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I find adding dme at any temp creates lumps but water near boiling temps softens the lumps quicker into a runny paste which is easier to stir in. Sent from my HTC Ruby using Home Brew mobile app

I was worried about DMS at first but read everywhere that that is only a concern in brewing from mash and that extract has already had most of the DMS driven off in the manufacturing process. The recipes call for extract additions in the last 5-15 minutes. DMS would be quite an obvious off...

I think my first post may have been too long? That's when I reposted with my essential questions that I haven't seen brought up elsewhere. This site is a goldmine of information and I'm hoping to learn and contribute. This homebrew is so tasty that I hate going out or running out and drinking...

Yep, technically no bittering, however I doubt that means zero IBU's. I heard that bittering is to balance sweetness. In my case I don't really want either. Late only additions is part of hop burst style of brewing, no? I was wondering more about the short boil and if anyone else boils for only...

Hi, I'm wondering if anyone has heard of making a light 3-5% beer by brewing a strong 1.075 and then adding half of that carboy to a keg 2/3 full of water? That's what I do now and I don't see the difference to undiluted beer that was brewed to be the same alcohol content. I also only do a...

Hi, I'm new here. I must have read hundreds of posts and thought I'd start to contribute. I've been brewing for 6 months but in that time I've done 16 batches including lagers and a partial mash. I work in a lab and have a senior brewer at my work for advice. I've come up with I think some...