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The use of malt extract in homebrewing.

If you warm up LME it isn't that hard to pour and measure into a container. I also recommend not opening the entire top of a can (if that's your source). I recommend warming it up and using the "churc …
answered Feb 16 '12 by brewchez
I don't think its common practice, but there are several extract breweries out there. The most important factor influencing beer quality at the homebrew and the professional level is fermentation … control. That includes temperatures, ptiching rate and yeast health and management. These things would be the same for an extract brewery or an all grain brewery. I am certain then that if those …
answered Jun 9 '10 by brewchez
profile from where the extract was made. Because the minerals in their water are still in the LME. When using DME, much of that mineral profile was lost in "ringing" out the last of the water to make …
answered Feb 23 '10 by brewchez
Most of what makes a great beer great is fermentation, not necessarily where the wort came from. Todays extracts are very high quality. And many extracts are becoming available to make wort you coul …
answered Apr 29 '11 by brewchez
hydrometer or borrow one and check the gravity. There is no reason for your gravity to be off with an extract kit. I fear its your measuring equipment still. …
answered Apr 21 '11 by brewchez
measuring if you are not careful. Liquid extract tends to have a short half life and its more difficult to get it all out of the container it comes in unless you do some rinsing with warm water. I do … like the "preset" mineral profile you get from the brewer that prepared the extract, and when liquid is really fresh its great stuff. But finding really fresh extract tha comes out of a bulk container is tough in my neck of the woods. …
answered Jan 9 '10 by brewchez
fridge thereby sucking up odors from your fridge as well. The best bet is to be using a mix of liquid and dry. Use LME for the bulk of your extract needs until you can't use a full can anymore. Then … switch to dry to take you to your desired total extract points. Alexanders does sell small cans of LME called kickers. I think these are half pound each. You might also want to look for some of those. …
answered Feb 2 '10 by brewchez
With two pounds of base malt, and one pound of maize, you can certainly get away with 30 minutes and expect full conversion. Thats been the case in my experience, especially at 154F temps. The warme …
answered Feb 6 '12 by brewchez
I don't think you can calculate this number. They report a max extract using a standardized lab test obviously. But then the rest is subject to too many variables for there actually be something to …
answered Apr 28 '14 by brewchez
Irish moss is a protein coagulator, as a result it is not a primary determinant of yeast based haze. Yeast remaining in suspension is where a good hefe gets its haze from. Therefore, adding irish mo …
answered Jan 11 '12 by brewchez
This is a perfectly fine technique if you don't want to do a double mash session to get it all grain. The only limitation with trying to go "imperial" using a large portion of extract (or doing it … all extract if you aren't set up for all-grain brewing) is the fermentability of the extract. Extract, by nature of how it is made, tends to have a limit to which it can be fermented. Its a …
answered Mar 3 '11 by brewchez
There are no concerns over going to a smaller batch size. 3 gallon carboys and buckets are easily found. Check out they have all sorts of funky food grade buckets and things. The oth …
answered Jan 11 '11 by brewchez
I have used the entire 8oz tin of herseys dark cocao powder in a porter before and it turned out great. I would hold the extract for bottling. Transfer your finished beer to your bottling bucket … and taste a little. Add some extract until you get it to where you want it. Then add your priming sugar and off you go. …
answered Jan 12 '10 by brewchez
In general the kettle sludge from an extract batch isn't going to hurt things any. As long as you perform a strong healthy fermentation the beer will be ready for transfer faster than that sludge …
answered Mar 13 '14 by brewchez
Add sugar and ferment it to completion. Done.
answered Jun 23 '12 by brewchez

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