3/17/2016 – Do you have 100% Barley dry malt extract?
Response From Homebrew Heaven: Yes, we do. We have 1 lb, 3 lb, 6 lb and 50 lb bags available in light, amber and dark. All are 100% dry malt extract.See links below.
6/1/2014 – I have two 1 lb bags of Dried Malt Extract. one of Briess Golden Extract and one of Briess Bravarian Wheat. If I'm going for a light summer type ale, which one would I add at the beginning and would I then be able to add another half of the other bag close to the end of the boiling process?
Response From Homebrew Heaven: It is always better to add your malt extract at the beginning of the boil You get a better breakdown of the malt that way. No benefit from adding late in the boil.
2/24/2014 – I would like to split this into two mr. beer size batches. would one pound of lme suffice in place of sugar? I thought about using an extra light or pilsen lme in one batch and maybe a light in the other to see how they compare. is one pound per batch good or should I bump it to 1.5 per batch?
Response From Homebrew Heaven: One pound should do it nicely.For convenience, I would use dry malt extract. We sell it in one pound bags. If you want to keep it very light in color, our dry rice extract would also work just fine.
2/12/2014 – Does DME contain amylase for converting starches like the malt or are they denatured in the process?
Response From Homebrew Heaven: Dry malt extract has already gone thru the conversion process and is, in effect, malt sugar. No amylase is necessary.
10/28/2013 – Will there any noticeable difference in flavor between light, amber, and dark DME?
Response From Homebrew Heaven: Yes. Amber and dark DME are made from a combination of grains, such as 2-row, 6-row and chocolate. Maybe even a little toasted malt. As you might expect, these additions add a little "chocolaty and toasty" flavors. Depending on how much DME is used it can be quite noticeable.
7/3/2013 – Is the HH Dry Malt Extract you sell unhopped?
Response From Homebrew Heaven: Yes. All of our dry malt extracts are unhopped.
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). We call it American Style DME.See the products linked below.
3/6/2013 – Is there any difference in flavor between light, amber, and dark DME?
Response From Homebrew Heaven: Yes, some. The amber and dark dry malt extracts have a more "roasted" flavor due to the addition of roasted grains (usually chocolate malt and/or roasted barley) prior to mashing.
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 – With the West Coast Blonde kit, 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...BUTRaising 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 bock beer 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 Bock. 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 helpED
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
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) 355-8865Our toll free order number is (800) 850-2739
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 . . .
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
7/14/2008 – can i use dme to prime my beer? if so what would you suggest dme or dextrose?
Response From Homebrew Heaven: Yes, absolutely. DME makes for a nice creamy head, and is especially good with stouts. Use about 1.25 to 1.5 cups per five gallon batch.
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. It's sworn enemy is water and moisture.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 . . .
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 Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
9/28/2007 – I want to use un-pasteurized cider to make a hard cider, What kind of sulfite should I use before fermenting? I have also made mead before and used a nutrient packet with the yeast, would I need something similar for the cider making? Also, What kind of alochol content can I expect with a hard cider?
Response From Homebrew Heaven: First, consider if you NEED to. If it's freshly pressed you may not need to.Use the recommended amount of potassium bisulfite to "sterilize" before fermenting. Add it at least 24 hours before you put in the yeast, and leave it uncovered for that time. Stir well before adding yeast to drive off any remaining sulfite.A little yeast nutrient . . .
6/6/2007 – Hi, I am considering ordering your Shamrock Stout, however I have brewed it before (it was really good!) and I want to try something different. I have been reading about adjuncts on your website, and I was thinking about buying lactose and flaked oats for a "milk (sweet) and oatmeal" flavor on top of the regular Shamrock ingredients. Furthermore . . .
Response From Homebrew Heaven: Heck yes! About 1/2 lb of each (lactose and oatmeal) makes for a nice sweet oatmeal stout. The Wyeast Irish Ale #1084 would be a good choice for this brew. It is the Guiness strain of yeast. The light DME for priming will also add a creaminess to your brew, which just seems right for this beer. Use about 1 to 1.25 cup in 5 gallons for . . .
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 or two, or three(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.
1/31/2007 – I'm interested in purchasing pale malted barley. I would prefer to use an extract versus using grain brewing. It appears that the pale malt extract syrup would be the appropriate extract. I prefer using dry extracts. Which of the DME's is equivalent to this extract syrup?
Response From Homebrew Heaven: Usually, the term "pale malted barley" refers to grain, like 2-row. Malt extract is what is made FRoM it. For a dry malt extract, that would be our HH Dry Malt Extract - Light. Here is a link to that category.
12/8/2006 – i orderd the shamrock stout and i was wondering if i could set aside 1.25cups of DME from the kit to prime the bottles. or do i need to add the whole package to the boil. thanks dave
Response From Homebrew Heaven: You could do that, but be sure you don't get any hop pellets mixed into your priming DME. Frankly, I would just get some additional DME for priming purposes.
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 Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
9/1/2006 – I want to use DME instead of corn sugar to carbonate my barley wine. I lost the directions. How do I mix and use DME for carbonation? The barley wine is is two seperate 5 gallon batches.
Response From Homebrew Heaven: Use about 1.25 to 1.5 cup in each 5 gallon batch. Dissolve well in a little hot water (or beer) before adding to your batch, and cap immediately.
7/17/2006 – I just ordered the Shamrock Stout. I'm limited where I live to beer supplies and am wondering are bottle caps included?Also, is there a way of tweaking the recipe to more of a Russian Imperial?Add more brown sugar for extra 'buzz' and that's it?
