Thawing Frozen Ingredients

[BrewingChip]

A little over a month ago I froze some opened ingredients for a one gallon batch of chocolate milk stout that I am hoping to brew shortly (DME, lactose, specialty grains, and hops). How long should I optimally let these ingredients thaw before I through them in the boil?

 

[Yooper]

A little over a month ago I froze some opened ingredients for a one gallon batch of chocolate milk stout that I am hoping to brew shortly (DME, lactose, specialty grains, and hops). How long should I optimally let these ingredients thaw before I through them in the boil?

Aside from the specialty grains which should be thawed to steep at 150-160 degrees, the rest can be frozen when you toss them in the boil. I don't thaw my hops at all- just toss them right in still frozen. The DME might be really clumpy from being frozen though- I never heard of anybody freezing that before.

 

[BrewingChip]

Aside from the specialty grains which should be thawed to steep at 150-160 degrees, the rest can be frozen when you toss them in the boil. I don't thaw my hops at all- just toss them right in still frozen. The DME might be really clumpy from being frozen though- I never heard of anybody freezing that before.

I'm new at this whole brewing thing and freezing my remaining ingredients, including the DME, was recommended by my LHBS. Still learning and making mistakes left and right! Thanks for the help fellow Michigander!

 

[kh54s10]

Just so that you can pour it I would not only thaw the LME, but get it hot tap water hot to add to the boil. If it is still frozen, you would probably have to cut the container off it to drop the frozen chunk into the boil.