hist-brewing: Greetings!

[PBLoomis at aol.com]

In a message dated 6/13/00 7:51:49 PM Central Daylight Time, 
scabrewer at juno.com writes:

> Reconstitute and boil for 10 minutes 1.25 cups dry malt extract
>  in a quart of water; add this to the bottling bucket like any other
>  priming sugar.  IMO, it gives a quite pleasant mouth-feel. 
>
    I primed two batches with reconstituted DME several years ago, 
and my Lady and I agreed they tasted Off.  A side flavor like bad 
molasses.  My local brew club couldn't taste the problem.  May be
one of those things where only 20% of the populace can taste it, 
but for us it's a no-no.
    Anybody else have this problem with DME?
    Scotti

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