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If it was me, I would definately go with the dry malt extract, and then add steep some specialty grains for bringing up to your specific recipe.Liquid malt extract is great if it is fresh, but it is more susceptible to problems with oxidation / staling than dry malt extract. Sure you can get different types of liquid extract, but with the range of available specialty malts I would rather use a dry for the base and then use some fresh specialty malts and hops to bring it up to the recipe specs.Cheers
If it was me, I would definately go with the dry malt extract, and then add steep some specialty grains for bringing up to your specific recipe.
Liquid malt extract is great if it is fresh, but it is more susceptible to problems with oxidation / staling than dry malt extract. Sure you can get different types of liquid extract, but with the range of available specialty malts I would rather use a dry for the base and then use some fresh specialty malts and hops to bring it up to the recipe specs.
Cheers
