I have a stout I'm going to be bottling soon and unlike past recipes I've brewed which have called for corn sugar for priming, this calls for dry malt extract and lactose. Typically I've dissolved my corn sugar in a small amount of sterilized (boiled) water to easily introduce it and I'm wondering if there's anything special I should do in this case?
Topic lactose priming-sugar priming homebrew
Category Mac
I would advise against using extract for priming. There is no advantage to doing so. In fact, it's more hassle. You have no idea of the fermentability of the DME, so you have no idea what level of carbonation you'll achieve. Sugar is fast, reliable, and tasteless.
If you follow the same procedures for the malt extract and lactose that you do for the priming sugar you will be good. The boiled water acts as a pasteurizer for the sugar and malt extract to eliminate any bacteria.
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