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I'm looking at a recipe for a honey porter that calls for pale malt extract. I've seen lights and darks and ambers and even golden, but I've yet to find Pale malt extract. Am I just looking in the wrong places? Would replacing the, "Pale" with light or even golden extract be a problem...

Is dry malt extract interchangeable for liquid? I have seen a few recipes that call for extract but don't specify liquid or dry. If one can be exchanged for the other, at equal weights, it won't be a problem. Anyone able to cast a little light on the subject? I know it's a real noob kind of...