Oldbloke Posted October 3, 2022 Share Posted October 3, 2022 Bulk priming using dextrose. Is it much better/different than normal table sugar? What are the pros and cons. 2 Link to comment Share on other sites More sharing options...
Graculus Posted October 4, 2022 Share Posted October 4, 2022 Good question I've always wondered this. I have only ever used dextrose. 1 Link to comment Share on other sites More sharing options...
Oldbloke Posted October 4, 2022 Author Share Posted October 4, 2022 I've only ever used sugar. 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted October 4, 2022 Share Posted October 4, 2022 12 hours ago, oldbloke said: Bulk priming using dextrose. Is it much better/different than normal table sugar? What are the pros and cons. Only difference I have found is dextrose seems to give a more compacted head on the beer with smaller size bubbles. No idea on the science behind it. Just my observation. Other than that I've found no difference 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 4, 2022 Share Posted October 4, 2022 I never noticed a difference either apart from the price, and you need to use about 10% more dextrose by weight to get the same carbonation level. 1 Link to comment Share on other sites More sharing options...
Malter White Posted October 4, 2022 Share Posted October 4, 2022 8 hours ago, Otto Von Blotto said: I never noticed a difference either apart from the price, and you need to use about 10% more dextrose by weight to get the same carbonation level. If this is true, and I have no doubt it is because Otto knows his stuff, dextrose would also likely produce 10% more sediment too. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 4, 2022 Share Posted October 4, 2022 I use White Sugar as I get better head retention than I ever did with Carb Drops & far cheaper too, Dextrose is even dearer so I wouldn't bother even to try it. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 4, 2022 Share Posted October 4, 2022 1 hour ago, Malter White said: If this is true, and I have no doubt it is because Otto knows his stuff, dextrose would also likely produce 10% more sediment too. It's because it contains about 10% water. I never noticed a difference in the sediment level though, it fully ferments out the same as table sugar. The beers were all cold crashed anyway so even less sediment. 2 Link to comment Share on other sites More sharing options...
Graculus Posted October 5, 2022 Share Posted October 5, 2022 OK then. I might try some sugar. I'll have to buy some though. I don't think we have any. And I've never really looked at the cost either. 1 Link to comment Share on other sites More sharing options...
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