Why ? Why not?

[ale_man]

Okay I'm curious and would like some scientific answers. Why after steeping grains do we have to bring things to a boil before we add our malt extract? Why not add it after the grains have been steeped and then bring it to a boil and time it?

 

[kh54s10]

No science here, but many will add part of the extract at the beginning of the boil and the rest near the end of the boil so it does not darken the beer as much.

 

[giraffe]

It will work, just fine adding it after the grains have finished steeping. A few things to consider, though, a rolling boil and hotter water will help the syrup dissolve quickly, and prevent it from sinking to the bottom and scorching.

 

[Yooper]

It doesn't matter when you add the extract- you can even add it at the end of the boil when you turn the flame off- but it dissolves easier and returns to a boil faster if the wort is already boiling if you add it early in the boil.

 

[IslandLizard]

+1 to all the above.

The boil moves the wort around and that also helps it from sticking to the bottom. When adding your extract, you really should turn off your heating source and stir until all of it is dissolved before turning it back on. Again keep stirring until you're sure it is all dissolved, and "moving."

If you see a brownish sticky spot on the bottom of your kettle, when cleaning, that's an indication of scorching. During the boil, scrape the bottom with your stirring spoon or paddle so nothing gets a chance to stick. Once something sticks it accumulates faster.

 

[ale_man]

Thanks for all the quick responses. Thank you for also not being either condescending or coming off with a superior air. I really like this forum.