Long term storage issues with DME/LME versus all grain

[BrewerDave207]

Hello,

is anyone aware if there are issues related to long term storage of beers brewed with extract versus all grain?

Example: Would a barleywine brewed partial mash with dme be less stable than one brewed with all grain?

DS

 

[devilishprune]

Not that I know of? Essentially, when you brew all grain, you're making the less concentrated form of DME/LME.

In the end it all ends up being more or less the same. You shouldn't have problems with storage.

 

[Germelli1]

Mashing is enzymatically making the sugar and lautering is extracting these sugars.

DME/LME is a concentrated version of what you lauter from a mash in an All-grain brew.

But in terms of general beer storage, higher alcohol and higher hopped beers store longer and are more stable

 

[Revvy]

What do you think extract is that you would think it would be different?????

Lme and dme are just "All Grain" done by the maltser. It's the same process we do when we are making our own wort, just on a larger scale with a longer boil (and with dessication when making it dry) so it's not anything different.

It's the same grain that we use in our mash tuns, and water and heat, nothing more. So therefore your barleywine is going to last just as long whether it was made with extract or with extracting it yourself.