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Old 09-21-2008, 06:19 PM   #11
May 2008
Camp Hill, PA
Posts: 361
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I just keep stirring until the clumps break up, and then I turn the heat back on.
Jeff, Brewer, Troegs Brewing Company, Harrisburg, PA

"RDWHAHB, right?"
"No, just do it right, damnit!"

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Old 09-22-2008, 02:25 AM   #12
Sep 2008
Williamstown, MA
Posts: 424
Liked 3 Times on 3 Posts

Hot water - usually first touch of boil.

Heat off - I brew on an electric stove, so I physically remove the pot from the burner - with gas just turn off the flame.

Add and stir - if you have help, add while stirring.

Stir until there are no clumps, lumps, etc.

Put back on heat. Scoop the hot break before it boils over.
Re-filling the pipeline - got a lot of brewing to do.

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Old 09-22-2008, 02:29 AM   #13
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts

I add only 1 lb at a time to the pot and make sure it's dissolved before adding the next pound.
HB Bill

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Old 09-22-2008, 04:45 AM   #14
Sep 2007
Davis (outside Sacramento), CA
Posts: 191

Hot water dissolves it much easier. The clumps stay clumpier in colder water. When I first got started with a Mr Beer kit, it said to dissolve the sugar in cold water, then raise to a boil, and add the canned extract. I don't know why their directions were so opposite of what I do now. But I'd definitely go with hot water.
Primary: Chocolate Oatmeal Stout
Secondary: Pumpkin Ale, Scottish Ale
Aging: Oaked Vanilla Bourbon Porter, Blueberry Mead, Orange Mead

Time heals...

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