Author Topic: DME vs. LME  (Read 14365 times)

Offline andrew000141

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DME vs. LME
« on: May 08, 2012, 07:25:11 PM »
DME lasts longer than LME. LME can darken over time. Is there any pro to using LME over DME? Just a question that came to my mind while messing around in beersmith
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Offline bigchicken

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Re: DME vs. LME
« Reply #1 on: May 08, 2012, 08:09:42 PM »
LME is cheaper. I'd buy DME every time if it wasn't more expensive than LME.
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Offline garc_mall

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Re: DME vs. LME
« Reply #2 on: May 08, 2012, 08:12:37 PM »
LME is cheaper. I'd buy DME every time if it wasn't more expensive than LME.

remember, you are paying for that 20% water.
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Offline andrew000141

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DME vs. LME
« Reply #3 on: May 08, 2012, 08:18:49 PM »
At my local store LME is more expensive
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In Kegs:
Saison
Irish Red
Thanksgiving Cider
Rye Pale Ale
IIPA
Ayinger Maibock clone
Moose drool clone

Bottles:
Mead

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Offline euge

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Re: DME vs. LME
« Reply #4 on: May 08, 2012, 09:39:18 PM »
At my local store LME is more expensive

At mine the DME is twice the price.

Anyway, DME tends to be more fermentable than LME. And it keeps better. Both LME and DME have their handling characteristics. Right now due to the price and the extreme freshness of the LME I'm willing to use that over the DME.
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Offline madscientist

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Re: DME vs. LME
« Reply #5 on: May 09, 2012, 05:58:51 AM »
I'm a fan of DME, but i've used both with no bad effects.  DME allows me to have a little bit more control over the color of my beer than LME, especially since I have an electric stove.  And DME seems a bit easier to deal with.  Just my opinion though.  Regarding the freshness of LME though, if I have 3.15lb of Munich LME in my fridge, and it's been there since February, is it still OK to brew with or should I just eat the cost.
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Offline hokerer

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Re: DME vs. LME
« Reply #6 on: May 09, 2012, 06:05:51 AM »
And DME seems a bit easier to deal with.  Just my opinion though.

Back when I handled DME, I thought the exact opposite.  That powdery crap stuck to everything and everywhere except where I actually wanted it to go.
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Offline a10t2

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Re: DME vs. LME
« Reply #7 on: May 09, 2012, 06:20:48 AM »
NB sells LME for $2.22-3.17/lb. At 37 point-gal/lb, that's 6.00-8.57 cents/point-gal.

DME is $2.70-4.99/lb. At 43 point-gal/lb, that's 6.28-11.60 cents/point-gal.

Regarding the freshness of LME though, if I have 3.15lb of Munich LME in my fridge, and it's been there since February, is it still OK to brew with or should I just eat the cost.

It should be fine.
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Offline alcaponejunior

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Re: DME vs. LME
« Reply #8 on: May 09, 2012, 06:31:13 AM »
I find LME easier to work with and about a buck cheaper per pound.  I have used both but haven't brewed enough to have a strong opinion on which is better for the final product. 

Offline erockrph

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Re: DME vs. LME
« Reply #9 on: May 09, 2012, 06:57:18 AM »
NB sells LME for $2.22-3.17/lb. At 37 point-gal/lb, that's 6.00-8.57 cents/point-gal.

DME is $2.70-4.99/lb. At 43 point-gal/lb, that's 6.28-11.60 cents/point-gal.

Thanks for this. Good analysis, definitely reassuring that I'm not throwing a much money away by using DME instead of LME.

For me, I don't mind if a recipe kit from a big online shop uses LME, but I generally prefer DME. I like to tweak my own recipes and do smaller batches, so it's easier to use DME. I don't feel like I'm locked into using a full package or else it's wasted.

I just hate that it seems to get all over the place. I always end up getting some on the hot burner that I just slid my BK off of. Thanksfully, it cleans up easily off my glass cooktop.
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Offline andrew000141

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DME vs. LME
« Reply #10 on: May 09, 2012, 08:29:56 AM »
At my store it's 3$ for a lb of DME and 13$ for a 3.3 lb can. So I thought it was weird that anyone would use LME because I assumed DME was cheaper in general.
Fermenting:
Cherry melomel

In Kegs:
Saison
Irish Red
Thanksgiving Cider
Rye Pale Ale
IIPA
Ayinger Maibock clone
Moose drool clone

Bottles:
Mead

Keep your nose out of trouble and no trouble will come to you

Offline euge

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Re: DME vs. LME
« Reply #11 on: May 09, 2012, 09:12:54 AM »
At my store it's 3$ for a lb of DME and 13$ for a 3.3 lb can. So I thought it was weird that anyone would use LME because I assumed DME was cheaper in general.

That is probably a Muntons can which is expensive. The bulk extract is what we are talking about.
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Offline Joe Sr.

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Re: DME vs. LME
« Reply #12 on: May 09, 2012, 09:37:32 AM »
I only use DME and I buy it in bulk (50 lb bag or 55 lb.).

I've never done the direct comparison, but I always thought it was cheaper.  The 3.3 lb cans are VERY expensive.

I prefer the DME because it's lighter in color and I feel like I have more control with it.  It's my base for all my beers and I adjust body, color, etc. with 5lbs or so of grain.

It's been years since I've done a LME batch, but I do believe that with some of the fresh extract out there you could make a very good all extract batch with LME.  I think there's more variety available, including rye extract, so that's a definitely a benefit.
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Offline kylekohlmorgen

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Re: DME vs. LME
« Reply #13 on: May 30, 2012, 09:16:16 AM »
I only use a little extract at a time (to bump up a few points or make starters).

The lid sticks on LME if you're not careful. DME is also easier to dose out, esp. by weight.

Is it just mean, or does DME taste fresher?
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Offline bboy9000

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Re: DME vs. LME
« Reply #14 on: June 08, 2012, 12:37:43 PM »
I recently listened to an old podcast of Basic Brewing Radio from August 25, 2005.  James Spencer interviews Bob Hansen from Briess Malt & Ingredients Co. about malt extracts.  Very informative.  LME does usually darken beer compered to DME but will stay fresh as long as it is stored in a cool, dark area (as you know some extracts come in plastic bottles which let light through).  DME does have alonger shelf life though.  In the interview they get into the difference as to how each type of extract is produced.  Find it on ITunes or use the link below:

http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2005

Brian
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