hairy

Recipes 

Was wondering if the sugar profile of DMEs from different companies are different in their fermentability. My local suppliers have 2 brands of DME, both imported from down under. Not sure if there is any difference between the 2 or even from different batches from the same brand.

Anyone explored this question before?

Neonsilver

Recipes 

I've read that they do have different sugar profiles but have never confirmed this myself. Apparently some use simple sugars to get the fermentability a little higher and others don't. My vote is to find out which one you like better and stick with it.

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On deck - AAA x2, Irish red
Primary - Baltic porter, IIPA, Mild, ESB, Milk stout, Scottish 80
Secondary - American Barleywine
Bottled - Gingerbread ale, IPA, Brown porter, RIS, Better than dead x2, APA x2, Kolsch