Response From Homebrew Heaven: No, sorry, bottle caps are not included with the Shamrock Stout. Just the ingredients. Many people keg their beer, and have no need for bottle caps.For an imperial stout, I would add about 1 lb. of additional dry malt extract, and perhaps another 1/2 ounce of hops as well. If you like it kind of "creamy" you can add about 1/2 lb of oatmeal . . .
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.
9/4/2005 – Are these DME's hopped? Or would I need to get hops to put in it. Otherwise I would assume all is needed is this package and yeast?
Response From Homebrew Heaven: No. All of our dry malt extracts (DME's) are unhopped. You will need some hops, and yeast (as well as water) to make beer.
4/16/2005 – When you use DME to carbonate the beer, how do you get it dissolved without a lot of stirring,(which would not be good for the beer)?
Response From Homebrew Heaven: One way is to boil about 12-16 oz of water (or beer) and dissolve your dry malt extract into that (use about 1.25 cups for a 5 gallon batch). After it is dissolved, it can be gently stirred into the main batch.
3/28/2005 – i have a recipe for Whistlers Scottish spring ale and it calls for 10 lbs of liquid dark extract, can i substitute a dry malt (and how much) or which liquid extract do you recomend??
Response From Homebrew Heaven: Yes, you can substitute dry malt extract for liquid (syrup) extract. 8 lbs of dry malt extract is equivalent to 10 lbs of liquid extract.
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).
2/4/2005 – tomorrow i plan on brewing some shamrock stout .1)i will be using the liquid yeast should i activate it tonite?2)in the product descriptions they say 5 gallons or more.if i wanted to have an end product of 7 gallons and used the appropriate 8 gallon boil would this have any adverse effect on alcohol content or taste?
Response From Homebrew Heaven: 1)Yes, activate it tonight.2)Yes, your beer will be "watered down" by approx 30%, so your alcohol level will be lower. It will still taste just fine, however. To maintain the same alcohol level, you would need to add more dry malt extract (maybe a pound) to the boil.
2/1/2005 – Where can I buy the hops to brew the beer? I live in Plainview, Texas....would love to brew my own. But, I need the ingredients to brew it. will buy your equipment, so....where can I buy the goodies to brew it?
Response From Homebrew Heaven: Right here! We have a large selection of hops, yeasts, grains and everything you need in the way of ingredients. Here is a link:A good way to get started is to choose one of our ingredient (recipe) kits. They get you started the right way!
1/30/2005 – If light DME is used for priming instead of dextrose, does it impart more flavor, body or S.G to the finished beer? How would you reccomend adding it, dry or already dissolved? What is the procedeure?
Response From Homebrew Heaven: Yes, all of those things. You should mix about 1.25 cups with some water (or beer) prior to adding it to your main (5 gallon) batch. Stir gently and bottle immediately.
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:
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.
11/19/2004 – How do I increase the alchohol content without the cider taste?
Response From Homebrew Heaven: By adding more dry malt extrct.
11/6/2004 – I cannot find malt, liquid, powder, (organic) or whatever making for making my homemade bagels,,,do you have it???
Response From Homebrew Heaven: Probably the most convenient form for you is dry malt extract. We have it. We also have liquid malt extract.links provided
10/5/2004 – I understand DME is 20% more concentrated than LME, but what are the percentages to an all grain batch.
Response From Homebrew Heaven: That percentage is more difficult to determine. Some brewers are very "efficient" when doing all-grain brewing, and get higher extraction that others. Generally speaking, they get 60-90% of the available malt sugars from the grain, but that varies widely. Different equipment, different brewers/techniques, different temperatures, different . . .
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.
6/28/2004 – I am looking to buying Malt extract in powder form.Do you have this product?
Response From Homebrew Heaven: Yes, we do! Here is a link to the Dry Malt Extract category:
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 no reason not to use DME. 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 . . .
2/19/2004 – In the directions for a pale ale you refer to "DME" as a sub for priming sugar, however, a search for "DME" returns "American Style Dme", a bulk malt extract. Am I not reading something correctly or is there a another form o/style of DME? I want it for bottling, what should I be looking for?
Response From Homebrew Heaven: Ooops. We should have defined that. DME stands for dry malt extract. It is available in light, amber, dark and even wheat. See below for a link to the Dry Malt Extract section of our website.For bottling purposes, light DME is probably best. Use about 1.25 cups per 5 gallons for priming (carbonation).
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.
9/26/2003 – Do you use the same amount of DME as you would corn sugar? Does the substitution of DME for priming change the finished charactistics of the beer in any way?
Response From Homebrew Heaven: No. For priming your beer, you should use either 1.25 cups dry malt extract or 3/4 cup of corn sugar. The carbonation from dry malt extract appears to have a smaller bubble size, and produce a "creamier" head that will corn sugar. Using dry malt also will take a little longer for your beer to develop full carbonation.
9/26/2003 – Some homebrews I have tasted seem to have "larger" CO2 bubbles than bottled beers. Is this the result of using priming sugars? Is there any type of priming sugar or technique that will minimize the size of the bubbles?
Response From Homebrew Heaven: Some sugars are known to produce larger bubbles, especially table sugar. Corn sugar works nicely, but using dry malt extract seems to produce the smallest bubbles in bottle-conditioned beer.Another way is to force carbonate your beer in a keg, using a kegging system.
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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