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Old 05-23-2010, 01:42 PM   #11
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Just remember that LME is 20% water by weight. So when converting a recipe from one to the other, you need 20% more LME than DME and vice-versa.

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Old 05-23-2010, 04:09 PM   #12
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Quote:
Originally Posted by Sea View Post
Agreed. LME is easier to mix in, and I prefer it, but you do have to stir quite a bit to prevent the liquid from settling on the bottom of the kettle and scorching before it's thoroughly mixed in.
I just take part of the water for the boil and put it in
a crockpot set to high, then add the extract (lme or dme)
to the crockpot and stir it occassionally while the main
pot is heating up, then dump the whole thing in.

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Old 05-23-2010, 09:59 PM   #13
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But be careful when doing a high gravity brew with DME. I had clumps so big that I needed scissors to brake them up, and I swore I'd never use the dry stuff again (which didn't last long, but still, I was pretty frustrated).

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Old 05-24-2010, 10:21 PM   #14
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Do a search on late additions of LME during the boil. There is a ton of info on that subject. I add about half of my LME at the end of the boil and have had great results. If I can get the LME fresh I stick with it. My LHBS in Annapolis has a good supply so I stick with the LME.

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Old 05-24-2010, 10:54 PM   #15
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Quote:
Originally Posted by Superkabuto View Post
But be careful when doing a high gravity brew with DME. I had clumps so big that I needed scissors to brake them up, and I swore I'd never use the dry stuff again (which didn't last long, but still, I was pretty frustrated).
DME is way easier to mix into room temperature water. I get a pitcher and add about a half gallon of water and mix the DME in and then stir in just before or right after my LME.
No clumps that way.
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Old 05-29-2010, 12:03 AM   #16
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Well one thing to consider is that when you use a liquid extrat only approx. 88% of the volume is fermentable solids. where as a DRY extract is approx 94-96% fermentable solids. This only comes into play when you are substituing a dry extract for a liquid or vice versa in a recipe. I personally like Dry extracts because I think they provide better fermentation. Either way if you subsitute a dry for a liquid make sure you use 16% less of the extract then the recipe calls for. And if you use a liquid in place of a dry add 13% more water than the recipe calls for.

Other then the math it is only a matter of preference. Also you can ignore these steps and see where it takes your beer, One of the joys of the homebrew, you get to decide how you make it. Recipes aren't set in stone. Consider it more guidelines to aid in your brewing.
Hope it helps!

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Old 05-29-2010, 12:33 AM   #17
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Quote:
Originally Posted by ericsabbat View Post
With that being said, has anyone tried making a slurry (like how you do with cornstarch) of distilled water and DME to help it incorporate quicker?
That could be more trouble than it's worth.

However, I might try transferring my DME to a mixing bowl to make it easier to control the pour into the water (so it's not clumping up on the side of the bag).
I followed the sage advice and turned the heat off under the pot when I added the DME, it is a pain to mix, but I think the right amount of control when adding it to the water gives you time to stir stir stir, then add more, stir stir stir, add more, etc.
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Old 05-29-2010, 10:45 AM   #18
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Quote:
...has anyone tried making a slurry (like how you do with cornstarch) of distilled water and DME...?
A "slurry" of a sugar (DME) and water is a syrup. You'd literally just be turning your DME into LME. It may be easier to mix into your brew pot, but I agree with Mermaid that it's more trouble than it's worth.

Add no more than a pound of DME to your brew pot at a time, whisk it until it's all dissolved and add the next pound, etc. It goes pretty fast that way. Some people use electric mixers or immersion blenders to make really quick work of it.
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Stop using so much caramel malt. Your beer will thank you.
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Old 05-29-2010, 03:11 PM   #19
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I thought I had heard that DME would allow you to get slightly lighter color than LME. Is that wrong?

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Old 05-30-2010, 05:32 PM   #20
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LME, having water in it, provides the right conditions for certain chemical reactions to occur that will darken the beer. That's one of the big reasons people suggest only using fresh LME. Since DME is dry, those same darkening reactions don't occur.

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