It all depends on you. Some LME can help with color. Most DME wont effect color and need to use steeping grains for that. DME seems to last longer for storage. But fresh LME can be good. I havent seen any difference in quality of flavor from one to the other. But IMO LME is so much easier to add to water than DME.
DME can actually affect the color, it is just like LME in that you need to check the Lovibond number to know what color it will bring to the table. Also, if it scorches, that will cause the LME and DME both to darken.
The Extra Light or Golden Light DME that I use is about 3L. There is Extra Light and Light LME's that are comparable. Both also go much higher (darker)
I would recommend, whether you use LME or DME, that you try as much as possible to use all light or pale, and get your color and flavor from specialty grains. Your recipes will be more reproducible because you know all the percentages of ingredients, and it will be easier to convert your recipes if/when you go to partial mash or all grain. The problem with darker extracts is you don't usually know the exact composition of them.
The only exception would be for some of the extracts that use specific base malts that you might want - like Maris Otter or Munich extracts. You won't be able to do those grains on your own without partial mash or all grain.
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