I am just getting into partial mash brewing and I was wondering what the differences, if any, are between using DME vs LME. I've read that it is preferable to use DME because it has more of a neutral flavor but then I also read there's not much difference. For partial mash brewers, what are you preferences? DME, LME or a combo of both? Thank you, Joe
LME tends to be cheaper. If you have a shop that has a fast turn around time, it's great to use. DME is more shelf stable and tends to last much longer before going stale, but is more expensive.
I partial mash and I only use DME. Partly because it doesnt scorch as easily. Partly because it doesnt go stale as quickly. Also because you can get it in 1lb increments since I rarely need 3lbs.
When I PM I typically get LME, I don't care if I have to turn the heat off when I add it. I do use DME from time to time, but usually when buying it in 1 pound volumes. I have had a few situations where my DME lumped up in my kettle and I had to stir it far more then expected. Call me lazy or what ever, but it is my preference. I typically make a recipe around one can and one bag then modify grain to get my OG/EABV.
DME tends to be lighter in color, is easier to measure, and you can precisely dial in the desired OG (I suppose you could do the same with LME, but my tendency was to use increments of full cans to minimize waste). It sticks to anything within 10 feet of the brew kettle in the presence of steam, but, once you get a handle on that, it's much easier to use than LME, in my opinion. It's also prone to clumping, as @Granitebeard observed, but I don't find that to be a major problem. Many people use both - LME to get near the desired OG, then DME to fine tune it.
As Mike made mention in the above post the presence of steam 'encourages' DME to clump. There is a very easy fix to this: add the DME to cold/warm water (i.e., before there is steam) and the DME will more readily dissolve into the water (or wort). Cheers!
DME can clump when hit with a little moisture.. But it also subsequently un-clumps pretty quickly in the boil.
Back to LME...if you pull some wort out of the boil in a large measuring cup, etc. and then mix in the LME it has less tendency to scorch (similar to adding any syrupy substance, eg. honey, maple, etc.) Additionally, if I were using LME routinely, I'd make sure I had some aluminum on the bottom of my kettle.
