OK, I asked a similar question some time back and I just came up with the snappy comeback.
Basically I had noticed beers brewed with DME were really bitter when compared to LME.
https://www.homebrewtalk.com/f39/whys-dme-bitter-my-beer-341360/
Everyone in that thread suggested it was something other than the extract. So here's a question: If they're the same, why do some recipes call for a combination of LME and DME? If they're exactly the same, why not just reference one or the other in a recipe?
Oh, and I already know that one has water in it so there's some math to be done when trying to sub one for another. I accept that, but the TASTE is different. At least for the two batches I used DME for. They took much longer to age and were never very good. Bitter. One might assume different brands, but barley is barley right?
Basically I had noticed beers brewed with DME were really bitter when compared to LME.
https://www.homebrewtalk.com/f39/whys-dme-bitter-my-beer-341360/
Everyone in that thread suggested it was something other than the extract. So here's a question: If they're the same, why do some recipes call for a combination of LME and DME? If they're exactly the same, why not just reference one or the other in a recipe?
Oh, and I already know that one has water in it so there's some math to be done when trying to sub one for another. I accept that, but the TASTE is different. At least for the two batches I used DME for. They took much longer to age and were never very good. Bitter. One might assume different brands, but barley is barley right?