2 Questions

2 Questions

Post by <Mah.. » Tue, 21 Apr 1998 04:00:00



First, what is the advantage to using dextrose for priming over malt (if any
adv. at all)? I personally use DME (batch instead of bottle priming), dark
malt ext. for brown ales, etc. My first batch I used table sugar and found
the taste atrocious so I switched to all malt brewing. Any info regarding
dextrose would be greatly appreciated.

What is the advantage of using a wort chiller over simply a sinkful of ice
and stirring the wort to more quickly release the heat? This method only
takes a couple of minutes longer than the one mentioned in one posting (not
to take away from what works for him).

Any info regarding that as well would be equally appreciated.

Thanks in advance,
Webbie

 
 
 

2 Questions

Post by Mike Uchim » Tue, 21 Apr 1998 04:00:00


Quote:

> First, what is the advantage to using dextrose for priming over malt (if any
> adv. at all)? I personally use DME (batch instead of bottle priming), dark
> malt ext. for brown ales, etc. My first batch I used table sugar and found
> the taste atrocious so I switched to all malt brewing. Any info regarding
> dextrose would be greatly appreciated.

The dextrose vs. DME for priming issue seems to be one of those
"religious wars" that comes up from time to time.  My opinion is that
they both work; if you're happy with the results, that's what counts.

Quote:
> What is the advantage of using a wort chiller over simply a sinkful of ice
> and stirring the wort to more quickly release the heat? This method only
> takes a couple of minutes longer than the one mentioned in one posting (not
> to take away from what works for him).

If you're doing full-volume boils, it takes a *lot* of ice (not to
mention a pretty large sink) to get all the wort chilled.

In the summertime, when the temperature of the tap water gets high
enough that the chiller doesn't get the wort as cold as I'd like, I
actually use a combination of the two approaches.  I get my wort down to
about 90F using the chiller, then from there down to pitching temp using
an icewater bath.

--


 
 
 

2 Questions

Post by Jim Bunc » Wed, 22 Apr 1998 04:00:00


Well, I'll leave the first alone, I have used both with equally good
success.  A buddy of mine who works at H******* H*********** here in
Dallas says he only uses corn sugar because it's more consistant.
(Knocking on wood!) I have had no exploding bottles or non-carbonation
with either method.

        As to the chiller vs ice.  I can't get my 6-gallon brew kettle into a
sink full of ice water.  I really don't like the idea of picking up that
much 200dF liquid and trying to move it.  Using a chiller I can drop
temperature to 75 in about 15 minutes, and use the hot water to wash up
the brewing stuff with, either that or it gets recycled in other
methods.

        Since this is an art, any way that works is best for you!

                     Cheers!
                            Jim

Quote:

> First, what is the advantage to using dextrose for priming over malt (if any
> adv. at all)? I personally use DME (batch instead of bottle priming), dark
> malt ext. for brown ales, etc. My first batch I used table sugar and found
> the taste atrocious so I switched to all malt brewing. Any info regarding
> dextrose would be greatly appreciated.

> What is the advantage of using a wort chiller over simply a sinkful of ice
> and stirring the wort to more quickly release the heat? This method only
> takes a couple of minutes longer than the one mentioned in one posting (not
> to take away from what works for him).

--
 =====\\\\=====\\\\=====\\\\=====\\\\=====
   O        O       O/      O_         __
  /|\      /|\     /\__    /\/\   O/__/_       O_ /
   |\       |\      |  \     \     \   /       /\/___      O
   | \      | |    /         /                            /\_//\
 ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
 
 
 

2 Questions

Post by Alan McKa » Wed, 22 Apr 1998 04:00:00


Quote:

> First, what is the advantage to using dextrose for priming over malt (if any
> adv. at all)? I personally use DME (batch instead of bottle priming), dark
> malt ext. for brown ales, etc. My first batch I used table sugar and found
> the taste atrocious so I switched to all malt brewing. Any info regarding
> dextrose would be greatly appreciated.

This is another religious issue.  The only bonafied advantage is that no
matterwhat kind of corn sugar you use, you can be guaranteed it will be as
fermentable as every other corn sugar you used.  The fermentability of
extracts can vary dramatically.  Personally, I've tried
both, and have switched back and forth several times, and still haven't
experienced any of the supposed benefits of DME : creamier head, finer
bubbles, etc, etc.  As with anything, try both, use the one you like best.

Quote:
> What is the advantage of using a wort chiller over simply a sinkful of ice
> and stirring the wort to more quickly release the heat? This method only
> takes a couple of minutes longer than the one mentioned in one posting (not
> to take away from what works for him).

None, really.  Some might find it easier, others more difficult.If you are happy
with what you are doing, there you have it.

cheers,
-Alan

--
"Brewers make wort.  Yeast makes beer".
    -Dave Miller's Homebrewing Guide
http://www.magma.ca/~bodnsatz/brew/tips/