Boiling extract

[banjobrew]

I've come across an article suggesting mixing in 3/4 of the extract after flameout. I know some basic kits don't require boiling the extract at all and simply diluting. Has anyone tried both and noticed anything different to taste?

[Dunkel]

I've tried using extract straight into the fermenter and not noticed any difference.

[Parky]

I've tried using extract straight into the fermenter and not noticed any difference.

+1

Beersmith have a nice article on late malt additions here too.

Adding 3/4 of the extract after flameout is just a general rule of course, and an approach that has worked well for me is to add enough malt to the kettle to give a boiling wort of 1.020. Any brewing software will help you calculate how much this will be, depending on your total boil volume and malt type.

A gravity of 1.020 in the kettle gives a fairly efficient level of hop utilisation too (remember, hop utilisation reduces with higher gravities), allowing you to easily hit your target IBUs. I add the remainder of the malt at flameout, although some brewers add with 15mins left in order to sanitise the malt.

I find I'm getting a slightly cleaner taste using this approach, but others may have different experiences.

[HomeBrewWest]

This is something we at HomeBrewWest are very interested in. We'd happily add a case of 6 by 1.5 Kg LME cans for free to a few orders if a few of you were prepared to run a few tests.

What we are hoping to get out of it is a proven technique to make top notch extract brews using standard kitchenware . . . as in a smaller pots.

I don't want to ruin this thread, so PM me if interested.

[banjobrew]

I've tried using extract straight into the fermenter and not noticed any difference.

+1

Beersmith have a nice article on late malt additions here too.

Adding 3/4 of the extract after flameout is just a general rule of course, and an approach that has worked well for me is to add enough malt to the kettle to give a boiling wort of 1.020. Any brewing software will help you calculate how much this will be, depending on your total boil volume and malt type.

A gravity of 1.020 in the kettle gives a fairly efficient level of hop utilisation too (remember, hop utilisation reduces with higher gravities), allowing you to easily hit your target IBUs. I add the remainder of the malt at flameout, although some brewers add with 15mins left in order to sanitise the malt.

I find I'm getting a slightly cleaner taste using this approach, but others may have different experiences.

This is great information, thanks!

I've always had issues getting the most from hops and I reckon this might be the reason.