The beer went to the keg today. I split it into two 2-1/2 gallon batches, one for each of the two small kegs. The first I primed with 50 grams of dextrose and the second I primed with 80 grams of dried malt extract. The 5-to-8 ratio seems to be the recommended scheme in the resources I checked. I was just about out of corn sugar and was fortunate that I had at least enough for one batch--I certainly did not have 100 grams of the stuff! It will be interesting to see if there is a taste difference. I used sucrose (table sugar) for many years because it was cheap and available, but every piece of contemporary homebrew literature I've found has said to stick with dextrose or DME, so I do. I never force-carbonate: I always prime the beer and let it condition before refrigeration. I think it produces a creamier, smoother carbonation. I could be full of shit, but that's the way I do it and I'm sticking with it. The kegs need a week or so at room temperature and then they'll go to the refrigerator. It has been very hot here, and keeping the house cool enough for the beer has been a challenge. Also, I broke my hydrometer--I do that all the time--and don't know the final gravity. Seriously, I think I've gone through five or six of those damn skinny little glass things. It's OK, the measurements aren't as important as the taste, and this one should be interesting. I'll just have to be patient, I doubt it will be drinkable before the end of the month.
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