Volume of DME

[meisterofpuppets]

Volume adjustments from adding extract are one of the main reasons that I gave up extract brewing.

[Dirk McLargeHuge]

LME additions are easier to calculate if they come in little buckets.

[LoganO]

Does anyone know the volume of liquid extract? I am going to try the late extract method in a new kettle and want to make sure I am hitting my numbers. Any suggestions would be great!

[Dirk McLargeHuge]

If it didn't come in a gallon bucket from your LHBS, I'd put it in the largest measuring cup I have. I have a 3 quart bowl. I would estimate it at 1 pound of LME adds about a quart and a half to your kettle.

[LoganO]

So are you saying if you have a full bucket of extract you would assume it would account for a full buckets worth of water? If so I would have thought it would have dissolved in the water and not have been the same volume.

[BDawg]

Dirk-

Did you ever repitch anything into this? You originally pitched 002. I'd suggest you try WLP007 to keep this one going. It should have no problem driving the gravity down.

(001 is a good choice if you already pitched it)

[Dirk McLargeHuge]

Dirk-

Did you ever repitch anything into this? You originally pitched 002. I'd suggest you try WLP007 to keep this one going. It should have no problem driving the gravity down.

(001 is a good choice if you already pitched it)

I have a beer that I will keg tomorrow made with WLP 006 American Ale Blend. According to White Labs, that yeast is alcohol tolerant to 12-14% (forget exactly now). After I keg it, I will rack the black barley wine onto the yeast bed, and give it a good shake. I also have a couple vials of 001 on the way, just in case.

[LoganO]

Here is some info I found on BYO.COM

Pump up the volume
Astute readers may ask about the increase in volume from the extract addition. With a typical water content of 20%, liquid malt extract has a calculated volume of 10.6 fl. oz. per pound (692 mL/kg). At first thought, the additional volume contributed by dried malt extract would seem negligible. However, it is real and measurable, and for those who are sticklers for accuracy, we will mention it here. When sugar is dissolved in water, there is an increase in volume. Because of molecular interactions, the formula is not strictly linear, and the result increases slightly along with the specific gravity of the solution. A very reasonable average value for the gravities used in brewing is 9.42 fl. oz. per pound (614.2 mL/kg). That is, 1.0 lb. (0.45 kg) of dried malt extract added to the wort will increase the volume by 9.42 fl. oz. (or 1.0 kg will increase the volume by 614.2 mL).

Here is the link for the article:
http://byo.com/stories/techniques/artic ... ed-brewing