Beer Forum

I'm thinking about adding the extract very late, maybe the last 5 or 10 minutes. My boil is what I get from mashing 6 lbs grain in a 3 gallon cooler. Is all of the DMS precursor driven off during the extract production process (so I just need to sanitize the extract) or do DMS precursors re-form when the extract is added to the boil (thereby requiring a longer boil to drive off)?

Thanks for your input,

Cosmic Charlie wrote:Is all of the DMS precursor driven off during the extract production process (so I just need to sanitize the extract) or do DMS precursors re-form when the extract is added to the boil (thereby requiring a longer boil to drive off)?

Thanks for your input,

That is what people say. One reason why the late addition is recommended, other then the other many reasons. You can also check and get closer to your final gravity that way.

If you can boil enough water try the Biab method as in the go all grain for under 10 bucks thread. I have done 2 batches and it is easy. The hardest part is finding the material for the bag. That reminds me I need to check to see if I ever posted where I got mine.

adding extract late is a good idea, but the official definition of pasteurization is something like 180F for 10 minutes. so i would just add it at the end of the boil after flame out so it doesnt scorch on the bottom and put the lid on to hold the temp. it has been boiled already so you don't have to worry about any dms.