Tonyctitan Active Member Joined Jun 5, 2013 Messages 33 Reaction score 3 Location Harrisburg Jul 27, 2013 #1 Just like the title says. Should I just boil it in a couple cups of water and add it to the fermenter?
Just like the title says. Should I just boil it in a couple cups of water and add it to the fermenter?
T two_one_seven Well-Known Member Joined Jan 28, 2012 Messages 704 Reaction score 22 Location Dublin Jul 27, 2013 #2 Whats the recipe? Info helps....cause it might not make a difference to the final product.
OP OP Tonyctitan Active Member Joined Jun 5, 2013 Messages 33 Reaction score 3 Location Harrisburg Jul 27, 2013 #3 It's a brewers best Irish stout. I added all the lme and dme. I'm just boiling the malto and adding it to the wart when it cools.
It's a brewers best Irish stout. I added all the lme and dme. I'm just boiling the malto and adding it to the wart when it cools.
OP OP Tonyctitan Active Member Joined Jun 5, 2013 Messages 33 Reaction score 3 Location Harrisburg Jul 27, 2013 #4 I usually don't forget things like that, it was the second batch I brewed today and I thought it was just a bag of priming sugar... Oops.
I usually don't forget things like that, it was the second batch I brewed today and I thought it was just a bag of priming sugar... Oops.
P ProfessorWoland Well-Known Member Joined May 30, 2013 Messages 255 Reaction score 19 Location Glasgow Jul 27, 2013 #5 In a n00b so best checking what I say first but if it is still in primary won't it be ok to add it as long as you don't oxygenate the wort?
In a n00b so best checking what I say first but if it is still in primary won't it be ok to add it as long as you don't oxygenate the wort?
OP OP Tonyctitan Active Member Joined Jun 5, 2013 Messages 33 Reaction score 3 Location Harrisburg Jul 27, 2013 #6 The yeast aren't active yet so it won't oxidize. Right now oxygen is good until the yeast become active.
The yeast aren't active yet so it won't oxidize. Right now oxygen is good until the yeast become active.
unionrdr Homebrewer, author & air gun collector HBT Supporter Joined Feb 19, 2011 Messages 39,136 Reaction score 3,815 Location Sheffield Jul 27, 2013 #7 Just be sure to let it cool to the current temp inside the fermenter. You don't wanna shock the yeast with sudden temp changes. And since maltodextrin is only 5% fermentable at most,it just adds body & a lil creaminess.
Just be sure to let it cool to the current temp inside the fermenter. You don't wanna shock the yeast with sudden temp changes. And since maltodextrin is only 5% fermentable at most,it just adds body & a lil creaminess.