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I am making a number of assumptions in what I am about to query. Please feel free to point out my ignorance whenever it shows!

The question is:

Is there a fundamental difference in the final product between the use of dried or liquid malts?

My understanding of this is that dried malts are ...

Thanks anyway.
I think I'll start a new thread on this point . It will give me an opportunity to go into nerd mode.

Is there much difference between dry and liquid malt in this situation?

Yes I read that about 30 seconds after I posted. Wish I had clicked over the next page.
My main concern is what fermentables to use. I don't really know what effect the different sugars have on the final result. Looking at your recipe I think I might end up with lolly water if I use the dextrose

Hi everyone,

This is my first post so sorry if I don't get everything right.

I am looking to make a nice Lager (Its bloody cold here at the moment!) and was looking for some advice on the recipe. My ideas went along the lines of;

1 can Cascade Golden Harvest Lager
500g Dextrose
500g Light Dry ...