Is there an advantage to priming with Dried Malt Extract (DME) instead of corn sugar?

In our opinion, there is no advantage to priming with DME. It takes longer to ferment out than sugar, it adds no flavor to the beer, and since you don’t know the degree of fermentability of the DME, you can’t precisely control the carbonation level of your beer. Sugar adds no taste and is reliable.

The same ratio will get you the same level of carbonation with high consistency. There is a persistent myth that DME gives you “finer” bubbles, but that's due to the fact that since it takes longer than sugar to ferment out, there’s more time for the CO2 to go into solution. More.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.