Home Brew Forums > Home Brewing Beer > Extract Brewing > LME Brands
Reply
 
Thread Tools
Old 03-26-2009, 01:41 AM   #1
D-Ring
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Blaine, MN
Posts: 136
Default LME Brands

A lot of recipes call for this brand of LME or that brand. I was wondering if anybody finds that there are major differences in the tastes between different brands? Certainly, there are minor differences and subtleties. I am curious because the prices at the LHBS have major differences.


__________________
BucketHead Brewery
D-Ring is offline
 
Reply With Quote
Old 03-26-2009, 02:11 AM   #2
SumnerH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Alexandria, VA, USA
Posts: 2,058
Liked 27 Times on 23 Posts
Likes Given: 5

Default

Quote:
Originally Posted by JGDrng View Post
A lot of recipes call for this brand of LME or that brand. I was wondering if anybody finds that there are major differences in the tastes between different brands? Certainly, there are minor differences and subtleties. I am curious because the prices at the LHBS have major differences.
Fresher is better. The major difference is that they might vary a little in how many gravity points they contribute (so you'd have to tweak the amounts slightly) or with a wheat extract you'll find differences in the amount of wheat the have (ranging from 50% to 65%).

I usually use DME instead, just scale to hit the same gravity.


__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
SumnerH is offline
 
Reply With Quote
Old 03-26-2009, 12:42 PM   #3
SteveM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Philadelphia area
Posts: 1,566
Liked 10 Times on 10 Posts
Likes Given: 90

Default

I know a lot of folks like it but I just don't care for the taste of beers that I've made using Briess. I like Cooper's and Munton's.
__________________
Black Diamond Brewery

Think global, drink local.
SteveM is offline
 
Reply With Quote
Old 03-26-2009, 11:39 PM   #4
D-Ring
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Blaine, MN
Posts: 136
Default

1. So I understand that you can taste a notable difference between brands?

2. Have you ever made the same recipe on two seperate occasions using two different brands of extract?

3. Were they noticably different, or were they more or less the same?

4. I am making an ESB that calls for Briess, but I can't get it here. Is it worth spending the extra $ on Coopers or should I just buy the cheaper Northwestern Malt?

WOW that's a lot of questions!
Thanks
__________________
BucketHead Brewery

D-Ring is offline
 
Reply With Quote
Old 03-26-2009, 11:43 PM   #5
D-Ring
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Blaine, MN
Posts: 136
Default

Do you scale it by using the number of points per gallon? I don't have my notes in front of me , but isn't it something 36 pts per lb. vs. 25 pts per pound?

Also, do you notice a taste difference between brands of DME?
__________________
BucketHead Brewery
D-Ring is offline
 
Reply With Quote
Old 03-27-2009, 12:10 AM   #6
SumnerH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Alexandria, VA, USA
Posts: 2,058
Liked 27 Times on 23 Posts
Likes Given: 5

Default

Scale it to hit the same OG (which, yeah, should be ppg). The ppg is going to vary slightly between brands of LMEs and between brands of DMEs.

Unlike the previous poster, I've had good luck with Breiss (both DME and LME). Laaglander is one that I haven't had good luck with; it never really fermented out, and left me with an overly sweet tasting beer.
__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
SumnerH is offline
 
Reply With Quote
Old 03-29-2009, 03:21 PM   #7
SteveM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Philadelphia area
Posts: 1,566
Liked 10 Times on 10 Posts
Likes Given: 90

Default

It's a matter of personal taste. I have no doubt that Briess makes a product that works for lots of folks. Nothing wrong with it, just doesn't taste as good to me (though this does not mean I won't ever use it - it's just not my first choice). Try different things and decide for yourself.
__________________
Black Diamond Brewery

Think global, drink local.
SteveM is offline
 
Reply With Quote
Old 03-29-2009, 04:32 PM   #8
gsak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 4
Default

I made an award-winning Old Ale using a mix of Briess Amber and Briess Dark.
gsak is offline
 
Reply With Quote
Old 03-29-2009, 07:49 PM   #9
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,932
Liked 133 Times on 100 Posts
Likes Given: 36

Default

Different extracts do behave differently. They've all got different ingredients, for a start. They've been mashed differently. They've been concentrated to different levels. It takes either an afternoon of internet research or lots of pre-internet experience to figure out what's what.

For example's sake, here are some things I know off the top of my head - Muntons extracts ferment quite dry and thin. Briess extracts have a proportion of Crystal malt in them, no matter how pale the label says it is, and generally ferments with a fuller body. Alexander's is 100% US 2-row Klages pale malt and is very neutral, leaving little impact on the beer.

Cheers,

Bob
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands
Bob is offline
 
Reply With Quote
Old 03-30-2009, 02:47 PM   #10
yermej
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Cape Girardeau, MO
Posts: 306
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by NQ3X View Post
Briess extracts have a proportion of Crystal malt in them, no matter how pale the label says it is, and generally ferments with a fuller body.
The Briess site doesn't list Crystal/Caramel in their Pilsen Light, Golden Light, or Bavarian Wheat extracts though the first two do have Carapils which could explain the fuller body.


yermej is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brands with Pry-off bottles DJBod129 General Beer Discussion 73 05-20-2009 10:44 PM
Pry off brands available in Canada lurker18 Bottling/Kegging 8 03-10-2009 06:17 PM
Differences in DME brands desiderata Extract Brewing 6 01-31-2009 01:19 AM
brands oguss0311 Extract Brewing 5 12-01-2007 05:37 PM
Champagne cap-able brands? Zymurgrafi Bottling/Kegging 6 04-12-2007 02:38 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS