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Old 09-01-2008, 12:46 AM   #1
craigrigney
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Jul 2008
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I just ran into a small problem. I purchased 3 recipes from AHB with liquid extract. I finally got around to making my final recipe, and when I opened the liquid extract, I saw some mold on top. Talk about a bummer. I was thinking about purchasing dry extract next time so this doesn't happen, but I really do not know the pro's and con's, and what is ultimately better.

This was the first time this has ever happend to me in over a year, but I hate waisting money and supplies. Thoughts?

 
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Old 09-01-2008, 02:55 AM   #2
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I went to dry after my first few batches. Although I think its a bit more of a pain then the liquid I like the result much better. I can store it longer as well and dont have to worry about dropping and denting and such
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Old 09-01-2008, 02:58 AM   #3
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With dry extract u use 25% less than you would liquid. I honestly don't know the pros and cons of using either one...i guess its just preference. But I believe the liquid retains more fermentable sugars than the dry (i forgot where i herd that...don't know if it is entirely true) Also, i think mark emily (the guy from expert village) and jamil use liquid all the time. So there must be a reason to that.
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Old 09-01-2008, 03:03 AM   #4
HOOTER
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DME has the water removed, thus giving you more fermentables than LME pound for pound, so you can use less. I'm not sure of the exact calculation, but if you have a recipe that calls for 6 lbs. of LME, you can substitute with about 5 lbs. of DME. Plus, canned LME can sometimes impart an off flavor described as a "twang".
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Old 09-01-2008, 04:31 AM   #5
Jaeger48
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Quote:
Originally Posted by HOOTER View Post
DME has the water removed, thus giving you more fermentables than LME pound for pound, so you can use less. I'm not sure of the exact calculation, but if you have a recipe that calls for 6 lbs. of LME, you can substitute with about 5 lbs. of DME. Plus, canned LME can sometimes impart an off flavor described as a "twang".
5 lbs LME = 4 lbs DME according to John Palmer (from beer geek god to your ears)

 
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Old 09-01-2008, 07:28 AM   #6
Pez
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Feb 2008
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I like DME except when I drop the bag on my bare foot and it turns to glue from the moisture
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Old 09-01-2008, 12:16 PM   #7
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DME can help you produce a lighter colored beer in some instances, but really, IF ITS FRESH, there is minimal difference between the two.

If you scrape the mold off the top of your LME you can still use it if I recall correctly. Do a quick search for mold LME or call Forrest and ask.
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Old 09-01-2008, 12:28 PM   #8
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I don't think I'd use any ingredient that had mould on it.

Return it for a refund and always use fresh ingredients to brew with if possible.
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Old 09-01-2008, 02:09 PM   #9
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If you're going for a really light finished beer, DME is key. In your case though, just scrape the mold off the top and use it. It's going to be boiled anyway.
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Old 09-01-2008, 02:19 PM   #10
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Quote:
Originally Posted by boo boo View Post
I don't think I'd use any ingredient that had mould on it.

Return it for a refund and always use fresh ingredients to brew with if possible.
I think you missed the part where the extract was fresh when he recieved it. He just got around to using it.

We ship 136,500 pounds of liquid malt extract a year. So, the extract is the freshest it can be when it leaves the store.

I recommend using liquid malt extract within a month of receiving it. If you are not going to use the extract for awhile you can put a dab of vodka on top to keep the mold away.

Forrest
Austin Homebrew Supply

 
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