Hi All,

I was wondering what different priming agents people have experimented with for bottle conditioning. I mostly use dry malt extract, but have used sugar and molasses with good success.

Recently I tried maple syrup. The jury is still out on that. Has anyone else tried it?

How about other priming agents?

Cheers,

TIM

Tags: bottling, priming

Views: 9

Replies to This Discussion

I've only ever used corn sugar, so I don't have experience with other primers. Frankly, I haven't trusted them to provide enough fuel for the yeast to do their work in the bottle. I'd be interested to hear others' experiences too!
I've used light DME for heavier beers and corn sugar for lighter fare. I was under the impression that DME will give you a creamy malty head, whereas corn sugar will give you more of a crisp highly carbonated result. However, I haven't really tested this in a controlled setting (ie. same beer, different priming agent.) It would be an interesting experiment to split a batch at bottling and try a number of different priming agents. Has anybody here tried that before? I'd be interested to hear how it went.
I've used honey in the past, but mostly dextrose. I recently switched to sucrose and had equal success. Palmer has a conversion chart or two on his site, and in his books. I've been looking into priming with it again for a lager recipe I'm preparing. It imparted a nice subtle honey flavor. We steeped it in some 180 F water for like an hour to sanitize it first. I honestly don't remember how much we used so I'll have to check the priming ratio again.
glucose tablets , work fine , normal sugars works too , I would LOVE to try maple syryp ... good idea !
Hey All, Just to update: The maple syrup appeared to work just fine. I used it to bottle a lager. The beer was great, with a slightly fruity taste, a bit like Steinlager. The head was pure white and very dense. The beer did not have a distinctly maple character, so any effect the syrup had on final flavor was subtle.

Cheers, TIM

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