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adding LME midway through the fermentation

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beerdom

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Dec 1, 2009
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Hi, i recently started brewing my second batch, a stout, straight from a beer kit (aka condensed wort in a can), i added 1kg of dry malt extract and 300grams in cane sugar. When i went to pitch the yeast i noticed the temp was about 5 degrees too high so instead of waiting i decided to add a touch more ice cold water to cool it down quickly (i've heard letting it cool slowly before pitching the yeast greatly increases the chance of infection). as a result i ended up with a little extra water, annd it only lowered the temp by 3 degrees. I chucked the yeast in anyway praying the high temp wouldn't kill it and it seems to have taken off just fine. I'm wondering if its possible at this point to add a bit extra liquid malt extract to compensate for the extra water i added, and if it is when is the best time to do it and what is the best way to carry this out. thanks for your help in advance!

Brand new homebrewer,
dom
 
Although it's possible, it's not a good idea. Unless you diluted the batch by 10% or more, you really won't notice the difference. However, if you must, just dilute the LME with some of the wort, about 50/50, boil it and let it cool. Then pour it in.
 
Yeah, don't worry about adding any more LME. Next time, buy 1-2 bags of ice, set your boil pot full of wort down in the sink, fill the space around the pot in sink up with ice, and fill in the gaps with nice cold tap water. This plus a little stirring with a sanitized metal spoon will get your temps down to 65F in 30 min to 1 hr.
 

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