LandofOZ

Recipes 

Ill bet you could even tap the hande on a good resturant wisk and chuck it to the cordless drill , and think of all the other usses

__________________
Land Of OZ, Toto wake up where not at the bar anymore!!!!

Cpt_Kirks

Recipes 

Since I started boiling in my keggle, I don't have the issue with DME dissolving I used to have in partial boils. The larger amount of boiling wort, plus the larger pot, seems to make the DME just disappear.

I only have problems with steam. Steam coming off the boil will hit the DME in the bag and make it clump. I have to turn the bag inside out and scrape it with my spoon to get it all out.

SumnerH

Recipes 

1. Measure the total amount into a bowl
2. Remove pot from heat.
3. Scoop about a cup at a time into pot and stir it in--I just use a cup measure as a scoop, then when there's not much left in the bowl I pour the remainder in.
4. Return to heat.

__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

Beerdrop

Recipes 

Never had this problem When I pour DME from the bag I cut off the entire top and pour, but I don't turn the bag completely upside down. At most I turn it 90 degrees on its side. This prevents the steam from entering the bag and creating Playdo! Of course, I still had to stir like a banshee after adding 7 lbs in a full wort boil....

"If I could move my hand that fast, I'd never leave the house", Beavis

__________________
BD
__________________

FOR RENT: Space for witty quote

Primary 1: Robust Porter
Primary 2:
Secondary:
Bottled: McIrish Red, Amazing Grain IPA, Take 2 Porter, Cheap and Dirty Bitter
Kegged: Belgium Doppel Time

flyangler18

Recipes 

That would certainly work! But I only use DME for starters, so just cutting a corner off the bag works better.

michelson39

Recipes 

For late additions, I place DME and tap water in a container with a lid and shake that up before adding it to the hot wort.

Its the same thing you do when adding flour to thicken a gravy.

OldBunny

Recipes 

I've found that adding the DME to cool water seems to reduce (not eliminate) the clumping. This has led me to a 2-part boil where I steep my specialty grains in one pot with around a gallon or so of water while I'm stirring the DME into solution in my main brewpot.

It takes a bit more time, but I think I get better extraction on the specialty grains than I would steeping in hot wort, and the the DME dissolves more readily than it would in hot water.

I just bought a paint stirrer, but haven't had a chance to use it yet. Has anyone had problems with the fact that paint stirrers tend to be panted steel instead of stainless?

BandonBrewingCo

Recipes 

Interesting idea with the cool(er) water for the late addition DME, must try it in my next brew.

savagedavid

Recipes 

According to the Coopers website, take 2 liters of water off the boil in a large container, add your DME, then pick the whole container up and swirl gently. I have also done it like that and never had clumping. As soon as you use a spoon it's clumpville.

I have never used a whisk but I will try it if I ever have issues. I have one of those great stick blenders with a large whisk attachment...