BeerBorg

Sorry if this has been covered before, but why would you use LME over DME or vice versa?

LME can go bad after a while, but DME lasts longer. LME mixes easier, DME you have to stir it into water and can clump a bit. It takes a little bit less DME than LME because of the water in LME.

That's the differences I know of. OH and DME is cheaper usually than LME.

I use both, but am leaning towards more DME.

Monty

+1 to Monsteroyd's comments...

I'll add...

The ratio is about 1.1 pound LME = 1.0 pound DME, so not too much difference there...

Basically I'm buying three pound bags of DME or 3.3 pound canisters of LME.

Storing DME = Cool, dry place, no direct sunlight.

Storing LME = Unopened, same as DME, opened?... Float a little whiskey or vodka on top of the LME, seal and refridgerate.

In either case, the stuff can last a long time... Just be aware that LME tends to darken a bit when stored for long periods.

For me, (at my LHBS), I get Briess or Muntons and the price delta between LME and DME is minimal.

One other thing... Have not seen Munich or Rye DME yet, but they are available as LME.

Could be a regional or local preference. Locally to me, the Briess LME is always cheaper; bulk LME @ $2.25/lb, DME @ $9.50/3lb bag.

A lot of it is personal preference. I prefer DME, because it's easier for me to store whatever I don't use. I vacuum seal it, label it, stick it in the fridge, and it'll last forever.

Another difference to keep in mind is that there isn't a direct conversion from DME to LME (and vice-versa) when it comes to recipes. Since pretty much all of the water has been removed from DME, you don't need as much of it to equal the same amount of LME. I know there's a conversion chart somewhere, but keep in mind that if a recipe calls for 1 pound of DME, you'll need slightly more LME to get the same Specific Gravity. This is why LME is sold in cans that are something like 1.3 pounds (don't quote me; I don't know the exact number, but it's more than the standard pound that DME is sold by, and it equals a pound of DME).

I use LME mostly and will say that if you don't need the whole container (a few ounces from a one pound or half of a three pound) it is a sticky mess to measure out.

But I have a problem with using DME because it is like cinnamon, almost lighter than air, and as soon as I open a package it either starts to clump from absorbing moisture or floats out of the bag as a fine cloud depending on the humidity.

There are going to be supporters of both and you will have to experience using them yourself to decide.

Extract brewers often use both. In order to achieve a proper pre boil gravity when the bulk of the fermentables come from a late extract addition of 2 or 3 pounds of LME some use the DME added after a grain steep or partial mash to improve optimization of the hop boil.

If you aren't doing long hop boils and just bulking up HME batches you should be able to "play" with both and see how you like them.

Home brewing offers a lot of opportunity to experiment without going mad scientist.

As BB stated use the DME to get the gravity for your hop boil add LME and/or HME at flame-out. You do not need to boil either. LME will darken when boiled. You will lose the flavor profile of the HME if you boil it. I keep DME on hand because I find more versatile than LME. Starters, carbing adding to the wort if my pre-boil gravity is low