From the HBD Archive
From: hplabs!hp-lsd.cos.hp.com!ihlpl!korz (Algis R Korzonas +1 708 979 8583)
Subject: priming w/malt
Date: 1990-05-22 03:04:14 GMT

I agree with John Polstra that weight-for-weight is the way to go,
except that you need to add 20% by weight MORE powdered malt
because powdered malt is not 100% fermentable whereas corn sugar is.

Al.


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