DME late addition

beerbelay · 04-12-2009, 04:46 AM

How does one add DME as a late addition? I guess the question is pertaining to Palmers book and the reference to hot side aeration. If I was to add DME at 15 min. or flameout I would have to stir or wisk it in. Is this something to worry about, is there a way around this to still retain the best hop utilization or is this nothing to worry about?

Figbash · 04-12-2009, 05:19 AM

If you add the DME slowly while stirring it'll readily dissolve. It doesn't need to be "whisked in". I've been adding 2/3 of my DME at flameout for quite a while now with no ill effects.

Tom

**Nurmey** · 04-12-2009, 05:28 AM

Hot side aeration isn't really something that home brewers have to worry about. Whisk or mix it in with no worries.

beerbelay · 04-13-2009, 09:57 PM

Thanks. My first late addition of DME and didn't want to ruin this batch of celebration ale

Thumper · 04-14-2009, 01:04 AM

Quote:

Originally Posted by Figbash

If you add the DME slowly while stirring it'll readily dissolve. It doesn't need to be "whisked in". I've been adding 2/3 of my DME at flameout for quite a while now with no ill effects.

Tom

+ 1 on this technique. I have started doing this lately as well. I don't have any issues getting it to dissolve.

CATFISHER74 · 04-29-2009, 04:19 PM

I thought it was add the LME late and the DME at the beginning.

**Brewham** · 05-17-2010, 03:46 AM

So with late addition - what happens to the "hot break." Do you still boil until it comes or do you forget about it?

**Yooper** · 05-17-2010, 01:16 PM

Quote:

Originally Posted by Brewham

So with late addition - what happens to the "hot break." Do you still boil until it comes or do you forget about it?

You shouldn't get much hot break with extract anyway- it's already been processed by the manufacturer. Don't worry about it.

I am a believer in adding the extract at flame out, so I wouldn't boil it at all. Many add it at 15 minutes, but I found that it stops the boil. So, I started adding it at flame out and it's still plenty hot enough to pasteurize the extract. Not having a hot break isn't an issue at all.

**Brewham** · 05-17-2010, 06:24 PM

So here's a variation on the question. How does a short boil effect the hops?

Short boil means less hop bitterness but lower specific gravity of the boil means more hop absorption. How do the two reconcile? Do you use the same amount of hops or how do you adjust? Could you just put the hops in with the water (maybe stepped with grain - maybe not) and let that boil for 45 minutes and then add the extract for the last 15 minutes?

**Yooper** · 05-17-2010, 06:40 PM

Quote:

Originally Posted by Brewham

So here's a variation on the question. How does a short boil effect the hops?

Short boil means less hop bitterness but lower specific gravity of the boil means more hop absorption. How do the two reconcile? Do you use the same amount of hops or how do you adjust? Could you just put the hops in with the water (maybe stepped with grain - maybe not) and let that boil for 45 minutes and then add the extract for the last 15 minutes?

A short boil definitely affects the isomerization of the hops. A full boil (or less dense wort like with late extract addition) increased the hops utilization. I use software to help with figuring the IBUs. You can boil for 45 minutes if you want- just adjust the hopping accordingly. I like to go with 60 minute boils all of the time- it gets about the "max" out of the hops. A boil longer than 60 minutes doesn't get much more in the way of IBUs from the hops, while a shorter 45 minute boil will get quite a bit less. Like I said, software helps tremendously with the actual figuring of it. It's not a linear calculation, so it's easiest to have the software help with it.