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Hammy71

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I'm browsing through my BYO recipe mag and I see alot of the recipes have a specific brand of extract (Coopers, Muntons, etc). Is there any difference or are they pretty much the same. I'm assuming they are...just wondering.
 

SteveM

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I interchange pretty freely, but when I write recipes, I always specify which I used, in case someone wants to do an exact duplicate. Could be the same thought process at work.
 

Brewsmith

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Some extracts are more or less fermentable than others. Knowing the exact extract can help replicate fermentability.
 
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