For those that have done hefes via extract and all-grain, can you tell me how much of a difference you've seen (using the same recipe just converted) between them.
Is there German DME or LME available out there....or does it not matter with a hefe....because it's all about the yeast? I'm just curious because Briess and Muntons are the two big ones out there....neither have true German malt...so I was just wondering if you can basically make an extract batch and no one would know if it was extract....and think it's all grain.
Bottom line is taste here for me. Not for it being easier with LME or DME - I was just curious....that and the fact that if Briess or Muntons LME/DME would make a pretty good hefe....then wouldn't their regular grain do as well?
I wish they had a book JUST on hefes....
Is there German DME or LME available out there....or does it not matter with a hefe....because it's all about the yeast? I'm just curious because Briess and Muntons are the two big ones out there....neither have true German malt...so I was just wondering if you can basically make an extract batch and no one would know if it was extract....and think it's all grain.
Bottom line is taste here for me. Not for it being easier with LME or DME - I was just curious....that and the fact that if Briess or Muntons LME/DME would make a pretty good hefe....then wouldn't their regular grain do as well?
I wish they had a book JUST on hefes....