DME over LME

[McChub]

is there any reason to pick one over the other?
or will they both produce the same product?

 

[ErieShores]

I've been told that LME in a can can leave a tin-like/metallic taste. I suppose if you use it, try to find it in a plastic container.

Comparing liquid versus dry malt extract
Malt extract comes in two distinct forms. One is liquid, which is quite thick
and viscous, and the other is dry, which is a rather sticky powder. These two
forms share similarities that far outnumber their differences. Actually, the
main distinction between liquid and dry extracts is that dry malt extract
(DME in homebrewer lingo) has been spray-dried to remove up to 99 percent
of its moisture content.
Convenience is also a benefit of working with DME: Though it can get sticky
if it contacts water, steam, or humid air, it’s nowhere near as messy as liquid
extract. You can effortlessly and accurately measure DME with little cleanup
required. The storage factor can also come into play. Just like bread, liquid
extract can grow mold when exposed to air, so you need to use opened cans
as soon as possible. DME, because of its minuscule moisture content, can
simply be refrigerated in self-sealing plastic bags. Dry extract is also a great
convenience to those who practice the yeast-propagating techniques I discuss
in Chapters 6 and 12.
Unopened cans of liquid extract have a fairly long shelf-life. They may be
usable for up to two to four years, but as with most consumables, the fresher
they are, the better for your beer (and don’t even think of using malt extract
from a can that’s bulging at the seams). Six to eight months is the generally
accepted window of freshness. Dry malt extract has a much longer shelf-life;
if you keep it sealed and refrigerated, DME can last almost indefinitely.
I need to point out that, for all its usefulness, DME has its disadvantages. It’s
not packaged according to any particular style; it’s just sold in light, amber,
dark, and wheat variations. You also pay for its convenience; because of the
extra processing required to produce it, DME is more expensive than liquid
extract. Of course, you’re also getting more bang for your buck (because of
the lower water content in DME), which brings up another good point:
Because of the difference in water content, using dry extract in place of liquid
extract affects your gravity readings in a side-by-side, pound-for-pound
comparison. This difference adds up to about one specific gravity degree per
pound, with the DME having a greater yield than liquid extract. Woo-hoo!

According to Homebrewing For Dummies

 

[Yooper]

There are some different varieties of LME that you can't get in DME, like Munich malt. Otherwise, they can be used interchangably according to the brewer's preference. Fresh LME is cheaper, but canned LME can be metallic and stale. DME stores better, if you have some left over.

 

[crombie]

"This Vs. That" is a sticky in this forum and contains a lot of info for these kinds of questions.

DME vs LME is in there.

https://www.homebrewtalk.com/f39/vs-pro-con-analysis-109318/#post1206306

 

[SteveM]

Yeah, I hate to start this, but there seems to be a tendency to dislike canned LME for some reason. For what it's worth, I primarily use canned, and the one contest I ever entered (a Philly beer week event), I took third place.

Don't believe everything you read about anything - try them all and form your own opinion.