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Is there a difference in the "chemical" make up between the two? I am an extract with grains brewer, most recipes call for both LME and DME, why not just use one or the other?
Does still beg the question though....why have LME in a recipe at all!?DME keeps longer and is easier to work with. Easier to measure and seal back up. And it's less prone to dropping to the bottom of the kettle and burning
Does still beg the question though....why have LME in a recipe at all!?
(answer would interest me too!)
One is dry. The other one ages more quickly, turns brown, develops oxidized flavors and generally produces a worse beer. But if you can get your LME fresh, it works just as well as DME and is cheaper. When I do extract, I use DME, it's a superior product unless the LME is very fresh.Is there a difference in the "chemical" make up between the two? I am an extract with grains brewer, most recipes call for both LME and DME, why not just use one or the other?
The only reason I can think of is cost.Does still beg the question though....why have LME in a recipe at all!?
(answer would interest me too!)
I reached my hand down to the bottom once right before boiling
I think LME is easier to work with. DME clumps into a rock in any kind of humidity, and the powder easily goes airborne turning anything it touches into a sticky mess. Several pounds of LME can be heated up in a separate container so that it's more easily soluble when added, and doesn't drop the boiling temperature too far or for too long.Does still beg the question though....why have LME in a recipe at all!?
(answer would interest me too!)
I prefer to work with DME, preferring the cleanup and bit of additional stirring to the flaws of LME, but it's an individual preference.I think LME is easier to work with. DME clumps into a rock in any kind of humidity, and the powder easily goes airborne turning anything it touches into a sticky mess. Several pounds of LME can be heated up in a separate container so that it's more easily soluble when added, and doesn't drop the boiling temperature too far or for too long.
Bit of a derailment here, but what can you use them for in cooking? I love new recipes.I don't brew with either, I cook with them so it's a totally different set of preferences.
In general, DME can be used in place of granulated sugar, and LME for honey, syrup, or molasses. DME makes outstanding pancakes.Bit of a derailment here, but what can you use them for in cooking? I love new recipes.
Mmmmmm, I might now have a reason to buy a can!In general, DME can be used in place of granulated sugar, and LME for honey, syrup, or molasses. DME makes outstanding pancakes.
Semantics, but I agree.I don't brew with either, I cook with them so it's a totally different set of preferences.
LME is yummy over ice cream as well. Might have to try some DME in bread recipes, replacing the sugar.... Maltose isn't as sweet as sucrose so it would affect the flavor.In general, DME can be used in place of granulated sugar, and LME for honey, syrup, or molasses. DME makes outstanding pancakes.