Terry Posted February 2, 2011 Share Posted February 2, 2011 Hi, This is my first post, so Hello everyone. I just made a new brew with dextrose (300g) and light dry malt (500g). When I put the hot water in it just went into about 4 big lumps, I mixed it for about 5 min. and got it better but the lumps are about the size of a golf ball. Will the brew be ok or will I have to ditch it? Is there any way to avoid this in the future, am I doing something wrong? Cheers, Terry. Link to comment Share on other sites More sharing options...
PB2 Posted February 2, 2011 Share Posted February 2, 2011 Put the lid on and leave if for about 30mins. When you come back to it, give it a stir - the lumps are likely to have dissolved. Regardless, it's not an issue, it will dissolve and be metabolised by the yeast in due course. [biggrin] Link to comment Share on other sites More sharing options...
Terry Posted February 2, 2011 Author Share Posted February 2, 2011 thanks for the reply, I was kinda worried because it was like chewing gum! I've already put the yeast in so I'll just leave it. Cheers, Terry. Link to comment Share on other sites More sharing options...
GregT5 Posted February 2, 2011 Share Posted February 2, 2011 Terry, I got caught like that the first time I used Light Dry Malt. Then I read the top of the box which said to mix the LDM with hot water first then add the other ingredients. I was amazed how easily it mixed in when you dissolve it first...just experience I suppose[biggrin] Link to comment Share on other sites More sharing options...
MattH Posted February 3, 2011 Share Posted February 3, 2011 Dry malt extract should be dissolved in hot water (60-100c) to help pasteurize it, this is not an issue with Coopers Liquid Malt Extract in the can . This probably wont effect your beer but the yeast will have to outcompeate any spoilage bacteria that exist in small numbers in dry malt extract because of the way it is made and large surface area. Link to comment Share on other sites More sharing options...
PB2 Posted February 3, 2011 Share Posted February 3, 2011 Dry malt extract should be dissolved in hot water (60-100c) to help pasteurize it' date=' this is not an issue with Coopers Liquid Malt Extract in the can .[/quote'] [rightful] Providing the packaging has not been compromised, Coopers Beer Kits and Malt Extracts (both dry and liquid) do not need to be pasteurised prior to fermentation.[rightful] Link to comment Share on other sites More sharing options...
Matty A Posted February 4, 2011 Share Posted February 4, 2011 If the brew had lumps in it when you took the OG, the reading is probably not correct as all of the fermentables haven't been dissolved into the liquid. Link to comment Share on other sites More sharing options...
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