Originally Posted by liebertron
I actually like sugars that take longer. I tend to be very patient with my beer and do not mind letting it sit another week or so to get a much better taste.
I wouldn't count on the DME to give it a better taste. It's probably not much different; the only blind study I remember reading had corn sugar and cane sugar as indistinguishable, with a couple of people preferring those over DME but most people unable to tell the difference there either.
Unfortunately I can't find the link, but I came away thinking that DME would be my last choice quality-wise, though it likely doesn't make much difference.
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)