Hi, all:
Moved from CO to Indiana (family needs) and had a couple brew kits from my HB store in Denver. Because of the move and the delay before I could brew again, the owner at the brew store in CO suggested I use Dry Malt Extract instead of the liquid normally included in the kit.
How do I avoid the clumping of the DME when I add it to the wort?
Here's the process I used:
1. Steep grains in 3 gallons of 155 degree water for 30 minutes, using a mesh bag to hold the grains.
2. Remove the bag, let drip, and discard.
3. Add the DME to the water.
4. Get large, hard, clumps of DME.
I managed to get the clumps to go away with a LOT of stirring with a sanitized wire whisk, and other than some mild foam and a raging case of tendinitis in that elbow, it seems I'm good to go.
But there HAS to be a way to avoid those clumps.
Thanks,
-- Jeff
Moved from CO to Indiana (family needs) and had a couple brew kits from my HB store in Denver. Because of the move and the delay before I could brew again, the owner at the brew store in CO suggested I use Dry Malt Extract instead of the liquid normally included in the kit.
How do I avoid the clumping of the DME when I add it to the wort?
Here's the process I used:
1. Steep grains in 3 gallons of 155 degree water for 30 minutes, using a mesh bag to hold the grains.
2. Remove the bag, let drip, and discard.
3. Add the DME to the water.
4. Get large, hard, clumps of DME.
I managed to get the clumps to go away with a LOT of stirring with a sanitized wire whisk, and other than some mild foam and a raging case of tendinitis in that elbow, it seems I'm good to go.
But there HAS to be a way to avoid those clumps.
Thanks,
-- Jeff