BeerBorg

I've been steeping, then after I remove the grain bags I've been adding my LME to the wort (at that point in the 140 - 145 degree range), then bringing to a boil, then starting my 60 minute process.

My LHBS's directions say to steep, bring to a boil, remove from heat, added fermentables, put back on heat and bring to a boil, then start the 60 minute process.

I see no reason to waste that time - am I missing something?

No reason to wait - you're doing it just fine! RDWHAHB!

Thanks Russki, just confirming.

Brewing an Oatmeal Stout right now.

Maybe to help avoid the hotbreak? Only thing I can think of, but fermcap and a spray bottle are way more effective.

The 'remove from heat' part is really just turn the heat off while stirring in the extract(s).

This is to prevent scorching the wort which can happen easily with LME as it lays on the bottom while trying to get the rest in the pot.

Scorched wort = yuck!

I do turn the heat down to low or off, add the extract and then crank it back up while stirring.

[EDIT: And the part about bringing your steeped liquid to a boil before adding your extract is meant to reduce the amount of time the extract is on the heat while trying to reach a boil. This helps prevent the extract from darkening due to Maillard reactions.]

Since I steep in about a gallon of water, another trick I use that really saves time is to keep a separate pot of several gallons of boiled water handy (boiled while I was steeping) to add to the pot to speed the boil process.

So heat off, extract in, boiling water in... Heat on, good to go, hot break comes fast so watch out...

I had one scorching incident, that was enough, wort down the drain...

I rarely see any kinds of a hot break, using 2.5 gallons in a 5 gallon pot, extract and steeped grains. I do get a rolling boil.

I get a lot more hot break action from DME than I do from LME for some reason... Sometimes, like you say, almost nothing with LME.

I edited my post too as I wanted to address the part about bring it to a boil before adding the extact. The less time the extract is on the heat coming up to a boil, the less it darkens.

I drink with my eyes closed, so dark is fine

Brewed an Oatmeal Stout today, couldn't get much darker.

7.2 lbs LME
1 lb each of Crystal 120, Chocolate, Roasted Barley, and Flaked Oats.
1 oz Challenger at 60, 1 oz EKG at 5. S-04 yeast.

Tasted yummy!

RickBeer wrote:I drink with my eyes closed