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Old 06-04-2006, 03:31 PM   #11
SpecialEd
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So is it agreed that DME produces a better beer when compared to LME? And are there different "flavors" of DME just like LME?

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Old 06-04-2006, 03:49 PM   #12
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When using extracts the only different flavors comes from the yeast, unless you use some grain.

I pay $139.95 plus shipping from MidwestSupplies.com. HOw much that is I don't know because I usually order a bunch of other things.

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Old 06-04-2006, 05:00 PM   #13
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Default wRONG !!!

Never mind the wRONG,
It was a typo.

I was buying my monthly 55 Lbs of DME at the 'Headquarters, yesterday, and was specifing pale, {not extra pale} and saw on the list the salesperson had in his hands,,
several types of DME,
I asumed there was amber, wheat, dark, but since I use mostly pale,
I didn't really pay attention.
There is pale, wheat, dark and amber in LME,
is there not the same in DME?????

I never thought about that one,

Knife

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Old 06-06-2006, 11:31 AM   #14
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I, too, am starting to buy in bulk. But my local brewer told me to get the LME because it's easier to keep. I don't know about that but it sure is messy! Maybe I'll try the DME next time!

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Old 06-09-2006, 01:10 AM   #15
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Quote:
Originally Posted by Robbw
I, too, am starting to buy in bulk. But my local brewer told me to get the LME because it's easier to keep. I don't know about that but it sure is messy! Maybe I'll try the DME next time!

One of the advantages of DME is that you can store it longer.
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Old 06-09-2006, 04:44 AM   #16
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Quote:
Originally Posted by Robbw
I, too, am starting to buy in bulk. But my local brewer told me to get the LME because it's easier to keep. I don't know about that but it sure is messy! Maybe I'll try the DME next time!
LME is too dark (carmelized) for most styles. I recommend Extra Light DME as your base malt. It is mine.
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Old 06-09-2006, 05:54 AM   #17
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Default Hmmmm, very interesting ...

Homebrewer99 dude,
Thats it !
Caramelization !

The too much 'dark' something,
in LME that I was unable to describe.
The exact taste I was getting tired of in the LME.
Which is not present in the DME.
I thought of it, the DME, as 'clean' tasting.
It was the lack of caramelization which 'tasted clean'.
Now I am an amature gourmet chef,
and I love caramelization.
I could tell ya'll a story about the time I showed old
'Massachusets Thailand Vic', who was to use this idea in his resturant,
about caramelization of bbq chicken, he went crazy over it,
eating that piece of bbq and growling like a dog!
but that would be beside the point,

I will use the LME as a different taste option,
sometimes I will just be in the mood for an Ale made from the syrup.
{I love caramelization but not on everything.}
{And there is nothing better to turn into feeders and waters,
as well as nest boxes for poultry than the 33kg white LME jugs.}
But I seem to be expanding my culinary as well as my zymerological expertise, LME, DME, ale and soon.....
{Drum roll please}

Beer.

over & out.

J. Winters Knife

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Old 06-09-2006, 12:47 PM   #18
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To make your brews even "lighter" (in color) do a search on "late" boils".

I have been doing them for some time and am very pleased with the results.

One of my latest recipes, the "Czech's In The Ale", is the lightest colored brew I have ever done, other than meads. I used only Extra Light DME.

It's in the secondary now, but I will be taking pics of it when it's ready for consumption/poured in a glass.

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