Dissolving DME?

[Curious Brew]

Is there any particular trick to getting DME to dissolve?

It always seems to clump whenever I try to mix it in, no matter what I try.

[Adam]

i always stir in my dme at under half full so i can be energertic (read: violent and vicious) with the stirring beefore adding more water to the wort.

Have heard it recommended possibly but not for sure by DaaB to mix it in a cold water/solution.

smiles
adam

[sparky Paul]

There seems to be two schools of thought, either add it to cold water and bring it up to the boil, or add it gradually to warm water whilst stirring... and stirring... and stirring.

Add it to boiling or just boiled water and you're in clump city...

[Damfoose]

It clumps pretty much all of the time, But you may find an egg whisk helps. Or pour it in very very slowly while stirring that's about the only way its not going to clump..

[brewzone]

I would suggest not tipping the DME in straight from the bag.

Empty it into a container first and use another container to add it to the hot water in stages. Try to maintain a steady flow as well mixing the whole while.

The bags are flimsy and flop everywhere when You are pouring particularly as there is a large source of heat below which makes the bag even more flexible.

[prolix]

I add when the water is warm no steam so bag does not goo up and the DME disolves quiet quickly even through at first it looks like a big mistake

[Ditch]

Having never used it before and knowing no better, I've been doing pretty much what Prolix suggests there.

Only problem I have is to resist eating the stuff myself

[clogwog]

When I still brewed with extracts I used to add the dry malt to cold water. It mixes well that way, and then heat it up from there.
It tends not to clump that way.

[Bongo]

lol at Ditch makes me think of chocolate malted milk biscuits i love them.

yup same as clogwog that works everytime so far,i'm sure you do but make sure it's in date and sealed between batches as it quickly gets sticky and harder to use if left open or near moisture.

[maxashton]

I put it in a pan of lukewarm water, put the stuff in, blitz the crap out of it with an immersion blender and bring it to the boil to sanitize.

[ADDLED]

Egg whisk; then it doesnt matter hot/cold, just give it a litle wrist action and its all in soon enough.
Ditch, Im glad im not the only one who likes raw Ovaltine.

[justmark1976]

I know this is an old post but still relevent.

I'm fairly new to home brewing but when I use DME, I add the whole bag to my empty fermentor then drop in my spoon and add a couple of litres of water, immediately "Swill" the fermentor around like a made man for a minute and hey presto "Horlicks" with no lumps.

I then stir in my sugar and kit as normal, this seems to work really well.

[Geezah]

After reading Ditches comment, I now know what to add to my winter mug of ovalteen

[twentyfootwilf]

I've read in a lot of places that you should boil DME for a few minutes to ensure it's sterilised. I have used it a couple of times and intend to use it some more and so far I haven't boiled it as I didn't realise at the time that there was a school of thought that advocated boiling. What is the general opinion on here? as my experience is very limited.

[Wooderson]

In the US they use it in milkshakes, I guess it gives in the thickness plus you can't beat a choc/malt taste.I'm suprised you can't buy it from supermarkets, I bet you could make some nice recipes using it.