warra48
I've drunk all my homebrew and I'm still worried.
Quick question about malt extracts.
How do you avoid it "glooping" up when it goes into the fermenter?
I've been experimenting with the Muntons' spray malts but hate the swilling and stabbing to break up the rocks of malt. I figure I must be doing something wrong and that there must be a better way.
Thanks.
I only use dry malt for my yeast starters, but find it dissolves quite easily in cold water. I add the malt first in a pot, then add cold water on top. It will dissolve itself without me needing to do anything. If you want, you can give it stir, but I only do that a half hour later, when I bring it to the boil to sanitise it.
As fish13 said, predissolve it, then add to the fermenter.