Added DME... wort turned to cottage cheese

[kraiford12]

Hello peoples,

I am in the process of brewing my 3rd batch of beer, ever. I bought a Hefeweizen kit from my local store. It's an extract recipe. I put my grains in the muslin bag, brought it to 160, let stand for 10 min.

The next step says "Add Malt Extract". I had 6lbs of Wheat Dry Malt Extract. I added the first bag and it globed into tight dense balls of malt.

My first two batches of beer went great. They were IPA's that both had mixes of LME and DME. I pride myself in doing as much research as I could before I brewed to make sure everything was done right.

It seems something is wrong, . A quick google search seemed to point out the fact that adding DME at a high temp could cause this? Though I don't remember it happening with my other 2 batches.

Question is, what's the best way to turn the clumps into liquid? Let the temp drop? Raise the temp? .... I don't want to stay up for 4 hours stirring this thing.

Thanks!

 

[veritas524]

stir the crap out of it! make sure its hot, but don't scorch it.

 

[kraiford12]

stir the crap out of it! make sure its hot, but don't scorch it.

I'M STIRRIN!! :rockin:

 

[snccoulter]

keep it up

 

[Eshorebrewer]

Typically after steeping and removing the grain I would bring the temperature up to boiling, cut the burner off and while stirring add the dme until dissolved, then turn the heat back on. Sounds like it was too cool.

 

[user 4295]

As you found, DME tends to clump when added to very hot water. I've found that DME mixes a little better in cold water. It will still clump, but not near as bad and as you heat and stir it will dissolve quickly. LME dissolves better in hot water.

 

[pilafdm]

On my most recent batch, I had this problem while doing late malt additions, but not when doing the original, smaller addition at the beginning of the boil.

I think so far I agree it's more likely to occur at 200+; I think most guides say to add DME after specialty grains but before bringing to a rolling boil, don't they?

I wonder if changes in the water from adding other ingredients first can affect this?
pH, maybe?

Anyway, dude, you're not the only one. I was swearing something fierce at those cheese-like balls-o'-malt just a few nights ago. :cross: