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3/24/2013 -- I am looking for pricing and availability of Pilsen DME. Do you carry it and please provide pricing and availability. I would like to place and order.
Response From Homebrew Heaven: The term "Pilsen DME" is simply light, or extra light dry malt extract. Just a different name for it. The extra light version is often dry malt extract mixed with a portion of rice malt extra (to keep it very light in color).
See the products linked below.
10/26/2012 -- A follow up to my question on 10/24/2012. Is there a wine yeast that would leave enough residual sugars the cider would be sweeter? I looked at Wyeast Labs 4242 Chablis, and it suggests it will leave residuals sugars of 0-0.75%. Any idea whether such a yeast would do well in cider (with yeast nutrient of course), or dramitically change the . . .
Response From Homebrew Heaven: The best choice is probably Cote des Blancs yeast. Providing there is enough sugar in your cider, this yeast will shut down at maybe 11-12 abv. By the way, I wouldn't use the yeast nutrient. You are trying to get it to stop at the right point. Why enourage it?
Another "trick" is to use a little dry malt extract (a pound or two per 5 gallon . . .
7/24/2012 -- how can I up the ABV to about 7% with out changing the taste?
Response From Homebrew Heaven: The quick response is that you can't. Taste will always change with higher alcohol levels...BUT
Raising the alcohol by 1% is a decent compromise. Simply add an additional pound of corn sugar to the boil. It will lighten the color slightly and not change the flavor that much. Using DME (dry malt extract) with do much the same, but adds a . . .
7/5/2012 -- I'll be brewing a Procrastinator Bock Kit and then kegging. I plan on Lagering for approx 8 weeks. Could I / should I use Dark DME when kegging?
Response From Homebrew Heaven: As long as you have CO2 available, I would use that to carbonate your Procratinator.
You could use DME to carbonate, but then you will also be introducing some sediment due to the (re)fermentation in the keg. You would still need CO2 to push the beer anyway.
1/8/2012 -- What can I do with a one pound bag of your HH dry malt extract if I am making your Lazy Boy Amber extract kit? Do I add it all during the brewing process, and if so when?
Response From Homebrew Heaven: You have a couple of options actually.
What I would do is simply add it to the boil when you add the rest of the dry malt and hops. This will add additional body, color and about 1% alcohol to your Lazy Boy.
Alternatively, you could reserve about 1.5 cups the dry malt extract (adding the rest to the boil), and use the 1.5 cups in place . . .
6/28/2011 -- i have made DBB several times and enjoy it very much. i'm interested in adding something to give it a creamier/more body, like Gunniess. what/how much would you recommend?
Response From Homebrew Heaven: Glad to hear you enjoy our Death by Barleywine Kit so much. It's a BIG beer!
Even MORE creamier/more body you say? Hmmm. That takes a little doing.
First, I would prime your beer with dry malt extract instead of corn sugar. Use about 1.5 cups per 5 gallon batch. That will produce a nice creamy head and fine carbonation bubbles.
For . . .
2/22/2011 -- When adding dry malt extract (DME) to Cooper's Cervesa, should the DME be boiled for fifteen minutes? or boil it till the color of the mixture changes to a darker color and not many flakes are showing? I have been adding corn sugar and DME and try to get about six cups total DME and corn sugar.
Thanks for any help
ED
Response From Homebrew Heaven: Boiling the DME for a few minutes will be sufficient. I wouldn't rely on any perceived color change. Even 5 minutes will work just fine.
2/2/2011 -- I'm a huge hop head and will be brewing my first batch of Diamond Knot IPA as my first batch with your stystem. Can you tell me what I can do to make this more of a double IPA (not Imperial)?
Thanks,
Casey
Response From Homebrew Heaven: You must be. It's a hoppy IPA to begin with!
To take it to a Double, simply add about 1 oz of hops to the boil (Columbus preferred), along with one l lb. of LIGHT dry malt extract to the kit.
Links to those products:
http://store.homebrewheaven.com/columbus-hops-p285.aspx
and
http://store.homebrewheaven.com/hh-dry-malt-extract-dme-1-lb-bag-p424.aspx . . .
8/12/2010 -- If I use a combination of Liguid malt extract (hopped) and Liquid malt extract (unhopped) do I still need to use corn sugar when brewing, or can I just add the sugar when carbonating?
Response From Homebrew Heaven: As I understand the question, yes.
If the malt extracts are boiled and then fermented out, then you will need to add corn sugar just prior to bottling in order to carbonate the beer.
It IS possible to use malt extract prior to bottling in place of corn sugar if you like OR forcing CO2 into your beer in a keg (force carbonating). Those . . .
6/19/2010 -- Before the question, I want to thank you for your help. The advice you've given me in the past has been fantastic.
Here's the question. If I want to use DME instead of corn sugar for priming when I bottle, how do I prepare the DME?
Thanks again.
Bob
Response From Homebrew Heaven: Very easy.
Use about 1.25 to 1.5 cups of DME per 5 gallons of beer.
To prepare, it's probably best to boil the DME in perhaps a quart of water (or some of your beer). Just a few minutes will do the trick. After that, let it cool down to 80 deg F or so (not really important) and then GENTLY stir this into your beer. Bottle immediately . . .
5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865
Our toll free order is (800) 850-2739
2/9/2010 -- I made a batch using 2 lbs corn sugar and and 1 lb for carbenation it was good. I was wondering if I would benifit useing dry malt extract instead and if so what kind?
Response From Homebrew Heaven: I'm guesing that you meant one CUP of corn sugar for carbonation...one LB would be wy too much.
We like using DME for priming (carbonation). It provides a little more malt flavor, and makes for a creamy head on your beer. Th drawbacks are that it takes longer to carbonate and you wil see a little more sediment in the bottles.
When usin . . .
8/3/2009 -- i want to use dme instead of corn sugar for priming. how much dme. do i add and do i dissolve and boil in water like the sugar?
Response From Homebrew Heaven: Use between 1 cup and 1.25 cup for a 5 gallon batch. I like to go on the high side, a ful 1.25 cup myself.
Yes, treat DME exactly like corn sugar. Boil in some water first, then add to the main batch, stir enough to mix, and then bottle immediately.
Carbonation will occur more slowly when using DME to prime. It's a more complex sugar . . .
7/15/2009 -- I have used White Pure Cane Granulated Sugar for the additional 2 pounds. Can I use that with this Malt or would you recommend Corn Sugar?
Response From Homebrew Heaven: I would definately recommend using
1) Dry malt extract, or
2) corn sugar
for the additional 2 pounds. Either one will improve your beer. Dry malt extract (DME) will add a richer, malty flavor. Corn sugar will be lighter in color, but not as malty.
For my tastes, I go with malt extract. Especially with an IPA which has lots of hops . . .
6/14/2009 -- What can I use in place of Mr. Beer booster? Do you sell something that would work? I have a can of Witty Monk that I would like to make.
Response From Homebrew Heaven: Plain old corn sugar would work just fine. Here is a link to that product:
http://store.homebrewheaven.com/Product306
Dry malt extract would work too, but it will add more color and flavor to your beer.
6/7/2009 -- New to this... What's the difference between using the dry malt extract (much cheaper) or the liquid malt extract?
Response From Homebrew Heaven: They are fundamentally the same products, it's just that the malt extract syrup has about 20% water content, and the dry malt extract is well...dry.
It is used in different proportions as well. If a recipe calls for 7 lbs of malt extract syrup, you can substitute about 5 lbs of dry malt extract to make the same beer.
3/19/2009 -- In your opinion which is better LME or DME? I've done a few of your kits (they're great!) now I want to try a recipe beer from scratch...
Response From Homebrew Heaven: LME (liquid malt extract syrup) and DME (dry malt extract powder) are exactly the same (in terms of quality), in my opinion.
The only real difference is that LME contains about 20% water. Any recipe can be "adjusted" accordingly to obtain the same starting gravity.
