Cedar Rapids Brewing Society

Seen some chatter about this in the past. I'm comfortable assuming that the water we drink is sanitary, and I can sanitize my vessel. My concern is what might be harbored in the DME. Am I over-thinking this? I really want to do the no-boil method, and I hope someone can talk me into it.

Paging Lee....

Seriously, though, while it's possible for something to be mixed into DME, I'm guessing it's unlikely for a couple reasons.  One, the process to make DME would likely kill any undesirables.  After its been produced, it's kept very dry, which along with its high sugar content, would make it a pretty inhospitable landscape for bacteria and wild yeast.


Also, there's the sheer number of people in the club doing it without infection.  I don't think any of the no-boil people have had an infection so far.


-Jim

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I'll never boil a starter again.

Do you guys open a new bag of DME every time you make a starter? I buy a big bag, use what I need, then store it in my freezer. Any issues there?

Again, I'm just trying to silence the demons in my head.

Just to present the other side, I always boil...  I've read the reasoning but I just can't convince myself to not boil.  It isn't that much trouble. On Aug 28, 2013 12:54 PM, "kjball" <brew-tech@crbeernuts.org (brew-tech@crbeernuts.org)> wrote:

Do you guys open a new bag of DME every time you make a starter? I but a big bag, then store it in my freezer. Any issues there?

Again, I'm just trying to silence the demons in my head.



Bad people drink bad beer. You don't usually see an empty bottle of Rochefort tossed onto the side of the road

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kjball wrote:Do you guys open a new bag of DME every time you make a starter? I buy a big bag, use what I need, then store it in my freezer. Any issues there?

Again, I'm just trying to silence the demons in my head.

I keep a big bag of DME in the freezer.

I recall reading a technical report from Briess once that discussed the sterility of DME.  The location of the report escapes me, but I recall it making sense.  The wort is boiled then immediately run off into an evaporator.
I keep a bag of DME in a ziplock bag at room temp.  I would be interested to know the bacterial load this to my starters but I've not been able to detect any systemic off-flavors from the no-boil approach to starters.  It's possible this is associated with the rapid drop in pH.
I find beer to be the best means of keeping mental demons at bay.  Lots of beer.

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I have used no boil for a few years now. I keep DME in a bag in a Tupperware container in basement brewery. No issues I have detected thus far. Makes for a really easy and quick starter.

I had 1 starter get infected, but this was likely my own fault, and not a result of the no boil. I'm guessing it was due to a loose fitting foil cap sitting in my fermenter [with constant air flow] for 3+ weeks... that batch of beer never happened.

Good to know. I will try this next time. It will save me 15-30 minutes

Did a no boil on a stir plate for 36 hours and it's fermenting away when I checked this morning. I'm a fan thus far.