Anyone use DME for priming? I have some extra left over and was thinking about using it. I’ve heard that it might take longer to condition.
Any suggestions would be greatly appreciated!!
Use it if you have it. Any difference is negligible.
Thanks!!! 
Need to mention that the amount used is different. Use a priming calculator to determine the amount needed. Weight is better than volume.
Anyone experience a krausen-ring when priming with extract? I haven’t but only used it a couple times. But have heard it happens.
When I experimented with it years ago, it took a little longer to carbonate and there is more sediment in the bottom of the bottle.
IME DME is an inferior way to prime. The main problem is that you don’t know what went into the DME, so you don’t know how fermentable it is, so you don’t really know what carb level you’ll get. Save your leftover DME for when you need to adjust the gravity of a batch and stick to sugar for priming.
Totally agree. Stick with sugar (whether it be dextrose, invert, or table sugar)…you’ll get a more predicable (and arguably better) result.
+2
I used to have all kinds of results until I went with plain old organic cane sugar and the Northern Brewer priming sugar calculator, measuring by weight.
Only issue I had was extra break material. Worked fine otherwise