LME can also discolor somewhat with prolonged storage. DME does not. . . .
10/17/2008 -- Some recipes call for malt syrup, some for dry extract. If a recipe calls for 7 lbs of malt syrup but I have dry extract I want to use how much should I use? What is the conversion factor?
Response From Homebrew Heaven: I this case, you would use about 5.5 lbs of dry malt extract.
Use about 20% less dry malt extract compared to malt syrup.
9/26/2008 -- I'm trying to follow a recipe and wanted the equivalent of 7.6 lbs of LME in DME. Would this be about 6 lbs (with a bit left over)? It also states that the SRM should be about 8.0. I was thinking the Amber DME would be the closest, or would the light be closer or a combination?
Thankyou!
Response From Homebrew Heaven: Yes, six pounds would be about right. I would go with the light DME however. OR try 3 lbs of each (light and amber)!
8/26/2008 -- I am working on a recipe that is an all grain recipe and I am trying to convert the quantities of malt to DME, as I don't want to do an all grain batch (just not there yet). In this instance it calls for 15lbs pale malt, and 7.5 lbs wheat malt. How do I convert to DME, and just out of curiosity which DME would you recommend for these malts. . . .
Response From Homebrew Heaven: For this recipe, try using 7 lbs of light DME as well as 3.5 lbs of WHEAT DME. It will be close.
7/22/2008 -- What is the lovibond of the light DME?
Response From Homebrew Heaven: Approximately 1.5 to 3 lovibond
5/16/2008 -- What is the preferred storing method for the DME? What is the shelf-life?
Response From Homebrew Heaven: DME (dry malt extract) is really a pretty stable product.
Dry malt extract should be stored just like grains. As long as the DME is dry, and sealed away from oxygen and moisture, you can buy in bulk, and use it for up to about 1 year. This assumes you keep it away from sunlight and maintain the temperature between 50 deg F and 70 deg F. . . .
1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!
Our address is:
Homebrew Heaven
9109 Evergreen Way
Everett, WA 98204
Here is a video of our shop:
http://www.youtube.com/watch?v=N1a5fKvv8XI
Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will . . .
1/3/2008 -- What does it take to raise the wort density past 1.100? Does more density mean higher alcohol by volume?
Response From Homebrew Heaven: It takes more malt extract (or sugars) to raise the wort density. Once those sugars are fermented, yes, it means higher alcohol content by volume.
3/27/2007 -- yet another question for the thirsty mind. I was wondering what sort of guidelines you would suggest if I were to want to try the kraeusening process. ie... how much wort to save to prime 5 gallons. how long can it be stored in fridge and any other helpful tid bits you could siphon my way.
Response From Homebrew Heaven: Krausening is adding UNfermented beer back into finished beer to provide carbonation.
A simple method of krausening is to thoroughly clean a mason jar or large beer bottles and fill with hot tap water as your wort reaches the end of the boil. Just prior to adding the finishing hops transfer the needed amount of the boiling wort to the jar . . .
3/27/2007 -- when using DME as a primer do you bring to boil with 16 oz of water or just add to luke warm and disolve? On average how much longer to carbonate than with corn sugar at say 60-68 degrees.
Response From Homebrew Heaven: For priming, use about 1.25 cups in 5 gallons. I simply dissolve in hot water (about 16 oz or so). Boiling would certainly work, but I don't see a need to do that.
It usually takes about an extra week (longer than corn sugar) to carbonate your beer at room temperature.
2/17/2007 -- DME to be used as a primer would I use a barley/wheat combo or just the wheat. Also should it be a dark or light, whats the difference in flavor of the outcomes.
This is going to be used in the Red Ale.
Response From Homebrew Heaven: Since there is not a great deal of DME added at priming, it doesn't make too much difference, actually. I would just use about 1.25 cups of light or amber DME per 5 gallons.
11/5/2006 -- I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:
Homebrew Heaven
9109 Evergreen Way
Everett, WA 98204
425-355-8865
Hours are 10-6:30 M-F
and 9:30-5 on Saturdays
Here is a video of the place:
http://www.youtube.com/watch?v=N1a5fKvv8XI
Take a look around!
