Making DME into a slurry

[Teufelhunde]

I know there are those on this forum that have done this, and I have a couple of questions.

1) Would an immersion blender be enough blending power to do this?

2) How much water for, let's say, 6 pounds DME would be needed?

TIA for all the input

Lon

 

[BrewnWKopperKat]

1) Would an immersion blender be enough blending power to do this?

Assuming it has a wire whisk attachment, it should work.

2) How much water for, let's say, 6 pounds DME would be needed?

For my small batches, I add the DME to the kettle when the water is 140F or when I'm done steeping. With DME and 30 min boil, the wort color comes out as expected.

Two links for estimates for water

• Need to adjust OG , and
• I brewed a favorite recipe today

but I haven't tried them.

 

[D.B.Moody]

I know there are those on this forum that have done this, and I have a couple of questions.

1) Would an immersion blender be enough blending power to do this?

2) How much water for, let's say, 6 pounds DME would be needed?

TIA for all the input

Lon

1. You do not need any power. It can be helped along with some stirring with a spoon (or, as @BrewnWKopperKat suggests, a whisk), but I have never used a blender. I have found that Muntons seems to dissolve all by itself more easily than Briess. I have found that that a mixing bowl shape seems to work by itself better than my flat-bottomed brew kettle. I have found that it works best if poured somewhat slowly to allow DME to sink as you go along. I do this dissolving in unheated water; the purpose is to avoid pouring DME into heated water as that creates more of a DME dust cloud.

2. I dissolve 2 1/4 to 3 lbs. in 1/2 gallon of water all the time for my late addition of half the extract, so I know that 1 gallon would work. I suspect that a half gallon would work if you wanted to try it.

 

[tracer bullet]

I've found it "just takes time". When I plan to use DME to bump say an Imperial Stout ABV I start mixign a little water in with it a half hour ahead of when I need it. At first it's pretty slow going and after a while of just letting it sit (plus the occasional stir) it sort of takes care of itself to become... creamy I guess I'd call it, and ready to go.