Pages: 1
DME vs. LME
ok is there a benefit of DME versus LME? As far as flavor or quality goes?
The only benefits that the LME has over DME is that it increases your boil volume and it is not flammable. Otherwise, DME can be stored longer and is condensed so that less by weight is needed.
When LME is fresh its better then DME as far as taste goes. Problem being, getting super fresh LME is difficult. If your only source of LME is in those standard cans (3.3lbs) then you have no idea how fresh it is.
As a result the storability of DME, in my opinion, makes it superior to LME in most all applications.
I have found very few sources near me where they "serve" LME out of a 55 gallon drum. If you find a place that does it that way, then maybe they have a high enough turnover to consider that LME very fresh.... But I'd always ask when the drum was delivered. And to look for the manufacture date on the drum.
I don't find any real difference in the taste, assuming the LME is fresh.
The reason I prefer LME is that, I do a late addition, and when you put it into the boil it doesn't clump up in the wort or the container from which you pour it.
As far as getting fresh, I would think that high volume on-line suppliers would be your best bet.
For example, Midwest Supplies claims-
"Our inventory is huge. Rarely will you find that we are out of an homebrew or wine making product.
Our malt extract, hops and yeast arrive weekly, guaranteeing freshness."
Northern Brewer's Pilsner LME is top notch ferments well and is very fresh...at least the couple times I have gotten it. Made a Belgian Pale that tasted as good as an all grain version of the same beer. It was very hard to tell the difference and I was impressed.
andrew jensen wrote:
Northern Brewer's Pilsner LME is top notch
that tasted as good as an all grain version of the same beer.
Never thought about it, but when they create the extract version of pilsner, does that drive away all of the chance for DMS, or is that still a possibility with using the extract? I would think the processing would eliminate risk and make it easier to work with than the grain itself. A tremendous plus if the flavor can be produced the same.
thirsty wrote:
andrew jensen wrote:
Northern Brewer's Pilsner LME is top notch
that tasted as good as an all grain version of the same beer.Never thought about it, but when they create the extract version of pilsner, does that drive away all of the chance for DMS, or is that still a possibility with using the extract? I would think the processing would eliminate risk and make it easier to work with than the grain itself. A tremendous plus if the flavor can be produced the same.
I'm no expert, but I believe that when they create the extract, they boil it far longer than is necessary to drive off DMS.
as far as the original post, I like dme for ease of storage, and shelf life. I've used Briess LME from Midwest Supplies and had good results, as well though. I would probably stay away from the pre-hopped LME, if you have a choice though. That will give you more control over the bitterness and hop character of the beer.
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|