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,