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What's the latest and greatest meathods using Light Malt Extract? I did UTFSE and covered a lot of material. Most of it seemed old and not quite compatible with what I have on hand. What I do have on hand is an old bag of brewers LME and various other forms of sugar which differ from dextrose.
Does anyone use straight LME? Anyone ever try using MEA (Malt Extract Agar) as a liquid media?
I can't wait to use the new magnetic stirrer Thanks for your patience and knowledge
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Happiness never decreases by being shared. - Prince Gautama Siddharta, the founder of Buddhism, 563-483 B.C.
I don't have personal experience but I was just advised by another member to use LME for LC:
Quote: todlow said: I don't recommend sugar based LCs...just grab some (Extra) Light Malt Extract (dried) & use that. 1g per 600mL of water or .667g per 400mL of water...
Also, you need a GE hole on those lids or other wise you're going to have to use a syringe filled w/ poly to take out the solution, as it will form a vacuum in the jar & you won't be able to pull the LC out...