I was looking over the recipes in Palmer's book and I noticed that most of his recipes use LME...the only recipes that incorporated DME were the high-gravity brews (all DME for the Stout & LME/DME combo for the Barleywine)
so my questions is: why DME in these 2 recipes and not the others?
also, it was suggested in another thread that DME is superior to LME, but I'm not really clear on why that is...anybody have some insight on that one?
so my questions is: why DME in these 2 recipes and not the others?
also, it was suggested in another thread that DME is superior to LME, but I'm not really clear on why that is...anybody have some insight on that one?
