Priming with Dry malt extract

[johng12]

Hi all, just wondering have homebrewers here used this instead of sugar/carb drops.

 

I understand this may/ may not be used just for bulk priming.

 

How much to use with either process and is it much different on the carbonation level of the final beer.

 

Thanks

[CanaanP]

You generally have to use a bit more as compared with priming with sugar or dextrose - as malt is not 100% fermentable. I always bulk prime and always boil my priming sugar before adding it to the beer mainly to avoid infection. So for a 23L batch I use 1 and 1/4 cups of dry malt extract boiled in an equal quantity (i.e., 1 and 1/4 cups) of water. For sugar or dextrose priming I always use 3/4 cup boiled in an equal quantity of water for a 23L batch.