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What are the differences - in terms of both final product and actual practice of using - between cans of malt extract and dried malt extract. I've never used dried before. Worth trying?

I'm not sure about the shelf life on dried malt extract but I've read various things that suggest the liquid form doesn't keep brilliantly and also tends to a darker colour. That tin from the back of the shelf at the homebrew store will probably still produce a drinkable beer but not as good as it would have been with a fresher tin.

I've been using a "brew in a bag" approach and supplementing the quantity I can produce with my available boiling pot by adding DME (increasing the gravity, giving scope to dilute it later). However, it is again a bit of a compromise not least because it means that a good proportion of the maltose in my wort comes from unspecified sources rather than the grains I have picked as part of my recipe, and thus I'm working on ideas to avoid any malt extract addition.

Wulf