This is JB with Austin Home Brew Supply. In
this segment, we’re going to be adding the malt extract syrup. We have already steeped
the grains. We have now raised the temperature of the wort to a boil; as you can see I got
a nice little rolling boil here. When you add the malt extract syrup, which is this
stuff here, and it’s made mostly from barley. When you add this into it, there is a lot
of sugars. It’s going to want to caramelize; go right to the bottom and stick. We suggest,
either turning the heat way, way down, or just take it off the heat altogether. I got
pretty tough hands, but you might want to grab some pot holders for this. You want to
take this off of the boil, and I’m going to add the malt extract syrup. The reason
I’m doing this is so it won’t scorch. I don’t want it to scorch in the bottom,
so that’s why I took it off. I’m going to blend it in. Don’t splash it around too
much, just blend it right in;
making sure that it does not stick on the bottom. Just the fact that we took it off
the heat, it’s really going to really basically prevent that scorching. Try not to whip it around too much right here.
It doesn’t do good things for your beer later. A lot of stuff gets stuck in here,
so you just got to try to spoon out as much as you can. You don’t want to splash it
around too much right here. There is something that is called hot side aeration. I don’t
want to complicate things, but it suffices to say that at this point, don’t go crazy
splashing it around. Gently stir in this malt extract syrup. Get most of it out now. Some
people actually rinse it out with some hot water, and you’re welcome to do that. The
malt extract syrup makes it easy to be home brewed. Alright, so we’re going get this
back on heat. I don’t if you can see this, but there is a reaction beginning to take
place already called a hot break. There are little white globules in there are proteins.
They’re beginning to already to come together a little bit. This is going to be one of the
ways that the beer clears very nicely in the end. The proteins will all gather together.
If I do everything correctly, get a good hot break, and I get a good cold break. Again,
all gather together and kind of drop out of suspension and the end product, leave it a
nice clear beer.