Yooper

Recipes 

Yep, it is! But I do have a little bit of experience with extract, from my earlier days. If you don't need my thoughts, that's fine.

I think the extract that we're thinking of was Laglander, which is no longer made. Munton's and Briess have been fine for me, and have a good reputation.

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cuinrearview

Recipes 

Oh no you dian't!

I think that this is the closest to purturbed I've seen the lass get.

I've used Briess and Muntons exclusively in my extract brews, mostly DME. I like the Briess for my wheat and Belgian (pilsen light) brews and Munton's light for my American beers. If you use the proper amount of yeast and correct fermentation conditions you shouldn't have a problem.

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THart

Recipes 

Sorry if I pururbed. Didn't mean nuthin'. I did wink, see I often use a bit of DME in my brewing with no noticable adverese effect. It was only back when I bought that big sack (55lb?) & did all DME brewing for a while that I was a little unhappy with the result. Maybe that was the brand, I really don't remember. It also seemed to me that I get more boil over potential the more DME I use. Ever noticed that? What causes that? & of course you're absolutly right about the need to adjust your hopping with large additions of malt extract. I'm surprised that brew didn't taste like syrup if he didn't.

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