We've never used DME but we're planning to add a pound to our recipe to
strengthen it. Do the terms "extra light, light and dark" mean that
they will add extra light, light or dark color? Does it affect the
flavor? Would Extra light affect the flavor less?
Just want to be sure before we add anything because we have a recipe
down that comes out really good, just want a little more body and kick.
any advice, comments or information would be appreciated
thank you

Use The extra light. It will have less overall affect on flavor.

"tessamess" <tessamess67@yahoo.com> wrote in message
news:1135553173.763205.142200@z14g2000cwz.googlegroups.com...[color=blue]
> We've never used DME but we're planning to add a pound to our recipe to
> strengthen it. Do the terms "extra light, light and dark" mean that
> they will add extra light, light or dark color? Does it affect the
> flavor? Would Extra light affect the flavor less?
> Just want to be sure before we add anything because we have a recipe
> down that comes out really good, just want a little more body and kick.
> any advice, comments or information would be appreciated
> thank you
>[/color]

Shouldn't you also point out that it may not entirely ferment? I
thought DME was prone to leaving behind extra sugars.

They said they wanted more body....If it doesn't entirely ferment it leaves
more body. It is just malt extract except it is not in liquid form
<grundlethrop@gmail.com> wrote in message
news:1135882545.746644.37070@g44g2000cwa.googlegroups.com...[color=blue]
> Shouldn't you also point out that it may not entirely ferment? I
> thought DME was prone to leaving behind extra sugars.
>[/color]