DME priming problems

[Tony Dyer]

I always used to use priming sugar (destrose?) for priming but a while ago I decided to try DME. I have done 5 or 6 brews using DME for priming and all of them have seemed OK until you pour the stuff into a glass, at which point a massive froth monster appears. It takes 3 glasses to pour a 500ml bottle. The froth dissipates in a few minutes and the beer is perfectly drinkable.

My last 3 brews I've reverted to priming sugar again and the problem has gone away.

Any ideas? I use the Brewers Friend priming sugar calculator.

 

[The Baron]

All I can think is it has not fully dissolved and is creating many nucleation points but it really should have dissolved I would have thought

 

[Agentgonzo]

how are you measuring the sugar/DME? By weight or by volume (teaspoon etc)

 

[Bitter_Dave]

Are you dissolving DME in water and THEN adding it to the bottle, or adding it dry? Sugar dissolves and ferments easily in beer at fermentation temp; not sure about DME - never used it to prime. Given the amount used it does not seem worth using DME to prime.