StallionMang

Recipes 

The other night, I brewed an IPA using DME, and I decided to save 4 of the 7 lbs. until the last 5 minutes of the boil. However, I ran into an issue. 5 min. was not nearly enough time to get all that DME dissolved. It was in big clumps that were difficult to break up. So after flameout, I put the brewpot into an icebath and continued to stir the wort to make the DME dissolve. It took me the full length of the cooling time to get every last bit dissolved.

The thing that worries me is that I was stirring pretty vigorously at times, and I read in Palmer's book that you don't want to expose the wort to too much oxygen until the temp is below 80 F. Otherwise, oxidation can occur, and the final product can end up tasting either like "wet cardboard" or "sherry". So he recommends stirring very gently in a circular motion.

What do you guys think? Does my beer stand a chance, or is it probably going to suck?

Thanks,

Robert

ThomasRau

Recipes 

I wouldn't worry. I mostly do late additions and the stirring has never seemed to have any ill effects. The beers have all tasted great.

DeathBrewer

Recipes 

It'll be fine.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

homebrewer_99

Recipes 

I add my DME 1 lb at a time and dissolve it before adding the next lb.

__________________
HB Bill

Poindexter

Recipes 

RDWHAHB!

I did a batch of EdWorts (PM) Haus Pale this PM. I added the first pound of DME with about 25 minutes left on the boil, and barely got the fifth disolved in time for the 15 minute hops to land in boiling water.

Just FWIW, I expect your beer will come out fine. If you really got a LOT of oxygen in there the yeast will reproduce a long time to a big population and then BANG - ferment.

Whiskey

Recipes 

I tried this with my last batch. I used a large whisk and added the first 3lbs at about 20 minutes, I just poured slowly (pouring form a bowl works well, and keeps the extract from clumping up on the bag) while whisked the crap out of it, then took a minute or two to get any clumps out. I then added the moss and the last 3lbs of extract at 15 minutes, got it whisked in then added hops at 10 minutes. Going 5 minutes or so over the time should not hurt the wort. It took this batch about 24 hours to ferment out, going from an OG 1.051 to 1.009. So far the late addition worked out well and at least in the test tube the color is what I was shooting for.

__________________
Primary: dust...
Primary(2): dust...
Secondary: dust...
Secondary(2): dust....
Bottled: Whiskey's Blonde, Whiskey's basic brown. Octoberfestesque (Ale), Let's Be Bad Guys (ESB), Sad Cider, Whiskey's Apfelwein.

Danek

Recipes 

+1

I couldn't believe how quickly the steam from the wort caused the DME to stick together. It's very hard to avoid, but it's much easier getting clumped-up DME off a bowl than out of a bag. One more brewing lesson learned...

__________________
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter

homebrewer_99

Recipes 

Bags are no problem at all.

Just take 1 C warm water and place it in the bag.

GENTLY squeeze/fold it vertically (opening on top) until the water level comes near the opening...release grip and repeat. This'll dissolve all the malt in the bag...pour into pot.

__________________
HB Bill

malkore

Recipes 

is boiling off DMS a big concern in extract brewing, or just when doing AG batches.

cuz if it wasn't dissolved, it wasn't boiling off the DMS...possible cabbage off flavor possible? yes or no?

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

homebrewer_99

Recipes 

There is no DMS problem with extracts...

__________________
HB Bill