Originally Posted by grhsgomer
ok so im still new to alot of this so I know this might be a dumb question but what does DME stand for I want to try and make thi this weekend
DME = Dry Malt Extract.
LME = Liquid Malt Extract.
The difference here is analogous to the difference between dehydrated milk and condensed milk. Both are preserved forms of "milk" that take up less space than fresh milk; they're simply reduced to different extents.
They are largely interchangeable, except that the quantity you need will vary owing to the higher or lower concentration of sugars in each. Here's a quick conversion chart for DME to LME to All-Grain:http://www.jaysbrewing.com/2011/11/1...dme-lme-grain/
Could somebody more knowledgeable than I explain the relative merits of LME vs. DME? I've used both with great success. The only differences I've found are (1) that DME is slightly cheaper and (2) DME has a greater tendency to boil over.