DME v.s. LME

[westbanger]

I've been using DME, and tried LME for the first time on a "pilsner" style ale that is fermenting right now. I've noticed that DME tends to clump all over the bag due to steam and decided to try LME for the first time.

Is there a noticeable difference in flavor, or OG when using an unhopped LME v.s DME?

 

[Nurmey]

IMHO, DME is superior to LME in flavor. Mainly because it's hard to get super fresh LME.

One little tip I can share is to pour your DME in a bowl before adding it. The wide mouth of the bowl makes it easier to pour without getting those clumps like you do in the bag opening.

 

[blacklab]

Hey Tempe;

-If you're using extract, you should be using DME.
-The issue with all extracts is that boiling them for 60 mins(or more) will almost always result in caramelization(sp?) of the sugars and your beer will most likely end up with a burnt toffee aftertaste.
-To get away from this, you'll want to add the majority of the extract LATE in the boil.
-Search for 'late extract addition' in the Extract thread and you'll find lots of ways to go about this.
-To avoid clumpies, add just a bit at a time and stir a lot.

 

[Bosh]

Yeah if you try adding the DME in late in the boil it clumps up and if you put it in in the beginning it gets caramelized.

What I do since my stove is crappy is put all the DME in a boil, let it boil and then as soon as it boiled I throw it in the fermenter (which I have sitting in the bath tub in cold water). Then I steep the grains and do a 60 minute boil with the hops and then throw that in the fermenter as well, then top off with cold water then let it cool down a bit in the bath tub.

Not exactly state of the art, but it's worked really well for me and has resulted in some very tasty beer. I had a hell of a time with clumping DME before and all my LME batches all tasty funky (almost impossible to get fresh LME in Korea).

 

[BeerSmith]

Here are my thoughts:

- LME is great when it is fresh, but will darken the longer it is stored (and it darkens faster than DME). However it is less prone to oxidization or light since its usually in a can.

- DME stores better as long as you keep it away from light, in a cool dry place. It is less prone to darkening with storage. It can oxidize or harden if stored improperly or for a very long time.

Both LME and DME are prone to carmelization and darkening during the boil. I recently wrote an article on the advantage of a late extract boil - which I personally recommend.

Also, I recommend going with pale extract, even for darker beer styles. You are better off adding color through steeped grains.

Cheers!
Brad

 

[SteveM]

<searches for whip to flog this dead horse JUST a bit more...>

 

[SuperiorBrew]

Clump elininator

 

[Homercidal]

I wisk my DME as I slowly pour it with the heat off. Prevents clumps, and scorching. I've never tried a late addition method, but I might next time. My experience is that my DME batches have turned out much better than my LME batches for flavor. Perhaps it's technique, I dont' know, but they just taste better.

 

[homebrewer_99]

Remove the pot from the heat. Pour in 1 lb at a time and dissolve it all before tossing in the second, third, etc., pounds.

I've been doing late additions and small boils with DME for many years.

 

[Brett0424]

DME has a much longer shelf life and can get you a few SRMs lighter. LME is a lot cheaper and a little darker and gives you a little more extract "twang". Take your pick.

 

[SuperiorBrew]

If I had my choice between DME or Fresh LME I would pick DME for the following reasons:
Lighter colored beer / less caramelization.
Less twang, unless its just my imagination.
You can buy it in bulk and save $ and it keeps great. It;s nice to keep some on hand for starters or if you get a wild hair and want to brew and didn't plan ahead.

I would also do full boils with the late addition if possible for better hop utilization and less caramelization & twang.

Use the largest kettle you have or can get when using DME because its more prone to foaming (or add anti foam) and the extra head space lets you stir/whisk better. I never really had any issues with the clumps, even before I started using a whisk but I always used a 10G kettle.

 

[Jonnio]

I think it boils down to personal perference. I use LME because I am partial mashing and even then it knocks about $5+ off the cost of each batch. Also, because I am partial mashing I don't use enough to get a LME Twang and most of the color of my beer is from the grains.

If your doing all extract a mix is sometimes good. You can use DME for the first addition (since the long boiling is what tends to add to the twang) and do the rest as a late LME addition to save a little money.