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What does "at knockout" mean?

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Oscbert

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Iv'e seen several recipes say to add malt extract "at knockout"
I'm assuming this means after flame out, but wouldnt this increase the chance of DMS since you arent allowing the malt to boil?
 
Knockout=flamout

No DMS. Malt extract has already been boiled. DMS is only a concern with all grain brewing.
 
It's at flameout.

There really is little issue with DMS in extract batches, since the maltser more than likely blew off the dms precusers during the long boils necessary to make the extract that we use.

Dms is of a larger issue with allgrain brewing, in particular with high amounts of pilsner in the grainbill.
 
Thanks!
What is the benefit of adding malts at knockout rather than adding at begining of boil?
 
Malt extracts tend to darken in the boil. Extracts are inherently darker than All Grain equivlanent too. Its really helpful when trying to make lighter beers. Especially since most extract brewers tend to do small boils on the stovetop. You also get slightly better hop utilization.
 
ive seen some notes from chad yakobson and im thinking he uses the term knockout differently.

for a sour mash he says to KNOCKOUT @ 120f into a fermenter for 1 week.

another time he says to drop pH to 4.5 before KNOCKOUT
 
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