DME slurry?

[hoorayitsbrewday]

Just looking at Briess website and they suggest dumping all DME in small amount of 100-120 F water to make a "slurry" to avoid clumping when adding to a boil. Makes sense. Anyone do that? It's a new trick to me!

 

[derek704]

My LHBS suggested adding DME to the water immediately after steeping the grains (if applicable) and before bringing it to a boil.


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[Shemek]

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.

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[m1batt1]

The directions from my LHBS all state to bring to boil then kill heat long enough to pour and mix in the DME. Still get some clumping even then but it does dissolve pretty easily with some stirring.

To each there own though. I doubt there's really a wrong way. Only issue I could see is if it doesn't dissolve well at lower temps some could sink and stick to the bottom and then when brought to a boil could scorch and lead to some unexpected flavors.

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[boydster]

My LHBS suggested adding DME to the water immediately after steeping the grains (if applicable) and before bringing it to a boil.


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This is what I do

 

[hoorayitsbrewday]

This is what I do

I did just that, after steeping added dry DME then brought to boil.
Made a slurry per the Briess website, as I was doing a partial/late boil, added @ flameout
Seemed to work out beautifully.
I'm working on a DIY mash tun so, this may all be irrelevant. But I would suggest it for the DME makers

 

[TexanRudeboy]

A good whisk mixes DME in with no clumping.