Brulosophy: Fresh vs Old LME

[STMF]

Interesting experiment with fresh vs old LME.
Nothing groundbreaking but more a confirmation of old "facts".

http://brulosophy.com/2017/11/27/the-impact-of-age-on-liquid-malt-extract-exbeeriment-results/

 

[eric19312]

Crazy how dark a 100% pilsner extract beer comes out.

 

[dmtaylor]

This is the best xbmt I've seen in a while. Kudos for finding the right answer with 99.99% confidence.

The preference thing is truly in the eye of the beer holder I guess.

 

[eric19312]

The preference thing is truly in the eye of the beer holder I guess.

I think the preference response would have been different if rather than ask the tasters which beer they liked better handed the ones who detected a difference a BJCP score sheet and asked them to score the beer as a German Pilsner.

 

[Lefou]

Crazy how dark a 100% pilsner extract beer comes out.

That picture is exactly how my first American-style extract lager looked - a light, clear Amber instead of gold.

 

[dmtaylor]

I made a deep copper colored hefeweizen with nothing but weizen LME. Tasted great, but more like a dunkelweizen.

 

[jalc6927]

The key work LME is to add half at boil and the other half later, which is up for debate

 

[Remos112]

The key work LME is to add half at boil and the other half later, which is up for debate

I only ever boiled DME/LME when I need to hop it.
and then as little as possible. So like a 4 liter boil for hops then add 16 liters of water cold water and the rest of the DME/LME. Works like a charm and you'll get as little coloration as possible. All grain is still a lot paler though!

 

[nrjones89]

Old LME is garbage. Take it from somebody who tried to save a few bucks and experimented quite a bit with discounted ingredients...