Questions before I start

Hey everyone, this is my second brew. I have a question about this milk stout directions. It says, "after steep, remove grain bad and let drip dry. Add dried malt extract and 0.9 gallons of water to the brewpot and bring to a boil." Ok my question is this, to I add the dried malt straight to my boil or do I put it in a steep bag?

Don't bag it. Add it right to the wort before boiling...

Also, if you have a collander that's big enough, you can let the grain bag sit there and drain without wearing out your arm.

Oh one more question. I have a lactose powder that is suppose to be added with the extract, do I add it to the extract then pour, pour the powder in at the same time as the extract, or do I have to boil it in water first?

unionrdr said:

Get the .9G of water hot (like 170F) &,with the grain bag in a colander over the pot,slowly pour it over the grains. This is called sparging,& will get more good stuff out of them. And just add the DME to the pot & stir till clumps disappear. It's just dried malt extract powder.

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+1 Much better than just letting it drip. You'll get more out of your grains this way

thanks guys, this looks like a complicated second brew but I am ready for this. I love Milk Stout.

Well now I just have to wait until the 45 minute mark and that is my last hop to add.

unionrdr said:

Then bring to boil,stirring down foamy hot break.

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I just finished my 2nd brew this past weekend. I didn't do any stirring of the hot break (is this just a term for the collection of foamy bits on the surface of the wort?). I just let it sit there for the most part. What is the advantage of stirring it down or the disadvantage of not doing that?

Thanks! :fro:

grace1760 said:

I just finished my 2nd brew this past weekend. I didn't do any stirring of the hot break (is this just a term for the collection of foamy bits on the surface of the wort?). I just let it sit there for the most part. What is the advantage of stirring it down or the disadvantage of not doing that?

Thanks! :fro:

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Well,my wife got a crazy hot break (I hope that's the right term for the foaming thing),& we both wore out both arms trying to keep it from foaming all over the place. All that after steeping the grains,added wheat/pilsen DME's,get through hot break,to do additions. If we didn't stir it down,it would've been all over the stove & counter! I also thought she'd loose something of the wort if we just let it go. But too much foam not to stir it down. I guess steeping grains add greatly to the foaming up thing.