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Old 10-21-2013, 03:42 PM   #21
Trail's Avatar
Sep 2011
Colchester, Vermont
Posts: 654
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Originally Posted by bssrf4 View Post
Yup, but to be honest...i dont remember why.
The reason to add LME last is because it's so heavy. LME will drop straight to the bottom no matter how well you're stirring, and if there's heat under it (which there will be during the boil) that instantly caramelizes a portion of the extract, which will increase nonfermentables in the wort and contribute a caramel taste.

Add your LME at the end, after flameout. Best of both worlds.
Kegged: Honey Steam Pilsner
Bottled: Nada
Primary: Worst Best Bitter

Originally Posted by brown_dog_us View Post
The first step is locating a cheap pasta maker. Are you married? If so you probably got one as a wedding present.

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Old 11-01-2013, 03:18 PM   #22
The10mmKid's Avatar
Jul 2013
Home of the Wright Brothers
Posts: 843
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Originally Posted by Shooter View Post
Maybe it's just me, but I always do the DME first, 60 minute addition, and then add the LME in the last ten minutes, turn down the heat and stir well of course.

Leave the immersion chiller in the wort while stirring in the LME.

Have a spare 5-gal bucket handy and fill it with the hot water from the chiller. PBW and all your tools goes in there for post-boil cleaning.
You can fill a second 5-gal pail for rinse water. All good!

I start with a 5-gal full boil and add maybe a quart or 1/2-gal to top off the fermenter.

'da Kid

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