- Posts: 688
- Joined: 8 years ago
- Favourite Beer: Cold
- Location: Hamilton, ON
I'm changing a couple things...the stock guy recommended using Liquid Malt Extract (LME) instead of dextrose and made a good argument for it.
Basically, he said it will add more body to the beer and less 'cheap booze' flavour that comes from using dextrose.
He also convinced me to get some hops, so I'm going to be hopping my own beer for the first time
Once I'm comfortable with these changes (I've been doing beer kits only at this point) I'm going to try doing a partial mash.
My question is: is there anything I shoujld be aware of (or do differently) when using Liquid Malt Extract instead of dextrose, or is it straight forward and basically the same deal?
My personal preference would be DME over LME, as it is processed under less severe conditions than LME, which will minimize the amount of flavouring added.
The dosage between either LME, DME and Dextrose will be different as well. Palmer's book has information on that.
Also, be aware that malt extract will generate break material when boiled, and that the fermentation of malt extract for priming purposes will often generate a krausen/protein ring around the waterline in the bottle, just like it does in your fermenter. Simple sugars don't have this cosmetic problem and the small amount used for priming will not affect the flavor of the beer. -Palmer said that.
I would say the only thing you want to make sure of is that you get the stock pot or whatever you are doing your boil in, off the stove or heat source before adding the extract. It can scald and burn it pretty fast.