar is that using DME will make the carbonation
take longer. Just prime it the same way you do your other batches.
John.
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Date: 19 Jun 2006 15:20:28
From: Don Levey
Subject: Re: priming with DME
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John 'Shaggy' Kolesar <spam@shagg.net > writes:
>
> IMO, just skip using DME for priming. It won't hurt anything, but on the
> other hand there's no real reason to do it. The only real difference
> between priming with DME vs sugar is that using DME will make the carbonation
> take longer. Just prime it the same way you do your other batches.
>
I have vague memories of priming with DME where the bubbles were
actually smaller. Any truth to that?
--
Don Levey $ cd /pub
Framingham, MA $ more beer
NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
will be used to tune the blocking lists.
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Date: 19 Jun 2006 20:00:02
From: John 'Shaggy' Kolesar
Subject: Re: priming with DME
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On 19 Jun 2006 15:20:28 -0400, <Don_RCB@the-leveys.us > wrote:
> John 'Shaggy' Kolesar <spam@shagg.net> writes:
>
>>
>> IMO, just skip using DME for priming. It won't hurt anything, but on the
>> other hand there's no real reason to do it. The only real difference
>> between priming with DME vs sugar is that using DME will make the carbonation
>> take longer. Just prime it the same way you do your other batches.
>>
> I have vague memories of priming with DME where the bubbles were
> actually smaller. Any truth to that?
No, but it's a common myth. The CO2 created by DME is identical to the CO2
created by plain sugar. The main thing that controls the "size" of the
bubbles is the amount of carbonation. As another poster mentioned (Denny
I think), it is more difficult to predict how much carbonation you'll get
from DME, which makes the amount of carbonation vary. That's probably
why you noticed "smaller bubbles". Get the same level of carbonation
by adjusting your amount of plain sugar for priming as you did when you
primed with DME, and you'll end up with the same effect.
John.
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Date: 19 Jun 2006 17:45:22
From: Gerard Eberlein
Subject: Re: priming with DME
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrne9e0kv.rqt.spam@weizen.shagg.net...
> On 19 Jun 2006 15:20:28 -0400, <Don_RCB@the-leveys.us> wrote:
> > John 'Shaggy' Kolesar <spam@shagg.net> writes:
The only real difference
> >> between priming with DME vs sugar is that using DME will make the
carbonation
> >> take longer. Just prime it the same way you do your other batches.
I need to get some priming sugar then...I wanted to make a "quick" beer that
I could drink in a few weeks while all my other long term beers are
conditioning.
Gerard
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Date: 26 Jun 2006 10:30:45
From: Denny Conn
Subject: Re: priming with DME
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Gerard Eberlein wrote:
> I need to get some priming sugar then...I wanted to make a "quick" beer that
> I could drink in a few weeks while all my other long term beers are
> conditioning.
Regular table sugar will work fine.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 19 Jun 2006 16:06:51
From: Don Levey
Subject: Re: priming with DME
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John 'Shaggy' Kolesar <spam@shagg.net > writes:
> On 19 Jun 2006 15:20:28 -0400, <Don_RCB@the-leveys.us> wrote:
> > I have vague memories of priming with DME where the bubbles were
> > actually smaller. Any truth to that?
>
> No, but it's a common myth. The CO2 created by DME is identical to the CO2
> created by plain sugar. The main thing that controls the "size" of the
> bubbles is the amount of carbonation. As another poster mentioned (Denny
> I think), it is more difficult to predict how much carbonation you'll get
> from DME, which makes the amount of carbonation vary. That's probably
> why you noticed "smaller bubbles". Get the same level of carbonation
> by adjusting your amount of plain sugar for priming as you did when you
> primed with DME, and you'll end up with the same effect.
>
Very good - thanks! Though the next experiment is in getting back
to kegging, and force-carbonating.
--
Don Levey $ cd /pub
Framingham, MA $ more beer
NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
will be used to tune the blocking lists.
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