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I know but if you include shipping and the waiting around I'd rather just go to the store.

And this is what happened to my carboy today. 3 hours cleanup. Fml.

Wow. That's awesome

Defaulco's

Tks

I can't self serve my extract. Lol

Huh?

That's what I thought.

Well. LME is 7.99$ and DME was12.99$ here in Ontario Canada for 1kg. Also a 24 of beer is 44$. Now you know why I make extract kits lol

Frigging newb posting twice. Lol

@drainbamage, this is how their LME comes. Saving up for a mash tun but for now I'm extracting :(

@drainbamage, this is how their LME comes. Saving up for a mash tun but for now I'm extracting :(

No offense. Been brewing for 2 months and I'm open to all suggestions. My local brew shop is limited and to export is expensive.

Bought a better yeast aswell

To be honest I'm still new and I'm using can kits that don't require boiling. It's super simple and I want to stir away from that. You add water, your canned extract and a fermentable sugar and pitch your yeast (which I rehidrate) and that's it. Iknow...lame.

Also the DME is twice the price of the LME here.

The reason I ask is because my local brew store (Defaulco 's) LME turns all my batches into a "red colour". Tried using dextrose and it's fine but I wanna experiment with more options. I bought a Morgan's Canadian IPA and some of Defaulco s Amber Malt extract. Now...I know I don't have to...

I'm a new brewer and I'm still using extract kits ( I know, saving up for a tun) and was wondering what if any differences between dry and liquid malt extract?. Tks

So I get the impression that it's mostly a cleaning thing. I'll stick to my method. The more you transfer the more airborn bacteria and general air is introduced to your beer. I used to transfer to get rid of sediment but it all drops to the bottom anyway. I do still use a bucket when dry...

I've decided to ditch my pale primary fermenter and I'm doing it straight out of a carboy. Less chances of air born contaminants and it's way easier. Is a secondary really necessary?