waterse
Well-Known Member
From all I have read here, DME is in all ways superior to LME (maybe a bit messier but that's a neglegible issue) And yet nearly every published extract recipe I read uses about 75% LME and 25% DME. Why the bias toward LME? Does it have any advantages? I have a BYO issue of 150 clone recipes of commercial beers and every single one uses a majority LME. I just brewed Biermunchers blonde using hos all DME recipe and it looks great, nearly spot on color. And I found it easier to use then goopy LME. So what's the best way?