[erockrph]

There is at least one LME you can’t get in DME form. That is Briess Munich. That one is 50/50 Munich/Pils malt. I think some of the recipes will benefit from Munich malt. If you see Munich in the book’s all grain version you might try to use it in the extract version.

Another place to consider LME is when you want to use continental malts. William’s brewing has several LME varieties based on European malts.

Actually, you can:
https://wineandhop.com/products/munich-dry-malt-extract-dme-3-lb-us-briess

[denny]

Didn't even think of using DME.

Denny is correct.  DME is almost always less oxidized than LME.

I'd go further than almost...I have never experienced oxidized DME.  I don't know if it's even possible.

[tommymorris]

There is at least one LME you can’t get in DME form. That is Briess Munich. That one is 50/50 Munich/Pils malt. I think some of the recipes will benefit from Munich malt. If you see Munich in the book’s all grain version you might try to use it in the extract version.

Another place to consider LME is when you want to use continental malts. William’s brewing has several LME varieties based on European malts.

Actually, you can:
https://wineandhop.com/products/munich-dry-malt-extract-dme-3-lb-us-briess

Awesome. Thanks. I had just looked and morebeer and they didn’t have it so I assumed no one did. That’s good for extract brewers.

[Drewch]

Didn't even think of using DME.

Denny is correct.  DME is almost always less oxidized than LME.

I'd go further than almost...I have never experienced oxidized DME.  I don't know if it's even possible.

Why is LME so common, then?  I see it all over the place, especially in recipe kits.  (I ask out of genuine curiosity, not contrarianism.)

[jeffy]

Didn't even think of using DME.

Denny is correct.  DME is almost always less oxidized than LME.

I'd go further than almost...I have never experienced oxidized DME.  I don't know if it's even possible.

If you keep a bag around long enough, extra pale malt extract turns into a light brown brick.

[denny]

Didn't even think of using DME.

Denny is correct.  DME is almost always less oxidized than LME.

I'd go further than almost...I have never experienced oxidized DME.  I don't know if it's even possible.

If you keep a bag around long enough, extra pale malt extract turns into a light brown brick.

I have a bag that's been open for 2 years and haven't noticed that.

[denny]

Didn't even think of using DME.

Denny is correct.  DME is almost always less oxidized than LME.

I'd go further than almost...I have never experienced oxidized DME.  I don't know if it's even possible.

Why is LME so common, then?  I see it all over the place, especially in recipe kits.  (I ask out of genuine curiosity, not contrarianism.)

 

Good question.

[jeffy]

Didn't even think of using DME.

Denny is correct.  DME is almost always less oxidized than LME.

I'd go further than almost...I have never experienced oxidized DME.  I don't know if it's even possible.

If you keep a bag around long enough, extra pale malt extract turns into a light brown brick.

I have a bag that's been open for 2 years and haven't noticed that.

The local liquor store chain sold me a dozen kits that had been on a shelf at the top of the wall for who-knows-how long.  I think I gave him $10. I tried brewing with one or two of the bricks, which never fermented at all.

[Saccharomyces]

I think so too that's why I'm going to do it. Short of a long story I'm s tradesman but my ankle won't last the next 25 years of my career. I'm a pretty good cook, especially southern BBQ. I hope to open a small BBQ and beer shack. It's something our small town is missing.

I am assuming by 25 years to go that you are in your forties.  Back in the mid-nineties when I was in my mid-thirties, I was seriously considering attending the Siebel long course and moving into brewing.  There are days when I kick myself for not making that move.  That being said, there are a lot of extract brew pubs. I was a partial mash brewer before I moved to all-grain.  Good beer can be made using extract and partial mash.  Will it be the best one has ever tasted, rarely.  A good extract or partial mash recipe is Rocky Racoon's Honey Crystal lager.  There is something about that recipe that belies the fact that is made from extract.

[Oiscout]

I'm 35 currently lol

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[Steve Ruch]

Didn't even think of using DME.

Denny is correct.  DME is almost always less oxidized than LME.

I'd go further than almost...I have never experienced oxidized DME.  I don't know if it's even possible.

Why is LME so common, then?  I see it all over the place, especially in recipe kits.  (I ask out of genuine curiosity, not contrarianism.)

It's easier (cheaper and quicker) to produce.

[denny]

I'm 35 currently lol

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just about 1/2 my age

[Steve Ruch]

I'm 35 currently lol

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just about 1/2 my age

When are the 30 somethings going to wise up and take everything us more mature fellas say as gospel?

[denny]

I'm 35 currently lol

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just about 1/2 my age

When are the 30 somethings going to wise up and take everything us more mature fellas say as gospel?

 

[Oiscout]

I was always taught that when on the job if you don't know how to do something, find the most grey haired and wrinkly faced old timer you can find and Ask him. He will probably know the answer and if he walks with a limp even better.

That teaching moment has proven true 90 percent of the time.

I also am afforded the luxury of a somewhat earlier retirement than some of my un-organjzed counterparts in industrial construction and the electrical industry

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