A fellow brewer swears by priming his bottles with dextrose. He claims that it makes smaller bubbles. I reckon he's dreamin'.
I once did a brew, half bottled with household sugar - half dextrose. For reasons unknown to me, I rated the household sugar brews slightly better in terms of flavour.
Does anyone have any scientific explanations?
I once did a brew, half bottled with household sugar - half dextrose. For reasons unknown to me, I rated the household sugar brews slightly better in terms of flavour.
Does anyone have any scientific explanations?