6/29/2006 -- making the vanilla weizen, can i add dark dme, so the vanilla beer would be creamer, darker, and tasting like vanilla??
Response From Homebrew Heaven: Sure, why not? The only things that limit us are fear and common sense. There is no reason for the former, and I have little of the latter, so it sounds good to me!
3/14/2006 -- If we use DME for priming about how long should we wait if we let sit at room temp about(70 deg)?
Response From Homebrew Heaven: It depends on the type of yeast, but I would try one at about 10-14 days to see if it is fully carbonated. Don't forget to use more DME than you would corn sugar...about 1.25 cups per 5 gallons of beer.
8/11/2005 -- When using the dry malt extract what do you then add to it? Yeast, sugar, what? have never brewed before and I do not know what to order to make a batch of beer. thanks
Response From Homebrew Heaven: Dry malt extracts are used in many ways. Yes, it is mixed with yeast, hops, water etc in many recipes to make a great variety of beers. Dry malt extract is the main ingredient in our Homebrew Heaven Ingredient Kits. I would recommend going that way for your first batch at least. They come with all the ingredients necessary to make 5 great . . .
3/3/2005 -- What grain did you use for the HH DME? Barley? barley/wheat combination?
Response From Homebrew Heaven: 100% barley. Only the wheat malt extract contains wheat (60% wheat, and 40% barley).
3/1/2005 -- What's the difference and advantage/disadvantage of rice malt extract against 100% barley and wheat/barley combination?
Response From Homebrew Heaven: Rice malt extract is VERY very light in color, for making "American style" beers. There is also not much flavor.
1/21/2005 -- If I wanted to use malt for priming, what product would you suggest I use?
Response From Homebrew Heaven: I would use light dry malt extract. Here is a link to a one pound bag:
http://www.nexternal.com/hombre/?Product=424
1/2/2005 -- For the Shamrock Stout kit, if I wanted to use the DME instead of priming sugar, do I need the light, amber, or dark DME?
Response From Homebrew Heaven: Any of those will work just fine. The beer itself is so dark that you won't be able to see a color difference.
8/2/2004 -- how many pounds of dme malt would you need for five gallons of beer. Would you just add water and yeast?
Response From Homebrew Heaven: Most recipes call for 5 lbs or so (depending on style of beer).
The dry malt extract is unhopped, so you would need to add some hops (maybe 2-3oz, again, depending on the style of beer). Typically you boil the malt and hops for an hour, cool down, and THEN add yeast.
2/20/2004 -- What are the advantages of Dry Malt Extract over Liquid Malt Extract? Dry seems that it would be easier to handle and store, but I have always used liquid...is there any reason not to use DME for my next homebrew?
Response From Homebrew Heaven: Absolutely none. It is really the same product, with all the water removed.
Dry malt extract is easier to use and store alright. You can use less, as well, because all the water has been removed. It is about 20% more concentrated than the syrup type, so if you use say 7 lbs of syrup, only about 5 lbs of dry malt extract is required. Saves . . .
10/26/2003 -- Is this the light DME that would be used in place of corn sugar for bottling?
Response From Homebrew Heaven: Yes, it is. For priming, use about 1 1/4 cup for a 5 gallon batch.
9/5/2003 -- Do the dry malt extract products contain amylase enzyme? Could you use these malts to help convert raw grains?
Response From Homebrew Heaven: No, the enzymes have been used/destroyed in the extraction process. They cannot be used to help convert raw grains.
A small amount of amylase enzyme powder will help do the trick.
7/16/2003 -- How many cups of DME are in a one pound bag?
Response From Homebrew Heaven: Approximately 3-4 cups.
7/4/2003 -- How much dme does it take to equal 1 lb. of bulk liquid extract?
Response From Homebrew Heaven: DME is about 20% more concentrated (by weight) than liquid malt extract. So:
0.8 lb DME = 1 lb LME
or,
1 lb DME = 1.2 LME
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