gruntingfrog

Recipes 

I've used 8 lbs of LME in a single brew. Why do you say you're limited to 4?

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Up Next: Belgian Dubbel, English Pale Ale
Fermenter 1: Blonde Ale Experiment 1 | Fermenter 2: Blonde Ale Experiment 2 | Fermenter 3: Northern English Brown | Fermenter 4: Nothing
Keg 1: Nothing | Keg 2: Nothing | Keg 3: Nothing
Bottled: Nothing

homebrewer_99

Recipes 

I think he was referring to the 3.3 lb cans...but I could be wrong...

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HB Bill

2pugbrews

Recipes 

Don't know if I'll get the math right on this but I've been told that it takes 1.22 lb of LME to equal 1 lb of DME or it only takes .8 lb of DME to equal 1 lb. of LME. The difference is in the water in the LME.

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Primary: MT
Secondary: Belgian Wheat
Consuming: EdWort's Apfelwein,

gruntingfrog

Recipes 

Ahhh... no wonder I didn't understand. I don't buy the cans. My LHBS has bulk extract that's cheaper and tastes great.

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Up Next: Belgian Dubbel, English Pale Ale
Fermenter 1: Blonde Ale Experiment 1 | Fermenter 2: Blonde Ale Experiment 2 | Fermenter 3: Northern English Brown | Fermenter 4: Nothing
Keg 1: Nothing | Keg 2: Nothing | Keg 3: Nothing
Bottled: Nothing

budbo

Recipes 

The rock dissolves readily in Boiling wort, so that isn't really a factor.

Exo

Recipes 

I use LME. One, it's cheaper and two, I like it. I don't know about the lighter color of DME...

I like the thought of being able to store DME for long periods. If I come across any sales I might pick some up.

I fill the sink with hot water while things are heating up and just throw the LME (in my case 1/2gal milk containers) into it. Then rinse after pouring into the wort.

Homebrew99, I wonder if LME is a lot better now than it was way back then? I buy the Briess LME. Great stuff.

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Primary:
doh!
Secondary:
Wasp Bitten IPA (a Walker-San clone);Cheesefood's Caramel Creme; Wee Heavy Scottish Ale;
Bottled/Conditioning:
Flyin' Hornet Pale Ale(Mirror Pond clone);Oktoberfest Ale
Drinking:
Boom-Boom Apricot Hefeweisen; Forbidden Ale;Pale-Ass Ale (SNPA Clone); Ol' Man Winter Ale
On-deck:
Dead Guy clone
Planning:
Walker's Espresso Stout; BrewPastor's Bastard Lager

Quote:

But honey, how else am I going to get enough bottles for my next batch? *burp*...*fart*

cweston

Recipes 

It's hard to beat the price and convenience of LME in bulk from places like Northern Brewer, Austin Homebrew, MoreBeer. And since those guys do such huge volume, you know it hasn't been sitting in the can for a year like the stuff at the LHBS may have been.

DME is great for use in starters, priming, adding a bit more fermentables to a brew (whether extract, PM, or AG), etc. It's much easier to store long term and use in small quantities than LME. I always have DME on hand, wheras before I went AG I used LME often but always custom ordered the exact amounts I extected to use.

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Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

sirsloop

Recipes 

horribly light in color isnt it

mmmm.... buzz beer....

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man4labs

Recipes 

While both work fine for me, I enjoy the DME over the LME for ease, expediency, and less hassle over all. Also, as mentioned by other posters, I get much better color control (through creative use of specialty malts) using light dry malt xtract as my baseline. Lite LME, especially the older stuff, has always yielded me darker beers in general. Hooyah!

Next Brewing: Raspberry Stout
Fermenting: Honeyweizen
Conditioning: India Pale Ale
Eurrently Enjoying Chilled: Hefeweizen

Blaine

Recipes 

Yes but dont forget LME is 10% less potent than DME. Personally I use both and generally am pretty liberal in my use of DME. If the recipie asks for 500gms I will use 750gms to bump up the alcohol percentage but remember if you do that you will need to experiment with different hops to balance the taste. It can be a bit hit and miss but after a while you will start to get a feel for it. You can achive a very similar flavor of your original recipie but with a much higher ABV%.

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Cheers to the beers
Boof

Primary: Dry

Seconary: N/A

Conditioning: Dry
Conditioning: Dry

Now drinking: Hop Head Golden Saaz Pilsner

Next up: My own Pilzsner from scratch