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Dry Malt Extract for Recipies!

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Re: Dry Malt Extract for Recipies!

Posted: Thu May 19, 2016 3:52 pm
by Microbru
I use a single drop of fermcap s in my starters and they never boil over. For ales I use a 1800ml starter in a 2000ml flask and it will get close during hot break, but immediately calms down. For lagers I use a 5000ml flask and it usually takes a few drops to get the job done. I'm sure fermcap s will work if you are having boil over issues with dme.

Re: Dry Malt Extract for Recipies!

Posted: Fri May 20, 2016 1:54 pm
by Topkick
BSBrewer wrote:One thing I learned with starters (and from Palmer) is that DME dissolves into cool water easier than hot.

So if you whisk it into some cool water first and then heat (or dump it highly concentrated into your already boiling water) it should help prevent scorching

Sounds like a plan I will try that next time, thanks for the information.

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