I’m trying to make a decision on whether or not to switch from priming with dextrose (corn sugar) or malt (DME). I’ve used both with success but am thinking I would only like to keep DME on-hand since I use it the most and it’s one less thing to have to order. Not to mention it’s not always easy to find Dextrose locally in 2-3 lb bags.
What are the pros vs. cons of either and what’s your preferred choice?
Thanksand cheers!
It’s been a long time since I’ve done this, but I remember corn sugar working faster and requiring less quantity to do the same thing. Plus, it’s cheaper.
What’s my preferred choice? Keg and force carb with CO2. Save the DME for starters. If bottle conditioning, I’d use corn sugar unless I was trying to add in a little extra flavor at bottling.
But can you age a force carbonated bottle of beer just as long as a bottle conditioned beer (5 plus years or more). I’m under the impression that the yeast from the bottle conditioned beer will scavenge all the oxygen compared to a force carbonated bottle of beer.
Really depends on what I’m racking… if it’s a wheat or stout, or even some IPAs I go corn. BUT, If I’m working on a porter, red, or a nice pale, I go with the Malt. I think there’s a flavor difference depending on the style, IMO.
Well for heavensakes… what you really need to do is to use regular everyday common household white sugar. Yes, sugar of the cane or beet variety. Use 5/8 cup for 5 gallons and you’re golden. No need to buy extra DME, and no need for corn sugar, never ever again. You’ve got a pound of sugar in your pantry at all times, right? Right.
+1 I only use DME for starters and haven’t used corn sugar in a long time. That being said, I still prefer to force carb and haven’t noticed any oxydation effects in my aged beers.
+2
Table sugar works great.
Cons for DME: takes a little longer to carbonate, costs more, and leaves more sediment in the bottle.
Thanks all,
Looks like there’s no clear cut decision on this one but a lot of differing opinions and good rationale.
I appreciate the feedback.
Yes you can age force carbonated beer…I’ve been doing it for many years. Typical time in bottle for some of my beers (after a fairly lengthy bulk aging period) is months to a year. I have some particularly strong force carbonated beers that have been in bottle between 3-5 years old, and they are tasting fine.
I use whatever I have available, often table sugar. Since sucrose (table sugar) is a disaccharide, the yeast must produce invertase enzyme to break it down before it can be metabolized. For this reason, I use dextrose in high alcohol beers when the yeast are already stressed. FWIW, DME for priming allows a beer to be considered up to Reinheitsgebot standards.
For any of you that want to sell your beer in Germany! 
And that, then, you be the ONLY reason for using DME. Past literature that DME provided more tiny bubbles and creaminess, I think, is a bunch of hooey. But to each his/her own.
I’d say it’s several bunches of hooey!
Occam’s Razor = Use table sugar!
I’ve used cane sugar for a for years but I’m going back to dextrose. I think it tastes better. Yeast ferment them differently.
I’ve primed for 4 volumes with a half pound of cane sugar. That much can change it noticeably making it thinner and dryer. DME would be better, saved wort would be best.
FWIW, sucrose can be hydrolyzed by maltase, not just invertase. 
I like that idea. My new brewing plan is “Big” beers only for awhile and bottle them. I thought about saving some of the second runnings for starters. This is another good excuse for doing that. Is there any kind of formula for that kind of process? SG = so much volume sort of thing?
Pretty much everything you would want to know here.
http://braukaiser.com/wiki/index.php/Kraeusening