Bioguy1975
Active Member
Hello again gang -
So.... for extract brewing, when do you add your extract into the boil, in this case, a 60 minute boil? 0 minutes? 30 minutes? 55 minutes?
For my first batch, I had to add 6.6 lbs of LME, so I added half at time zero, half at the end. I didn't like the syrupy-ness at the end, so kept stirring until it was fully in solution. I didn't like this much because it was keeping me from cooling my wort immediately, as I would like to cleanly go directly from boil to cooling. (no wort chiller, ice water bath.) I am noticing that this beer in my secondary fermenter is quite dark, and in another thread, someone had suggested the malliard reaction effect.
For my second batch, I had 6.6 lbs of LME and 2 lbs of DME. The moment I hit boil, I added half of my LME, and then 1 lb of DME. About 30 minutes in, I added the rest of the extracts, but this killed my boil, and I had to bring it back up to boil temperature for the rest of the 30 minutes. Given hindsight, I am probably going to have some huge malliard issues... but at least the color won't be an issue as this is going to be a stout. :rockin:
Do you guys have some better practices for extract brewing?
So.... for extract brewing, when do you add your extract into the boil, in this case, a 60 minute boil? 0 minutes? 30 minutes? 55 minutes?
For my first batch, I had to add 6.6 lbs of LME, so I added half at time zero, half at the end. I didn't like the syrupy-ness at the end, so kept stirring until it was fully in solution. I didn't like this much because it was keeping me from cooling my wort immediately, as I would like to cleanly go directly from boil to cooling. (no wort chiller, ice water bath.) I am noticing that this beer in my secondary fermenter is quite dark, and in another thread, someone had suggested the malliard reaction effect.
For my second batch, I had 6.6 lbs of LME and 2 lbs of DME. The moment I hit boil, I added half of my LME, and then 1 lb of DME. About 30 minutes in, I added the rest of the extracts, but this killed my boil, and I had to bring it back up to boil temperature for the rest of the 30 minutes. Given hindsight, I am probably going to have some huge malliard issues... but at least the color won't be an issue as this is going to be a stout. :rockin:
Do you guys have some better practices for extract brewing?