Barley Belly
Head Brewer - Barley Belly Brewery
- Joined
- 25/5/08
- Messages
- 710
- Reaction score
- 4
Do you use Dextrose or White Sugar for dry bottle priming?
What about an option for those of us who cop out and just buy the carbo-drops?
EK
Sorry EK
Just tryin to make up my mind what I wanna use?
Sorry to alienate the "carbo droppers"
Carb drops are glucose, and I would use them over table sugar any day of the week. At least you know what you are getting. Table sugar is a combinations of various sugars, some of which, such as fructose, do lend a particular flavour (which some ppl do not like). It can be hard to detect if you have an unpracticed palate, but if you are sensitive to subtle flavour shifts, steer away from it. Dextrose on the other hand is ferments cleanly, does not effect the flavour profile (even for sensitive palates) and you can batch pime anyway to adjust your carbonation to taste.
well, yeah. I do have a highly sensetive palate, due to cooking experience. Sometimes I forget that others don't.But you're right, each to their own. SometimesI get a little over picky with the flavours, cos i usually do my own recipes in extract, and spend a lot of time on the subtlety.
Stuster: Some people take a liking to the taste of powdered milk/soup/wort!