Does it make a difference (taste-wise) at what stage the LME is added when doing partial mashes? I don't add the LME when the boil is going. I've always added it to the fermenter before straining the wort. If I do add it to the boil, when should it be added. Same goes for dextrose. Should this be added at the end of the boil?
When To Add Lme For Partials
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I always add malt extract for a minimum of 10 minutes when boiling. This allows enough of a boil without affecting colour in any way. Basically it allows a hot break and I think is just a good idea. I do sometimes add sugars right at the end, last 2 minutes say, but malt extract always 10 minutes...
The reasons for this I outlined in my long getting the best out of kit brewing post so might not spend the time to rehash them here but I think it is best practice...
Steve
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When i was doing partials i used to add the malt at with 15 mins left to go of the boil. Dont know the answer about difference in taste between adding to boil or fermenter as I didnt do it. Dont know about the dextrose either, sorry
Cheers
Steve
Cheers
Steve
