Using Malt for secondary fermentation

MattyV · Post by **MattyV** » Wednesday Mar 29, 2006 5:20 pm

A few guys were talking at work about this - basically discussing if you could replace the Dextrose, Carbonation drops etc that you use to prime your bottles (for those who don't bulk prime), with a DME, be it light or dark. Has anyone had any experience with this? If so, what changes if any did you notice as opposed to using the aforementioned, more 'traditional' methods? Would it improve taste? Affect bubble size? Lengthen carbonation times? Help with head retention? Cheers,

MattyV

SUBREW · Post by **SUBREW** » Thursday Mar 30, 2006 8:18 am

Tis possible I believe, check these links they will tell you all you need to know about priming for different sugars / temps / styles...

http://oz.craftbrewer.org/Library/Metho ... uide.shtml
http://oz.craftbrewer.org/Library/Metho ... uide.shtml

Hope this helps

Cheers

Subrew

Wassa · Post by **Wassa** » Thursday Mar 30, 2006 12:16 pm

You can use malt to prime/bulk prime your bottles.

From recollection you have to increase the quantity of sugar with malt by about 15%. Check with your HBS he should be able to help.

Tipsy · Post by **Tipsy** » Saturday Apr 01, 2006 12:11 am

I don't think the quantities of Malt/Dextrose/Sugar should have much effect on you're beer

Simo · Post by **Simo** » Saturday Apr 01, 2006 9:41 am

Tipsy wrote:I don't think the quantities of Malt/Dextrose/Sugar should have much effect on you're beer

malt extract doesn't ferment out as fully as dextrose, carb drops etc. This means it give the beer more body as there are still sugars left behind.
When priming with malt you have to up the dosage to get an equivalent to dextrose level carbonation. If you don't add more your beer will be more flat.
Those links contain the right kind of info but if in doubt talk to your HBS.