NHAnimator
Active Member
I have only made 1/2 dozen batches and have always used dry yeast. I have never made a starter, but may need to do that as I will probably making some beers with an OG of +1.040.
I'm a little confused about the use of a DME. I was contemplating picking up a package Munton's extra light and keeping that on hand.
Questions:
Will it affect the flavor of the beer? I've read that as long as I don't go darker on the DME than what's in the beer, it shouldn't be an issue.
Is the DME used in a starter such a small amount that I should just take it from the recipe if possible? And if I'm using a LME (and therefore must get the DME from outside the recipe), does that make any difference? I don't want to put too much extract in.
Thanks in advance. Appreciate the help on this board.
NHAnimator
I'm a little confused about the use of a DME. I was contemplating picking up a package Munton's extra light and keeping that on hand.
Questions:
Will it affect the flavor of the beer? I've read that as long as I don't go darker on the DME than what's in the beer, it shouldn't be an issue.
Is the DME used in a starter such a small amount that I should just take it from the recipe if possible? And if I'm using a LME (and therefore must get the DME from outside the recipe), does that make any difference? I don't want to put too much extract in.
Thanks in advance. Appreciate the help on this board.
NHAnimator