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I say that it's unnecessary - the malt extract does not need to go into the fridge, since it's sterile from the producer. Also nothing can grow in the malt extract due to the high sugar content, so I'd say the chilling and reheating is just creating extra work. Simply leave the malt extract at room temperature and pour into the pot. If you want to decrease ...


No, there are no consequences to this.


There is no fault with warming the extract. Some of the companies recommend it as it makes pouring the liquid easier. Good Idea: Placing the can in a basin of hot water Bad Idea: Heating the can on a stovetop or suchlike may cause the can to burst. What I do is warm the can in hot water in the basin while I wait for my brewing water to come to a boil. I ...


To save reinventing the wheel, take a look at this... http://byo.com/resources/grains

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